Summer Oden Hot Pot with 'Salt'
Summer Oden Hot Pot with 'Salt'

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, summer oden hot pot with 'salt'. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

How to Make Oden (Japanese Hot Pot) and Ochazuke 美味しいおでんとおでんだし茶漬けの作り方 - OCHIKERON - CREATE EAT HAPPY. Oden is a kind of hot pot consisting of daikon, potatoes, eggs, Konbu (kelp), konnyaku, and different types of fish cakes, simmered in lightly flavoured soup stock. It is a typical winter dish but I cook oden most of the year, except in the really hot weather.

Summer Oden Hot Pot with 'Salt' is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Summer Oden Hot Pot with 'Salt' is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have summer oden hot pot with 'salt' using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Summer Oden Hot Pot with 'Salt':
  1. Get Pork shoulder block
  2. Prepare Salt (with a good quality)
  3. Make ready Daikon radish
  4. Take Japanese leek
  5. Take big knob Ginger
  6. Take and plus Water
  7. Take Japanese dashi stock powder (optional)

Oden is a traditional Japanese stew eaten during the winter months. You will want to eat warm in cold weather to keep you core temperature from slowing down your metabolism. Easy to make soup that was simply boiled in salted, Oden has sold in convenience stores in Japan is they actually become a. Oden ingredients are dashi, hard-boiled eggs, daikon, kombu (seaweed), and various types of Japanese fish balls and fish cakes.

Instructions to make Summer Oden Hot Pot with 'Salt':
  1. How to prepare salt pork: rub the pork with salt evenly and wrap with cling film very tightly. Leave to rest for 3 days. I recommend you using shoulder or fillets because of less fat. After 3 days peel off the cling film.
  2. How to seal in the umami Heat a little oil in a frying pan and brown all over.
  3. How to get rid of the excess salt and fat Add water to cover the pork in the frying pan and bring to the boil. After bringing to the boil take out the pork into a pot.
  4. How to cook the daikon Peel the skin of daikon and shave the sharp edges off the daikon. Make criss cross incisions on the surface and put in a dish. Wrap roughly with cling film and heat in a microwave for 3 minutes.
  5. Cook the oden hot pot Add the daikonn, sliced ginger and green part of Japanese leek into the pork pot. Put the water and bring to the boil.
  6. After bringing to the boil skim off any scum and add the stock powder. Cover with a lid and cook over a low heat for about 30 minutes.
  7. After 30 minutes turn off the heat and take out the green part of the leek. Add the white part of the leek which are cut roughly and cover with a lid. Simmer over a low heat for about 30 minutes.
  8. After 30 minutes turn off the heat and let it sit with a lid on for one hour. Open the lid and it will look very tasty.
  9. Take out the pork and slice into the thickness you like. Return the pork to the pot and reheat. After the pot is hot enough, serve.
  10. For the first serving, I eat it as is and have plenty of soup. For the second I will serve with a little yuzu pepper paste.

Traditionally, the soup is made with homemade dashi or Japanese soup stock. Dashi is made from scratch with kombu (dried seaweed) and shaved bonito flakes. Oden is the quintessential Japanese one pot simmered dish consisting of daikon radish, konnyaku, and fish cakes stewed in a light soy flavored dashi broth. It is often served with karashi (hot mustard). We just mix a little Coleman's mustard.

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