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Prepare Main ingredients:.
Provide Roughly chopped beef.
Prepare ● Daikon radish.
Provide ● Carrot.
Prepare ● Potatoes (baking potatoes preferred).
Use Grilled tofu.
Use pack Chikuwa.
Prepare Kamaboko.
Use packs ○ Assorted fried fish cakes for oden.
Provide pack ○ Fried fish cake with burdock root.
Provide ○ Konnyaku.
Use cml square, approximately Kombu for dashi stock.
Provide pack Boiled quail eggs.
Use The simmering dashi stock:.
You need to 600 ml Water.
Use Dashi stock granules (unsalted).
Use Soy sauce.
You need each Sake, mirin (use sake and hon-mirin).
You need Soft light brown sugar.
You need to 3 tablespoons Miso.

Short Tips:

- If you are cooking from a recipe, the simplest tip we can offer you is to read through the complete thing all the way through before you start to cook. Not only will this help you gain a much better understanding of what the final dish ought to look and taste like, you’ll also be ready to ascertain which cooking utensil you would like, as well as catch important instructions.

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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