Easiest Way to Fall To Try At Home My Family's Kansai-style Oden Hot Pot

Easiest Way to Fall To Try At Home My Family's Kansai-style Oden Hot Pot Delicious, fresh and tasty.

My Family's Kansai-style Oden Hot Pot. Great recipe for My Family's Kansai-style Oden Hot Pot. I prepare a huge pot of oden for my family. Sometimes, I share it with my parents, and we have oden parties.

Here is how you achieve it.

Ingredients of My Family's Kansai-style Oden Hot Pot.

In general, my family follows the Kansai flavors as the island we are from is closer to Kansai.

You can have My Family's Kansai-style Oden Hot Pot using 22 ingredients and 13 steps. Here is how you achieve that.

Ingredients of My Family's Kansai-style Oden Hot Pot

1. It’s of Broth:.

2. It’s of Water.

3. It’s of Sake.

4. You need of 〇Sardine or bonito dashi stock granules.

5. You need of 〇 Kombu tea or kombu based dashi stock granules.

6. Prepare of 〇 Usukuchi soy sauce.

7. Prepare of 〇 Soy sauce.

8. Prepare of 〇 Mirin.

9. You need of heaping tablespoon 〇 Sugar.

10. You need of Ingredients:.

11. It’s of Daikon radish.

12. Prepare of pieces Atsuage.

13. You need of Eggs.

14. You need of Drumsticks or chicken wings.

15. It’s of tubes Chikuwa for the broth.

16. You need of Hiraten - oval fish cakes.

17. It’s of Goboten - fish cakes wrapped around a burdock root.

18. You need of Konnyaku.

19. You need of Ready-made beef tendon.

20. Prepare of Octopus Legs.

21. You need of ☆Wiener sausages.

22. Prepare of ☆Potatoes.

So my oden broth is Kansai style, which means heavy kombu flavors and light color.

Take a medium pot and fill it with the oden broth ingredients and place over low heat.

Our Family's Oden Hot Pot Made With Delicious Broth instructions.

Re-hydrate the kombu in plenty of water.

My Family's Kansai-style Oden Hot Pot instructions

1. Our familys oden is filled with lots of ingredients, like this..

2. Round the edges of the daikon radish and score it crosswise..

3. Peel the potato skins and soak in water..

4. Pour boiling water over the atsuage to drain excess oil..

5. Score the konnyaku like this. Cut it however you would like and parboil..

6. Boil the eggs. Skewer the octopus and sausages. Cut the chikuwa in half..

7. In a large pot, add the water, sake, and the chicken. Turn on the heat. When it comes to a boil, remove the scum..

8. Add the 〇 ingredients for the broth. I made the broth to be about 60% of the pot. Add all of the ingredients except the ones marked. Its filled to the brim..

9. If the broth seems like its going to overflow, transfer to a separate bowl. This time, I made about 15 ladles full. You can use it later..

10. Cover lightly with aluminum foil as a lid and simmer for about 40 minutes. There are a lot of ingredients, so make sure the broth doesnt overflow and pay attention to the heat..

11. While its simmering, put the potatoes in a small plastic bag and microwave for about 5 minutes. Leave in the bag..

12. When 40 minutes has passed, add the potatoes, sausage and leftover broth. Boil for another 30 minutes. Cover the potatoes with the hiraten..

13. Turn off the heat and let the flavors penetrate. In our house, I make it in the morning and we eat it for dinner..

If you're in a hurry, use hot water.

Round the edges of the daikon radish slices and make several crisscross incisions on the surfaces.

Add several grains of rice to the water and cook the sliced daikon until tender.

This dish is known as "oden", and is a type of a nabemono (hot pot), made of various ingredients cooked in a broth of dashi, soy sauce, sake and mirin.

It's popular as an accompaniment to alcohol, and although most commonly eaten as a warming comfort food in cooler months, oden can also be found in summer as hiyashi oden , which is served.