Steps to Prepare Ultimate Miso Simmered Oden - Popular For School Lunches

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, miso simmered oden - popular for school lunches. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Miso Simmered Oden - Popular For School Lunches is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Miso Simmered Oden - Popular For School Lunches is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook miso simmered oden - popular for school lunches using 20 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Miso Simmered Oden - Popular For School Lunches:

1. Make ready Main ingredients:
2. Get 200 grams Roughly chopped beef
3. Make ready 1/3 ● Daikon radish
4. Get 1 ● Carrot
5. Make ready 3 medium ● Potatoes (baking potatoes preferred)
6. Take 1 block Grilled tofu
7. Get 1 pack Chikuwa
8. Make ready 1 Kamaboko
9. Take 3 packs ○ Assorted fried fish cakes for oden
10. Make ready 1 pack ○ Fried fish cake with burdock root
11. Make ready 1 ○ Konnyaku
12. Make ready 10 cml square, approximately Kombu for dashi stock
13. Take 1 pack Boiled quail eggs
14. Get The simmering dashi stock:
15. Prepare 400 to 600 ml Water
16. Take 2 tsp Dashi stock granules (unsalted)
17. Prepare 2 tbsp Soy sauce
18. Take 2 tbsp each Sake, mirin (use sake and hon-mirin)
19. Make ready 2 tbsp Soft light brown sugar
20. Take 2 to 3 tablespoons Miso

Instructions to make Miso Simmered Oden - Popular For School Lunches:

1. These are the ingredients I used. You can use any combination of oden ingredients. Be sure to include quail eggs, potatoes and konnyaku!
2. Cut up the kombu into 1 cm strips with kitchen scissors. Put the water, dashi stock granules and kombu in a pan.
3. Peel the daikon radish and carrot and cut into large bite sized pieces. Peel the potatoes and cut into large chunks.
4. 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.
5. 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.
6. 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.
7. Bring to a boil, then scatter the beef. Lower the heat and simmer over low for 10 to 15 minutes.
8. 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.
9. 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!
10. Apparently, the students spoon this over rice to eat it (although that's bad manners). But it's delicious that way!
11. 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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