Recipe: Perfect For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪

For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪.

You can cook For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪ using 11 ingredients and 11 steps. Here is how you achieve it.

Ingredients of For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪

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

For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪ step by step

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!.