Kanto Cooking

Kanto Cooking

by Xiao Geng's mother

5.0 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

Oden is something Geng likes to eat very much. The reward for good performance is the oden from the convenience store on the roadside. Bunches of meatballs are soaked in the soup, and the bottom is still heating up. Classmate Geng also liked the soup very much. To prove that the soup was delicious, I had to try it. As a result, I tasted the fresh flavor from MSG. I stopped buying it and found some information by myself. The version of oden is here. "

Ingredients

Kanto Cooking

1. Prepared ingredients.

Kanto Cooking recipe

2. Keep the kelp in the refrigerator for one night in advance, boil it directly, and simmer for about ten minutes to remove.

Kanto Cooking recipe

3. Add bonito flakes and bring to a boil, simmer for ten minutes on low heat.

Kanto Cooking recipe

4. Take it out with a strainer and filter it cleanly, leaving the delicious broth.

Kanto Cooking recipe

5. Peel the radish and cut into 1 cm thick slices. Cut into thick slices like konjac.

Kanto Cooking recipe

6. Put the radish into the clear soup and boil, then simmer for about two hours, then add the konjac, and simmer the meatballs for half an hour.

Kanto Cooking recipe

7. Finally, add some salt to taste.

Kanto Cooking recipe

Tips:

1. The soup for oden cooking should be clear, the fire should not be too high, and the fire should be slow.

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