My Family's Favorite Oden Recipe
My Family's Favorite Oden Recipe

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, my family's favorite oden recipe. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

My Family's Favorite Oden Recipe is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. My Family's Favorite Oden Recipe is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have my family's favorite oden recipe using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make My Family's Favorite Oden Recipe:
  1. Prepare Dashi soup for the oden:
  2. Make ready 2 liter Water
  3. Prepare 50 grams Bonito flakes
  4. Take 2 Kombu (about 7 cm)
  5. Prepare 70 ml ☆ Sake
  6. Prepare 140 ml ☆ Soy sauce
  7. Take 30 grams ☆ Sugar
  8. Take Oden ingredients (of your choice)
  9. Prepare 12 cm (3 cm × 4） Daikon radish
  10. Get 6 Tied konnyaku
  11. Take 1 to your preference Atsuage, chikuwa, gobo-maki (fish paste sticks with burdock root)
  12. Make ready 4 Boiled eggs
  13. Take 1 Hanpen
  14. Make ready 6 Beef tendon
Steps to make My Family's Favorite Oden Recipe:
  1. Boil water in a pot and put the bonito flakes and the kombu to extract the flavor. Strain the dashi soup with a clean cloth.
  2. Round the edges of the daikon slices and parboil. Boil the eggs and peel the shells. Boil the konnyaku and the beef tendons separately. Blanch all the ingredients briefly except for the hanpen.
  3. Put the ☆ ingredients in Step 2 and pour into an earthenware pot with all the ingredients except for the hanpen. Cover with a lid and simmer over low heat for about 2 hours.
  4. Add the hanpen 10 minutes before you eat. Let it simmer for a bit and it's done.
  5. Serve with a touch of Japanese mustard if you like.

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