Tasty Kansai-Style Oden
Tasty Kansai-Style Oden

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, tasty kansai-style oden. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Tasty Kansai-Style Oden is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Tasty Kansai-Style Oden is something which I have loved my whole life. They are nice and they look fantastic.

Includes the six standard ingredients including daikon radish, konnyaku, and egg. Oden has yet to really make its way out of Japan and into mainstream western cuisine, but it is a hearty and delicious hot pot meal very popular in Japan In Japan, Oden seasonings differ by regions, but the two main ones are Kanto and Kansai. The Kanto region refers to Tokyo the six surrounding.

To begin with this recipe, we must first prepare a few components. You can have tasty kansai-style oden using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Tasty Kansai-Style Oden:
  1. Prepare 8 cm Daikon radish
  2. Get 4 Potatoes
  3. Make ready 4 Eggs
  4. Get 2 stick Grilled chikuwa
  5. Make ready 2 Ganmodoki (fried tofu fritters)
  6. Take 1 piece Atsuage
  7. Take 1 Chikuwabu
  8. Get 2 slice Aburaage
  9. Take 2 Mochi
  10. Take 1 Konnyaku
  11. Make ready 4 Tied kombu
  12. Prepare 2 Hanpen
  13. Take 1800 ml Dashi stock
  14. Take 3 tbsp Usukuchi soy sauce
  15. Get 2 tbsp ★Mirin
  16. Take 1 tbsp ★Salt
  17. Make ready 2 tbsp ★Sake

Have you ever heard of "oden"? It is a common Japanese winter (and autumn) dish. It can be served at restaurants, food stalls, convenience stores, and made at home. The Kansai-style oden, which contains konnyaku, ganmodoki, and naruto makes its appearance in the original work.

Instructions to make Tasty Kansai-Style Oden:
  1. Chop the daikon radish into 2-3 cm thick rounds, peel the skin, then make a shallow cut on the surface in a cross pattern. Boil for about 10 minutes. Boil the egg and remove the shell.
  2. Pour boiling water over the aburaage, then cut them in half. Cut the omochi in half, stuff each half of aburaage with a piece of mochi, then secure it with a toothpick or tie it with kampyo to make "kinchaku" pouches.
  3. Pour boiling water over the satsuma-age, ganmodoki, or any other fried items to remove excess oil.
  4. Cut the konnyaku into triangles, and score the surface with a crisscross pattern.
  5. Put the dashi stock in a pot, and add the ★ seasoning ingredients, daikon radish, eggs, konnyaku, kombu, and chikuwa. Bring to a boil, then reduce to low heat and simmer for 30 minutes.
  6. Add the rest of the ingredients, and simmer for 15-20 minutes on low heat. Add the hanpen.
  7. Transfer to serving dishes, and serve with Japanese mustard.
  8. If using regular soy sauce, use 1 tablespoon instead.

Konnyaku is a jelly-like food made The broth is flavoured with a bonito and kelp stock and ingredients include beef tendons and octopus. I'm from Kansai myself, so I find Kanto oden with. Oden is separated into two categories. These categories are Kanto-style oden, made with a katsuobushi (dried bonito flakes) and soy sauce Otafuku originally seasoned their oden very similarly to the Kansai-style to suit the taste buds of people in Osaka. However, they adjusted the flavors of.

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