Steps to Make Yummy Meaty Oden (Fish Cake Hotpot) Packed With Homemade Simmered Beef Tendon!

Meaty Oden (Fish Cake Hotpot) Packed With Homemade Simmered Beef Tendon! Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Meaty Oden (Fish Cake Hotpot) Packed With Homemade Simmered Beef Tendon! home-cooked food for the family Singapore Food Blog by WokkingMum ~ a collection of simple recipes on home-cooked dishes.

Here is the best “Meaty Oden (Fish Cake Hotpot) Packed With Homemade Simmered Beef Tendon!" recipe we have found until now. This is gonna really delicious.

Ingredients of Meaty Oden (Fish Cake Hotpot) Packed With Homemade Simmered Beef Tendon!

1. Make ready 500 of to 600 grams Beef tendon.
2. Prepare 1/2 of Daikon radish.
3. You need 4 of Eggs.
4. It’s 1 of Konnyaku.
5. Prepare 1 of as much (to taste) Chikuwa and other oden ingredients.
6. It’s 10 of to 12 Bamboo skewers (for the been tendon…don't forget these).
7. Take of For the oden soup (storebought is fine!).
8. Make ready 1000 ml of Water (or bonito dashi stock).
9. Make ready 1 of 10cm long piece Kombu.
10. It’s 80 ml of Sake.
11. Prepare 80 ml of Soy sauce.
12. Prepare 1 tbsp of Sugar.
13. It’s 1 1/2 tbsp of Bonito dashi stock granules (if using water rather than dashi).
14. You need 1/2 of to 1 teaspoon Salt.

Oden consists of fish cakes of various shapes and types, along with boiled eggs, daikon radish, and konnyaku.Oden is a Japanese stew made with hard-boiled eggs, daikon, fish cakes and dashi soup as ingredients.Easy and one of the best oden recipes Traditionally, the soup is made with homemade dashi or Japanese soup stock.Dashi is made from scratch with kombu (dried seaweed) and shaved.

Meaty Oden (Fish Cake Hotpot) Packed With Homemade Simmered Beef Tendon! instructions

1. Slice the daikon into the thickness you like, and parboil it. Boil the konnyaku also. Hard boil the eggs and peel..
2. Cut the beef tendon into bite sized pieces using a knife or kitchen shears. Using the shears is easier..
3. Bring plenty of water to a boil in a frying pan, and throw in the beef tendon. Bring to a boil over high heat..
4. A lot of scum will rise to the surface, but just ignore it and simmer over medium heat for 7 to 8 minutes. If the scum bothers you, remove it..
5. Bring the frying pan over to the sink, throw out the hot liquid, pour some lukewarm water over the meat and drain. Don't burn yourself..
6. When the water in the frying pan is lukewarm, wash the beef tendon by massaging it. Change the water twice, and keep washing the meat until the water runs clear..
7. When it's washed, spread the meat out on paper towels and pat dry. The beef tendon becomes shiny and clean as shown in the photo..
8. Skewer the beef tendon. And here you have meaty, hearty beef tendon pieces!.
9. I was able to make 10 beef tendon skewers. You can freeze them like this. If you prep a lot of beef tendon in one go it's very convenient. You can take the skewers out and use the meat in curry and so on..
10. Put the water and seasoning ingredients (bonito dashi stock granules, or storebought oden soup base) in a pan, add the konbu seaweed and simmer to make the dashi or soup base. You can use the konbu seaweed in the oden (re-added later and simmered until tender)..
11. When the soup is boiling, add the beef tendon, and simmer over low heat for 1 hour. Don't let it boil too hard, or the dashi will become cloudy and not as tasty..
12. Add the parboiled daikon radish, konnyaku, and eggs from step 1, and simmer for another hour or so..
13. As you continue simmering, clear fat from the beef tendon will rise to the surface, so skim it off diligently. This makes the soup stock really delicious..
14. After 2 hours of simmering, the beef tendon will become tender enough that a skewer goes through it easily. The soup stock will be deliciously flavored with the beef tendon too..
15. I always let it rest overnight so that the daikon radish, eggs and meat become permeated with flavor. The next day the fat will have floated to the surface and hardened, so just scoop this out..
16. Heat it up the next day, add more dashi stock and fish paste cakes (such as chikuwa and gobo-maki) of your choice, simmer some more and it's done!.
17. The meaty beef tendon and the daikon radish which have soaked up the beef soup overnight are just sublime! Mustard and yuzu pepper go well with this..
18. It's still delicious if you don't rest it overnight, but in that case make sure to remove any fat from the surface in step 13. The soup will become clean and delicious..
19. Gobo-maki (fish paste sticks with burdock root) and chikuwa fish sticks go very well in this oden. Mochi-kinchaku (mochi rice cake in a fried tofu bag) is delicious too, as it soaks up the beef soup. My favorite is chikuwa..

Greens - definitely not traditional and not meant to be simmered in the stock, but I like greens when eating so we just give whatever we have on hand a quick dip in the oden stock then eat it immediately.Oden (おでん), or fish cake stew, is a classic home-style Japanese dish that represents comfort and affordability.It is generally served as a small dish to accompany an alcoholic beverage.

Cook your own oden hotpot with this convenient set of oden fish cakes soup, great for sharing.This item will be packed with cool gel and sent using a Nominated Day Delivery.Oden is a Japanese stew made with fishcakes, konnyaku, eggs, and daikon simmered in dashi.Recipe to make this warming soup.Like all stews, this one is best made in advance and given at least a day in the fridge for all the flavours to saturate into all the items that are in the broth.