Yutian/: Kanto cooking, Kanto cooking
Kanto cooking is the name given to this dish by Kansai people.
Usually ingredients include boiled eggs, radishes, konjac, bamboo wheels, etc. These ingredients are all boiled in broth.
It can be used as a rice dish or eaten as a snack.
The methods of making Oden cooking vary in different places in Kanto. However, unlike ordinary pot dishes, Oden cooking is easy to make, and the ingredients can be put into the soup at any time. Therefore, this dish is especially popular in winter. In Japan, Oto cooking can be bought and eaten at convenience stores or roadside stalls.
In recent years, Oden cooking has also become more popular in Hong Kong. It can be easily purchased in roadside convenience stores and food shopping districts. The taste and ingredients have also changed greatly from authentic Oden cooking.
Japanese-style mixed vegetables cooked in Beijing
Recipe Recommendations
- burdock 1 piece
- Fresh mushrooms of 5
- dried mushrooms of 3
- Pleurotus eryngii of 3
- Khumbu large
- green pepper one
- Japan Ogen one
- shrimp 600g
- egg white appropriate amount
- 蒟蒻 appropriate amount
- mirin appropriate amount
Steps for Japanese-style mixed vegetables cooked in Beijing
1
Dry roast the Pleurotus eryngii in a non-frying pan to fully develop its aroma.
2
Then put the mushrooms into the pan and dry roast them to create the flavor of the mushrooms. (It should be noted that both dry-baked mushrooms need to be kept on a low heat to dry roast them so that they can fully release their fragrance without affecting nutrition and appearance)
3
Add the kelp stock, burdock, big root, and konjac and bring to a boil. (Be aware that if you don't have Japanese roots, you must use fruit radishes. Ordinary radishes must be soaked in cold water and sugar for 2 minutes before they can be used here)
4
Boil over medium to medium heat.
5
Pour into the saucepan and cover on low heat and cook for 1 minute, then turn off the heat for later use.
6
Chop shrimps into paste with a knife and stir in egg white. Stir with a little cornflour and firewood fish meal to create tendons. (Japanese shrimp meatballs are different from Hong Kong shrimp meatballs. No pork, fat pork and other seasonings are added)
7
Pour the soup you have just made into the pot and bring to a boil.
8
Use a spoon to scoop up a suitable amount of the mixed shrimp meat paste to make shrimp meatballs.
9
Put the shrimp meatballs into the boiling stock.
10
Cook the shrimp meatballs and remove them into the soup you just made.
11
Turn off the heat, add Japanese soy sauce to the shrimp meatball stock, and stir well (the ratio of Japanese soy sauce to the stock is 1:10, and the soy sauce is added according to your preference).
12
Don't open fire, wait for 5 minutes and use the remaining heat in the pan to bring out the aroma of Japanese soy sauce.
13
Then pour the mixed stock sauce into the soup.
14
Add the mixed potato flour water to thicken it by drawing circles (to emphasize, cornflour is corn starch, while Japan uses potato flour for thickening).
15
Keep stirring until the raw flour water in the spoon becomes transparent and gel-like.
16
The mixed vegetables can be placed on a plate after being cooked.
17
Place carrot flower slices on a plate, scoop out the cooked vegetables, pour on the soup, and place chopped colored pepper rings to complete the cooking of this Japanese miscellaneous dish (bell peppers are available in green, green-yellow, red, and dark brown. You can choose which color to use).