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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, my family's kansai-style oden hot pot. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

My Family's Kansai-style Oden Hot Pot is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. My Family's Kansai-style Oden Hot Pot is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook my family's kansai-style oden hot pot using 22 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make My Family's Kansai-style Oden Hot Pot:
  1. Take Broth:
  2. Make ready Water
  3. Take Sake
  4. Make ready 〇Sardine or bonito dashi stock granules
  5. Make ready 〇 Kombu tea or kombu based dashi stock granules
  6. Make ready 〇 Usukuchi soy sauce
  7. Prepare 〇 Soy sauce
  8. Get 〇 Mirin
  9. Take heaping tablespoon 〇 Sugar
  10. Prepare Ingredients:
  11. Prepare Daikon radish
  12. Prepare pieces Atsuage
  13. Get Eggs
  14. Prepare Drumsticks or chicken wings
  15. Make ready tubes Chikuwa for the broth
  16. Prepare Hiraten - oval fish cakes
  17. Get Goboten - fish cakes wrapped around a burdock root
  18. Make ready Konnyaku
  19. Prepare Ready-made beef tendon
  20. Get Octopus Legs
  21. Make ready ☆Wiener sausages
  22. Get ☆Potatoes
Steps to make My Family's Kansai-style Oden Hot Pot:
  1. Our family's 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. It's filled to the brim.
  9. If the broth seems like it's 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 doesn't overflow and pay attention to the heat.
  11. While it's 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.

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