Recipe of Homemade Oden with Summer Vegetables
Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Super Quick Homemade Oden with Summer Vegetables. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Oden with Summer Vegetables, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oden with Summer Vegetables delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Oden with Summer Vegetables is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few ingredients. You can cook Oden with Summer Vegetables using 8 ingredients and 6 steps. Here is how you cook it.
Tastes great hot or cold!
Other ingredients such as asparagus or broccoli can also be added.
Ingredients and spices that need to be Get to make Oden with Summer Vegetables:
- ２ small tomatoes
- Half an ear of corn
- １ eggplant
- pods ４ okra
- Half a hanpen （Japanese soft fish cake）
- A few drops of vegetable oil
- 500 ml dashi soup(kelp 5cm、dried bonito flake 10g) ※Japanese dried soup stock can be used
- 1/2 teaspoon salt
Instructions to make Oden with Summer Vegetables
- Make soup stock using kelp and dried bonito flakes. （or Dashi no Moto）
- Remove the heads from the tomatoes and peel them with hot water. Peel the eggplant. (You can leave some of the skin on)
- Cut the eggplant in half vertically and soak in water. Cut the corn in half.
- Sprinkle salt (proper quantity) on okra, rub it in, and then rinse it. Cut the hanpen into 4 equal triangles.
- Put oil on a pan and lightly grill the eggplant.
- Bring the broth and salt to a boil in a pot, add the corn, and cook for about 10 minutes. Then add the eggplant, tomato, and hanpen. When the water comes to a boil again, reduce the heat to low and cook for another 4-5 minutes, then add okra and cook for another 3 minutes.
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