Oden

1

Wash and peel the radish first, and cut it into round pieces.

2

Put in the pan and add appropriate amount of water, add a little light soy sauce and scallop, and cook until the radish changes color.

3

While cooking the radish, cook the eggs and peel the shells (it is best to use hot water and add a little salt when boiling the eggs, so that the eggs will not crack easily).

4

Cut konjac into strips.

5

Make a cut in the middle.

6

twist it into a knot.

7

Put the hard-boiled eggs into the almost boiled radish, cook them for a while, and just color the eggs slightly.

8

Put the meatballs into the pan and cook them thoroughly.

9

Add konjac knots and seaweed knots, and cook for a while.

10

There is no need to add salt to season because light soy sauce and scallop ingredients are added. You can dip it in some yellow mustard if you like, or you can not dip it in anything. It can be used as a side dish or as a rice dish.

Oden, known as "oden" in Japanese, is a dish originating from the Kanto region of Japan. The name "Oden" was given to this dish by people from the Kansai region. Common ingredients include boiled eggs, daikon radish, konjac, and various types of fish balls... Methods for making Oden vary across different parts of the Kanto region. However, unlike general hot pot dishes, Oden is simple to prepare, and ingredients can be added to the broth to cook at any time. Therefore, this dish is especially popular from October to April of the following year. In Japan, Oden can be purchased at convenience stores or roadside stalls. Some convenience stores in China also sell it (skewered on bamboo sticks for easier sales), and it is very popular among young people and students