Hello everyone~ This is Amanda Tastes
Have you seen my last video?
I promised you to make oden this time
so I'm going to make oden today
The weather is very cold in these days
so I want this kind of hot food
I like this recipe because the oil won't spatter all over
and it's satisfying too
You can choose whatever ingredient you want
I boiled an egg
Wash it in cold water and remove the shell
Next, cut the konjac
This kind of konjac does not smell good
so please wash it with water
and cut the surface like this
Cut it into triangles
Cut the tofu into triangles too
Please use hard tofu
I'll make the stock, which is most important thing in making oden
When the water in the pot is cold
add kelp
and boil it
As the temperature goes up, the flavor will come out more
Laver and kelp are different
but I guess a lot of people got confused about this
got confused about this
I uploaded on my WeChat
Please check out my WeChat if you want to know about it
When the water starts to boil, remove the kelp from the water
Do not throw away the kelp
We're going to use it later
Add katsuobushi
and boil it for 3 minutes over low heat
Strain it through a sieve
This is the very classic Japanese style stock
Add soy sauce or Japanese soy sauce,
mirim,
and clear rice wine
If you think it's not salty enough, you can add some salt
It can be a little salty
I'll make fried tofu pockets now
Have you seen this kind of things?
A little pocket hat looks like this in fried tofu
Isn't it cute?
This kind of Japanese style fried tofu
has to be cooked in boiled water
to make it soft
Cut this square shaped Japanese cake
into half
and cut fresh shiitake mushroom
Please cut oyster mushroom too
and cut the white part of spring onion into smaller pieces
Remove the water from boiled fried tofu and cut it into half
If you open like this, there's a small pocket
And put mushroom, spring onion
and Japanese style rice cake
into the pocket
Add some more mushrooms
to fill the pocket
and block the opening with a toothpick
In this way, you can make a cute fried tofu pocket
It gets better when you cook it
I'm going to put my favorite ingredient of oden now!
It's raddish (@`v`@) !
Cut it thick
and remove the outer part
If you want to boil it for little longer
you can cut the top and bottom of it
to prevent breaking
and keep the shape of it
without making the stock thick
You can cut each side of the raddish
to have more taste of raddish in the soup
Boil the raddish for 10 minutes
before putting it in the stock
Raddish has bitter taste
so it will get sweeter
if you cook it half way
and tastes better
when you put it in oden
It's about half way cooked
since I cooked it for 10 minutes
Put the raddish
into the stock
Boil it over low heat
Don't forget to boil
tofu and konjac separately before putting into the stock
to remove their strong tastes
Put boiled egg into the stock
along with konjac and tofu
You can boil this for a little longer
so please put it in the stock
and cut various kinds of fish cakes and rice cakes
Boil them in water
You have to boil the ones that we made last time
Put the ingredients that will get cooked faster at the end
Put the fried tofu pocket
Cut the kelp
and tie it at the top
of the fried tofu pocket and put it in the stock
Do not waste the ingredients
Cook each ingredient completely
and you can add other ingredients as you want
But you cannot miss raddish
I think raddish is the core of oden
I boiled it before
so it's very sweet
This fried tofu pocket
is also very nice
Rice cakes are very soft
Oden is very simple and great
Did you like my video today?
This is the end of my video
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I'll see you in my next video
Bye