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Our family's oden is filled with lots of ingredients, like this.
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2
Round the edges of the daikon radish and score it crosswise.
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3
Peel the potato skins and soak in water.
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Pour boiling water over the atsuage to drain excess oil.
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5
Score the konnyaku like this.
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6
Cut it however you would like and parboil.
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Boil the eggs.
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Skewer the octopus and sausages.
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Cut the chikuwa in half.
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In a large pot, add the water, sake, and the chicken.
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Turn on the heat.
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When it comes to a boil, remove the scum.
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Add the ingredients for the broth.
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I made the broth to be about 60% of the pot.
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Add all of the ingredients except the ones marked.
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It's filled to the brim.
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If the broth seems like it's going to overflow, transfer to a separate bowl.
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18
This time, I made about 15 ladles full.
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You can use it later.
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Cover lightly with aluminum foil as a lid and simmer for about 40 minutes.
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There are a lot of ingredients, so make sure the broth doesn't overflow and pay attention to the heat.
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While it's simmering, put the potatoes in a small plastic bag and microwave for about 5 minutes.
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Leave in the bag.
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When 40 minutes has passed, add the potatoes, sausage and leftover broth.
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Boil for another 30 minutes.
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Cover the potatoes with the hiraten.
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Turn off the heat and let the flavors penetrate.
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In our house, I make it in the morning and we eat it for dinner.
