Our Familys Oden Hot Pot Made With Delicious Broth - tendons

Method

• Re-hydrate the kombu in plenty of water.
• If you're in a hurry, use hot water.
• Round the edges of the daikon radish slices and make several crisscross incisions on the surfaces.
• Add several grains of rice to the water and cook the sliced daikon until tender.
• Peel the taro root and rub with salt to remove the sliminess.
• Put in a saucepan with water and heat.
• Bring to a boil, then simmer until tender.
• Boil the eggs and peel the shells.
• Rub the konnyaku with salt and make incisions on the surface.
• Rinse the shirataki noodles in boiling water.
• Put the beef tendons and 2 cups of water in a pressure cooker.
• Cook for 10 minutes after the pressure is on and leave to cool.
• Pour hot water over the atsuage.
• Slice the burdock-filled fish cake diagonally.
• Line the earthenware pot with kombu and combine the ingredients and beef tendons with cooking liquid.
• Lay the kombu at the bottom of the pot.
• Add the ingredients, 1/4 cup each of the ingredients, 1 tablespoon of soy sauce, and 1/2 teaspoon of salt.
• After bringing to a boil, evaporate the alcohol content and skim off any scum.
• Cover with a lid and simmer slowly over low heat (45 minutes to 1 hour).
• Add the fish cakes and add more kombu based dashi.
• Cook for another 15-20 minutes.
• It might be better to add the atsuage a little earlier.
• Check and adjust the seasoning if needed with light soy sauce or salt.
• Turn off the heat and leave to cool to let the ingredients absorb the flavour.
• I added squid to the hot pot I made in 2010.
• It gave a great flavour to the soup with the beef tendons.
• You'll be able to eat a lot of collagen if you add chicken wings.
• Add mirin or soy sauce to adjust the seasoning of the soup.