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Japanese Oden cooked in ecological thermal pot
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Aunty Eiko's international cuisine experienceJapanese Oden cooked in ecological thermal pot
We often make Oden in winter. I always use ecological thermal pot. Just put the pot after cooking for 5 minutes then keep the pot overnight ❣️#slowcook
Ingredient
30 cm
×2 dried kelp
1500 ml
water+Kombu water
50 ml
soy sauce
50 ml
Sake
50 ml
Mirin
1 teaspoon
salt
Cooking instructions
* Step 1
Cut dried kelp Kombu and soften in water. Knot and drain. Don’t throw away Kombu water.
* Step 2
NAll these are Oden ingredients. You can add potato, seafood, chicken and anything you like. Cut ingredients.
* Step 3
Make Oden soup and put all ingredients.
* Step 4
Cook for 5 minutes after boiling.
* Step 5
Put in thermal pot and keep in pot for overnight.
* Step 6
After keeping in pot overnight, the soup is still hot and everything is good color and soup is very clear.
* Step 7
Enjoy with Japanese Karashi mustard 🍢
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