Steps to Make Favorite For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪

Hey everyone, it is Jim, welcome to our recipe page. Today, we're going to prepare a special dish, Simple Way to Make Award-winning For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪ is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can cook For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪ using 11 ingredients and 11 steps. Here is how you cook it.

I make this dish every winter. I used different ratios of light and dark soy sauce and settled with this recipe.

If you need to leave the house while making this, wrap the hotpot in newspaper and blankets to keep warm. Even after a while, it will be still warm and the ingredients will absorb the soup well. Although you must heat for at least a hour. Recipe by Keyua

Ingredients and spices that need to be Take to make For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪:

1. 1 ... [Oden dashi soup]
2. 1600 ml Water (including water to soak the kombu)
3. 20 cm piece Kombu
4. 1 bunch Bonito flakes
5. 50 ml ○ Usukuchi soy sauce
6. 2 tbsp each ○ Soy sauce, sake
7. 1 tbsp each ○Sugar, mirin
8. 1 ... [Ingredients]
9. 1 Eggs, beef tendons (required), octopus
10. 1 Daikon radish, kombu, Mochi kinchaku
11. 1 A variety of fish cakes

Steps to make For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪

1. Rehydrate the kombu to soften and tie into knots. Use the soaking water for making dashi soup.
2. Add water to the Step 1 soaking water and put a piece of kombu for the dashi soup. Bring to the boil and add the bonito flakes. Simmer for 3 to 4 minutes over a low heat and turn off the heat. After the bonito flakes sink to the bottom, pour the dashi stock through a fine sieve.
3. Boil the eggs and peel the shells.
4. Cut the octopus into bite sizes and skewer.
5. You can put the beef tendons and octopus to the dashi stock, but you will need a lot of time to cook through to tenderize. If you want to shorten the cooking time, put in a pressure cooker and cover with the Step 1 dashi stock. Cook for 20 minutes and add to the hot pot.
6. Slice the daikon into thick rounds and cook in rice water (from the rinsing rice. Or you can use normal water, but it takes a while for it to cook through).
7. Pour boiled water over the fish cakes to get rid of excess oil. Cut into bite sizes.
8. Make crisscross incisions on the surface of konyaku and cut into bite sizes. Put in a saucepan with water and bring to a boil. Cook for about 5 minutes to get rid of the bitterness.
9. [How to make mochi kinchaku] Blanch the aburaage quickly and cut one side to open up. Stuff mochi (about 1/4 of a rice cake for each aburaage) and tie with softened kanpyo bands (you could close the aburaage with toothpicks).
10. Add all the ingredients except the fish cakes and mochi kinchaku and simmer slowly (for 2 to 3 hours at least). Skim off any scum on the surface.
11. Add fish cakes and mochi kinchaku and simmer for 10-30 minutes. Serve!

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So that's going to wrap this up for this exceptional food Step-by-Step Guide to Prepare Award-winning For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪. Thank you very much for your time. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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