Shizuoka Oden ｜ Our Regional Cuisines
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Image Source : "Shizuoka no Okazu" Kaikosha
RECIPE
Ingredients (4 servings)
- Black hanpen 4 (120g)
- Beef tendon 4 (100g)
- Water 5 cups
- Soy sauce Less than 1 tbsp.
- Daikon radish 4 slices (200g)
- Konjac(=yam cake) 4 (160g)
- Eggs 4
- Hayani-Konbu(=kelp) 4 sheets (120g)
- Water 11 cups
- Shaved bonito flakes 20g
- [A] Sugar 2 tbsp.
- [A] Mirin(=sweet rice wine) 2 tbsp.
- [A] Soy sauce 4 tbsp.
- [A] Sake 2 tbsp.
- [A] Salt A little
- Dashi powder As needed
- Aonori(=Green laver) As needed
- Japanese mustard As needed
How to cook
1. Pre-boil beef tendon. Put the beef tendon and 5 cups of water in a pot and heat, then bring to a boil, add a little less than 1 tablespoon of soy sauce and simmer for 1 hour.
2. Put 11 cups of water in a large pot, bring to a boil, add bonito shavings, and make Dashi (=Japanese soup stock). Boil Konjac(=yam cake) and daikon radish and tie kelp. Boil the eggs hard. Thread a skewer into each and place in a pot.
3. Add [1] with the cooking liquid, then add [A] and simmer over low heat for 2 to 3 hours. If the liquid gets low during cooking, add more hot water.
4. Sprinkle with "Aonori (green laver)" and Dashi powder, and garnish with Japanese mustard.
provider : "Shizuoka no Okazu" Kaikosha
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
