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We hope you got insight from reading it, now let’s go back to miso simmered oden - popular for school lunches recipe. You can cook miso simmered oden - popular for school lunches using 20 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Miso Simmered Oden - Popular For School Lunches:
- Use Main ingredients:
- Prepare 200 grams Roughly chopped beef
- Use 1/3 ● Daikon radish
- You need 1 ● Carrot
- You need 3 medium ● Potatoes (baking potatoes preferred)
- Take 1 block Grilled tofu
- Use 1 pack Chikuwa
- Use 1 Kamaboko
- Get 3 packs ○ Assorted fried fish cakes for oden
- Take 1 pack ○ Fried fish cake with burdock root
- Get 1 ○ Konnyaku
- Get 10 cml square, approximately Kombu for dashi stock
- Provide 1 pack Boiled quail eggs
- Prepare The simmering dashi stock:
- Use 400 to 600 ml Water
- Take 2 tsp Dashi stock granules (unsalted)
- Take 2 tbsp Soy sauce
- Prepare 2 tbsp each Sake, mirin (use sake and hon-mirin)
- Take 2 tbsp Soft light brown sugar
- Use 2 to 3 tablespoons Miso
Steps to make Miso Simmered Oden - Popular For School Lunches:
- These are the ingredients I used. You can use any combination of oden ingredients. Be sure to include quail eggs, potatoes and konnyaku!
- Cut up the kombu into 1 cm strips with kitchen scissors. Put the water, dashi stock granules and kombu in a pan.
- Peel the daikon radish and carrot and cut into large bite sized pieces. Peel the potatoes and cut into large chunks.
- Tear the konnyaku with your fingers into bite sized pieces, and parboil. Cut the grilled tofu into 15 to 16 pieces. Cut the beef up so that it's easy to separate.
- Cut up the rest of the main (solid) ingredients into bite-sized pieces. Pour boiling water over the ○ ingredients to remove excess oil from the surfaces.
- Put all of the flavoring ingredients except for the miso into the pan from Step 2, and add the cut up vegetables from Step 3. Add the tofu, konnyaku, quail eggs and the fish cakes on top of the vegetables in the pot.
- Bring to a boil, then scatter the beef. Lower the heat and simmer over low for 10 to 15 minutes.
- Stir up the contents of the pan from the bottom with a spatula or large spoon. Dissolve in the miso. Adjust the amount depending on how salty it is.
- Taste again, simmer for a little while and it's done. It tastes the best when the potatoes are falling apart and the simmering liquid has reduced quite a bit!
- Apparently, the students spoon this over rice to eat it (although that's bad manners). But it's delicious that way!
- It's even better the next day, as is regular oden. So make plenty of it to plan for leftovers, using your favorite ingredients.
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