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Below are the ingridients that are needed to produce a yummy Miso Simmered Oden – Popular For School Lunches:
- Prepare of Main ingredients:.
- Use 200 grams of Roughly chopped beef.
- You need 1/3 of ● Daikon radish.
- Provide 1 of ● Carrot.
- Take 3 medium of ● Potatoes (baking potatoes preferred).
- Prepare 1 block of Grilled tofu.
- You need 1 of pack Chikuwa.
- Provide 1 of Kamaboko.
- Prepare 3 of packs ○ Assorted fried fish cakes for oden.
- Get 1 of pack ○ Fried fish cake with burdock root.
- You need 1 of ○ Konnyaku.
- Prepare 10 of cml square, approximately Kombu for dashi stock.
- Take 1 of pack Boiled quail eggs.
- Take of The simmering dashi stock:.
- Use 400 of to 600 ml Water.
- Use 2 tsp of Dashi stock granules (unsalted).
- Take 2 tbsp of Soy sauce.
- Prepare 2 tbsp of each Sake, mirin (use sake and hon-mirin).
- Use 2 tbsp of Soft light brown sugar.
- Use 2 of to 3 tablespoons Miso.
Done with the ingridients? Here are the instructions on cooking Miso Simmered Oden – Popular For School Lunches:
- These are the ingredients I used. You can use any combination of oden ingredients. Be sure to include quail eggs, potatoes and konnyaku!.
- Cut up the kombu into 1 cm strips with kitchen scissors. Put the water, dashi stock granules and kombu in a pan..
- Peel the daikon radish and carrot and cut into large bite sized pieces. Peel the potatoes and cut into large chunks..
- Tear the konnyaku with your fingers into bite sized pieces, and parboil. Cut the grilled tofu into 15 to 16 pieces. Cut the beef up so that it's easy to separate..
- Cut up the rest of the main (solid) ingredients into bite-sized pieces. Pour boiling water over the ○ ingredients to remove excess oil from the surfaces..
- Put all of the flavoring ingredients except for the miso into the pan from Step 2, and add the cut up vegetables from Step 3. Add the tofu, konnyaku, quail eggs and the fish cakes on top of the vegetables in the pot..
- Bring to a boil, then scatter the beef. Lower the heat and simmer over low for 10 to 15 minutes..
- Stir up the contents of the pan from the bottom with a spatula or large spoon. Dissolve in the miso. Adjust the amount depending on how salty it is..
- Taste again, simmer for a little while and it's done. It tastes the best when the potatoes are falling apart and the simmering liquid has reduced quite a bit!.
- Apparently, the students spoon this over rice to eat it (although that's bad manners). But it's delicious that way!.
- It's even better the next day, as is regular oden. So make plenty of it to plan for leftovers, using your favorite ingredients..
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