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Alright, don’t linger, let’s approach this my family's oden hot pot menu with 22 components which are surely easy to obtain, and we have to process them at the very least through 15 methods. You should invest a while on this, so the resulting food could be perfect.
Ingredients for My Family's Oden Hot Pot:
- Give 4 for Eggs
- Make ready 4 - Wiener sausages
- Make ready 1 - Chicken wings
- Make ready 1 Konnyaku
- You need 1 - Daikon radish
- Make ready 1 for Mochi kinchaku
- Make ready 1 for Atsuage
- Provide 1 Meatballs
- Take for Your favorite fish cakes
- Make ready 1 of Chikuwa
- Need 1 - Hiraten flat fish cakes
- Make ready 1 - Fried fish cake with burdock root
- Prepare 1 Tri-coloured fish cake balls
- Prepare for Oden soup
- Require 1000 ml of Water
- Provide 3 tbsp of Usukuchi soy sauce
- Require 2 tbsp for Sugar
- Make ready 2 tbsp for Mirin
- Require 3 tbsp for Sake
- Prepare 1/2 tsp for Salt
- Need 2 for Japanese dashi stock powder sachets
- Prepare 1 of (to taste)! Love
My Family's Oden Hot Pot how to cook:
- Boil the eggs and peel the shells.
- Slice the daikon radish to 3 cm and round off the edges. Make crisscross incisions on the surface (for the soup to absorb easily).
- Transfer the daikon to a plate and sprinkle water over with your hand. Cover with cling film loosely and microwave for 8 minutes (this process is for parboiling).
- Make rough incisions with a fork on the surface of konnyaku, following "Yusu's" instructions. She's a genius.
- Punch the konnyaku surface with your fist (to soften and let it absorb more soup). Do not punch too far though.
- Cut the konnyaku like this and blanch quickly (to get rid of its particular smell).
- Make incisions on the chicken wings.
- Put the chicken wings under the grill. I like them, so I use a lot.
- Brown like this. The excess fat will drip off.
- Put all the fish cakes in a colander. There should be a lot.
- Pour hot water to drain excess oil. Be careful not to burn yourself!
- Arrange the prepared ingredients in a large pot and add the dashi stock sachets (put the mochi kinchaku in last because it's very soft).
- After 10 minutes, take out the dashi stock sachets. You can use dashi stock powder. In that case, use just one sachet.
- After bringing to a boil, reduce the heat to low and simmer slowly for 1 hour. Add the mochi kinchaku just before serving.
- Skewered octopus is nice for this hot pot. My children love them when they are tender.
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