#cheesiemade Oden recipe🍢!
❤︎Oden dashi (I’m using House brand *swipe*. You can customize your own dashi to your own preference but I feel using oden dashi is quite fail-proof).
❤︎Daikon - you can google “Daikon Theory” for my daikon recipe blog post.
❤︎Boiled eggs - I added 4 but totally not enough😳. The kids loved it!!! This morning I added 5 more.😂
❤︎Konnyaku and shirataki - you can either slice konnyaku thinly or cut it in triangle shape: 🍢
❤︎Rolled cabbage - this one need a separate recipe haha. Next time ok!
❤︎Nerimono (練り物)- these includes chikuwa (竹輪), ganmo (がんも), goboten (ゴボウ天), kamaboko (蒲鉾), etc etc. You can pick your favorite! Just buy from Japanese grocery stores :)
❤︎Condiment: Yuzukosho (柚子胡椒), Karashi (Japanese mustard) and negi
You may also add kinchaku (巾着), the little bag with mochi in it, as well as sausages, atsuage (厚揚げ)... My favorite is actually 牛筋 (beef tendon) but I don’t know how to make it yet 😩. .
It’s recommended that you start in the morning and add in daikon, shirataki and konnyaku first (since they need time to slowly absorb the flavor), then eggs, rolled cabbage, tako. You can use any hot pot/ claypot for this but my @brunohotplatesg is perfect because you can set it to warm, it’s like combini oden corner right at your own home!!!!! ٩(ˊᗜˋ*)و By evening you will have fully flavored oden!! Add the nerimono 5 mins before serving to prevent them from getting too soggy. 😊 .
I also recommend 2日目のおでん - Second Day Oden. Swipe to the last photo to see how super flavored the ingredients have turned!! You can also add new ingredients as you like! This morning I added shiitake, and adjusted the dashi with shoyu.
Did you know? Japanese people’s top 3 favorite oden ranking is: 3-shirataki, 2-tamago 1-daikon!!! What is yours? 😊🍢