Wednesday, December 22, 2010
Oden is a Japanese cuisine of various ingredients a boiled in the broth (dashi), a among others made from katsuobushi, kombu, and soy sauce. The materials included can vary, and are not limited to the radish (daikon), konnyaku, boiled eggs, and chikuwa. (taken from wikipedia)Oden was the most delicious winter time, and always served hot hot. For this process takes quite a long time, 2 hours (because they have low heat). Allowed without a stick pin, or with a skewer stick.
* Category: Soups & Stews
* Style: Japanese
* servings: 3-4 persons
* Ingredients
A. SOUP:
* Half a pot of water (NOT CLOSED)
* Dashi (fish powder) to taste (if its powder = 2-3 small packs)
* Pieces of chicken meat (small pieces)
B. Vegetable stew Ingredients:
* daikon, peeled and cut into round, pointed side removed
*Konnyaku, cut in triangles and sliced a bit so pervasive
Potato, peeled
C. Ingredient NERIMONO stew (fishcake), it's up to the kinds and amounts:
* Chikuwa taste
Hanpen to taste
* Ikaten to taste -> (long a distinguished exterior pieces fishcake squid)
* Mochifukuro to taste (mochi-wrapped and then wrapped in a rich curd pouch) in the form of a ball, or other fishcake
* fried tofu or meatballs can also
D. Boiled eggs
Directions:
1. Boil half a pan of water (not closed), after boiling reduce heat and enter the Dashi. REMEMBER, the API MUST REALLY SMALL, water should be REALLY CALM (THERE IS NO BUBBLE-BUBBLE, the water must CALM
2. Insert pieces of daikon, Konnyaku, Potato
3. Enter Nerimono (fishcake variety) and potatoes.
4. Enter the hard-boiled eggs
5. Nerimono included later because nerimono actually already cooked (fried), and to avoid many distinguished oil mixed into the sauce. Therefore, the fire must be really small so that juices soak into the materials membumbungkan well without oil or destroying the material.
6. After the ingredients seem fluffy (about 2 hour process), it can be served.
Oden is a day to be heated at least 2x (so as not to damage)!
must have all its not all that know what it is onigiri right? Well if that have not yet willing to give ane tau tau nih what is a onigiri again. Onigiri is Japanese name for food in the form of compacted rice while still warm so that is triangular, round, or like the sack of rice. Also known by another name Omusubi, a term reportedly first used among women in the palace of the emperor to call Onigiri. Onigiri eaten by hand, do not use chopsticks.
In another place, Onigiri can be found in Japanese food section of leading supermarkets and in restaurants that provide Japanese food.
In another place, Onigiri can be found in Japanese food section of leading supermarkets and in restaurants that provide Japanese food.
■ place the half cooked rice on a plate then press
■ insert the fill the middle
■ fill again with the rice on top
■ close and press mold
■ wrap with nori side, then spread the denbu, sesame and anchovy topping back and forth at the top and bottom.
The rice a used to make Onigiri rice should have a high starch content such as rice Japonica type of rice that is eaten while in the countries of Southeast Asia is the Indica type rice. The rice is cooked from Japonica rice easily attached to each other so easily formed into Onigiri.
Before making Onigiri, both hands should be moistened with boiled water for the rice does not stick in hand. Onigiri is formed by the palms which were given salt, whereas salt stuck to the surface of the flattened palms spread by movements such as hand washing.
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