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Japanese Oden

Ingredients
  Satsuma 150 Gram
  Gobo 150 Gram
  Konnyaku 255 Gram
  Bonito broth 1 Tablespoon
  Eggs 6 , hardboiled
  Mirin 3 Tablespoon
  Daikon 1 , peeled
  Beef filet 200 Gram
  Water 4 Cup (64 tbs)
  Soy sauce 3 Tablespoon
Directions

GETTING READY
1. Cut konnyaku, daikon, and beef fillet into pieces as shown in the video.

MAKING
2. In a large pan or Dutch oven, boil water and put daikon in it because it takes the longest time to cook.
3. Drop bonito soup stock in it. Mix well.
4. Throw beef slices in pan.
5. Put konnyaku next to the beef.
6. Then, throw fried fish cakes Satsuma, and gobo.
7. Place eggs right in the centre of the pan.
8. Pour mirin and soy sauce in it.
9. Shake beef pieces, and remove fat and foam if any floating on the top.
10. Cover pan with a lid, and boil for 30-45 minutes, or until daikon pieces are tender.

SERVING
11. Transfer it to a serving platter, and serve oden immediately.

TIPS
You can increase or decrease the amount of soup stock, mirin, and soy sauce depending on your taste.
Add sugar or increase mirin content if want oden to be on the sweeter side.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Taste: 
Savory
Method: 
Boiled
Ingredient: 
Meat
Restriction: 
High Protein
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
6

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