Recipe of Favorite My Family's Kansai-style Oden Hot Pot

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, my family's kansai-style oden hot pot. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

My Family's Kansai-style Oden Hot Pot is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. My Family's Kansai-style Oden Hot Pot is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook my family's kansai-style oden hot pot using 22 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make My Family's Kansai-style Oden Hot Pot:

1. Prepare Broth:
2. Prepare 2500 ml Water
3. Get 200 ml Sake
4. Get 1 1/2 tbsp 〇Sardine or bonito dashi stock granules
5. Prepare 2 tsp 〇 Kombu tea or kombu based dashi stock granules
6. Prepare 120 ml 〇 Usukuchi soy sauce
7. Prepare 2 tbsp 〇 Soy sauce
8. Take 100 ml 〇 Mirin
9. Make ready 1 heaping tablespoon 〇 Sugar
10. Prepare Ingredients:
11. Get 1/2 Daikon radish
12. Make ready 6 pieces Atsuage
13. Take 5 Eggs
14. Make ready 6 Drumsticks or chicken wings
15. Take 2 tubes Chikuwa for the broth
16. Prepare 4 Hiraten - oval fish cakes
17. Make ready 4 Goboten - fish cakes wrapped around a burdock root
18. Make ready 1 Konnyaku
19. Make ready 10 Ready-made beef tendon
20. Make ready 3 Octopus Legs
21. Make ready 6 ☆Wiener sausages
22. Get 4 ☆Potatoes

Instructions to make My Family's Kansai-style Oden Hot Pot:

1. Our family's oden is filled with lots of ingredients, like this.
2. Round the edges of the daikon radish and score it crosswise.
3. Peel the potato skins and soak in water.
4. Pour boiling water over the atsuage to drain excess oil.
5. Score the konnyaku like this. Cut it however you would like and parboil.
6. Boil the eggs. Skewer the octopus and sausages. Cut the chikuwa in half.
7. In a large pot, add the water, sake, and the chicken. Turn on the heat. When it comes to a boil, remove the scum.
8. 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.
9. 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.
10. 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.
11. While it's simmering, put the potatoes in a small plastic bag and microwave for about 5 minutes. Leave in the bag.
12. When 40 minutes has passed, add the potatoes, sausage and leftover broth. Boil for another 30 minutes. Cover the potatoes with the hiraten.
13. Turn off the heat and let the flavors penetrate. In our house, I make it in the morning and we eat it for dinner.

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