【Uncle Osaka's late-night cafeteria】 Oden OSAKA ODEN

Cooking Instructions

1. 
   Osaka-style oden uses a Western-style soup base, and the ingredients are different from those in other regions.

   

2. "Beef tendon" is not pure white beef tendon.
   It is necessary to use beef head meat, tendons and brains, etc., and the price is affordable, and ODEN is not a high-end dish. The cheapest beef tendon used by Osaka housewives is the cheapest beef ten←don meat that is cheap and filling, and there is
   
   really no meat of the same type, so choose beef brisket or beef shank, it is just as delicious, and the cost is higher.
   

   

3. Soak in cold water for 1 hour and change the water halfway.
   Prepare the largest pot in the house. Add beef tendon, cold water and an appropriate amount of cooking wine, bring to a boil over high heat, then turn to medium heat and cook for 1 minute.
   Remove and clean, drain and set aside.
   

   

4. This time, I used Japanese-style konjac pieces, you can choose "Shirataki 結び"
   reference photo with a knife on both sides, cut into 4 triangles, boil in a pot under cold water, turn to medium heat and cook for 3-4 minutes, remove it and wash it for later use.

   

5. Cut the white radish 2-3 cm thick, cut it with a cross knife on both sides (to facilitate the flavor), peel it on the side (to prevent it from cooking), boil it in a pot under cold water,
   and remove it for later use.

   

6. Eggs: Boiled and shucked
   beef tendon: cut into pieces and skewered, if you don't skewer it won't find
   kombu in the pot: after making Japanese dashi. I freeze it every time I make kombu broth, and I eat it on skewers when I make ODEN, which is very eco-friendly, haha. Of course, you can use a new kelp.
   Octopus feet: I didn't buy fresh & big ones this time, so I didn't put them, and if you use soy sauce, cooking wine, mirin, sugar, vinegar and marinade for a while, string them for later use.
   Hou Yang: (You can buy it in the supermarket, but I didn't put it this time)
   Flying dragon head: (Meatballs made with tofu, I didn't do it this time, I made it another day to write a recipe)

   

7. Japanese-style dashi (it is best to use kombu, bonito flakes to make a mixture of dashi あわせだし, dashi method is not written here, it often appeared in previous recipes)
   Add half of the soy sauce, mirin and cooking wine to the broth, and make a very light pot base first.
   I tested the salt content at this time, about 0.4-0.6%

   

8. After boiling, turn to low heat and add konjac, eggs, and radish.

   

9. The most minimal fire!
   If you have a low-temperature food processor at home, use it!
   70-80 degrees

   

10. This state remains in place for 1 hour.

    

11. Cook the beef tendon skewers and the remaining seasonings, always paying attention to the amount of soup.
    At this time, the salt content is 1.2-1.4%. It's perfectly okay to drink the soup, and some people may feel that "the soup is a bit light" in concentration.
    It's not at all like a Chinese hot pot soup.
    
    If you need to add the stock (only add the soup, no seasoning) continue to simmer, and after 1 and a half hours to 2 hours, add potatoes, kelp, bamboo wheel and other ingredients to continue to heat.
    

    

12. It is still necessary to always keep the smallest small fire and keep warm.
    After putting the potatoes for 1 and a half hours.

    

13. Put chrysanthemum, and when it's cooked, it's time to eat!

    

14. All the ingredients are smooth in the mouth~
    Eat happily~~

    

15. ODEN the next day.

    

16. WHEN COOKING RICE, USE ODEN'S SOUP

    

17. Carrots, maitake mushrooms, fried tofu

    

18. Simple, Japanese-style risotto ❤️