Goboten - fish cakes wrapped around a burdock root
Ready-made beef tendon
Our family's oden is filled with lots of ingredients, like this.
Round the edges of the daikon radish and score it crosswise.
Peel the potato skins and soak in water.
Pour boiling water over the atsuage to drain excess oil.
Score the konnyaku like this. Cut it however you would like and parboil.
Boil the eggs. Skewer the octopus and sausages. Cut the chikuwa in half.
In a large pot, add the water, sake, and the chicken. Turn on the heat. When it comes to a boil, remove the scum.
Add the 〇 ingredients for the broth. I made the broth to be about 60% of the pot. Add all of the ingredients except the ones marked. It's filled to the brim.
If the broth seems like it's going to overflow, transfer to a separate bowl. This time, I made about 15 ladles full. You can use it later.
Cover lightly with aluminum foil as a lid and simmer for about 40 minutes. There are a lot of ingredients, so make sure the broth doesn't overflow and pay attention to the heat.
While it's simmering, put the potatoes in a small plastic bag and microwave for about 5 minutes. Leave in the bag.
When 40 minutes has passed, add the potatoes, sausage and leftover broth. Boil for another 30 minutes. Cover the potatoes with the hiraten.
Turn off the heat and let the flavors penetrate. In our house, I make it in the morning and we eat it for dinner.
Story Behind this Recipe
I prepare a huge pot of oden for my family. Sometimes, I share it with my parents, and we have oden parties. Making a lot in a large pot is the secret,
The ingredients quantity is for making a large amount in a large pot. For example, if making half of the recipe, simply decrease the water and ingredients by half. Calculate as much as you need. During the boiling process, let it simmer gently and slowly. Occasionally shake the pot.