Oden with Shinayaka Stick
- Cook Time: 40 mins
- Servings: 4 servings
- Shinayaka Stick
- Daikon Radish
- Konnyaku (Konjac)
- For soup base
- Water 300ml
- Dashi powder 1/2 tbs
1.Cut Daikon Radish into 2" thick blocks, peel the outer skin, set aside.
2.Boil Daikon blocks in a plenty water from water tempture. Stop the heat at full boil and let it cook until softens (poke tooth pick to see if it is soft). Set aside.
3.Cut Konnyaku (Konjac) in to 2-3" triangle blocks. Boil them from water, take out in 3 mins once boiled. Set aside.
4. As an option, prepare potetos cut in half, boiled whole eggs. Set all aside.
5.In a large hot pot, add water and Dashi powder. Once boiled, add Step 1 and 2 and 4 (optional) ingredients first and let them cook for a short while, then add Shinayaka Stick and you choices of Agemonto.
6.Cook the hot pot with low to medium heat for 30 mins to an hour until all the ingredients are nicely simmering together.
7.Place the hot pot in the ceter table and serve individually in a small servomg bowl. Season with Japanese hot masterd as you like.