{"id":34339,"date":"2014-12-07T19:03:05","date_gmt":"2014-12-08T00:03:05","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=34339"},"modified":"2014-12-12T15:02:38","modified_gmt":"2014-12-12T20:02:38","slug":"miso-oden%e5%91%b3%e5%99%8c%e3%81%8a%e3%81%a7%e3%82%93","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=34339&lang=en","title":{"rendered":"Miso Oden
\u5473\u564c\u304a\u3067\u3093"},"content":{"rendered":"

\"172\"<\/a><\/p>\n

Miso Oden<\/strong><\/p>\n

Oden is one of popular Japanese hot pot dishes.<\/p>\n

<\/p>\n

Daikon radish, konnyaku, boiled eggs, and various types of fish cakes are usually cooked in a light broth for hours and served with Japanese mustard.<\/p>\n

This miso oden is a regional version of oden popular in the area where I grew up.<\/p>\n

In this miso oden dark miso is generously added to the broth, and it creates unique depth and richness in the flavor.<\/p>\n

When you make oden, any types of oden, \u00a0you have to be patient. You don’t want to serve it the day you prepare it.<\/p>\n

You have to wait at least overnight to make sure the flavors are absorbed in all the things you cook in the broth.<\/p>\n

I couldn’t wait to try it the next day. And when I finally did, I was glad I made it. The power of food is amazing. The first bite quickly took me back home…<\/p>\n

We still have some leftover and I’m looking forward to savoring it throughout the week. Oden is one of those dishes that tastes better when it’s reheated repeatedly.<\/p>\n

Miso Oden<\/strong><\/p>\n

dark miso soup
\n– 1000cc water
\n– 2 large dried konbu sheets
\n– 250g aka (dark) miso (or haccho miso)
\n– 100g mirin
\n– 140g sugar
\n– 2 tablespoons hondashi (Japanese fish stock base)
\n1 package konnyaku (cooked in boiling water for a few minutes first), cut into bite sized pieces
\n1\/2 daikon radish, cut into bite sized pieces
\n4 boiled eggs
\nfish cakes<\/p>\n

1. Make dark miso soup. Put water and konbu sheets in a large pot and boil. Right before the water completely boils, remove the konbu sheets. Add all the other ingredients.
\n2. Add konnyaku, daikon, eggs, and fish cakes. Cook over medium-low heat for about one hour or daikon is cooked through.
\n3. Let it cool. Let it rest in fridge overnight; it tastes so much better the next day.
\n4. Reheat before serving.<\/p><\/div>\n

\u5473\u564c\u304a\u3067\u3093<\/strong><\/p>\n

\u3053\u3053\u6700\u8fd1\u304a\u3067\u3093\u304c\u98df\u3079\u305f\u3044\u306a\u3042\u3001\u3068\u601d\u3063\u3066\u3044\u307e\u3057\u305f\u3002<\/p>\n

\u3067\u3001\u65e5\u672c\u98df\u6599\u54c1\u5e97\u3067\u3001\u304a\u3067\u3093\u30bb\u30c3\u30c8\u3092\u30b2\u30c3\u30c8\u3002\u4f55\u3067\u3082\u7d50\u69cb\u305d\u308d\u3063\u3066\u308b\u3093\u3067\u3059\u3002\u51b7\u51cd\u3082\u306e\u3092\u898b\u3064\u3051\u307e\u3057\u305f\u3002<\/p>\n

\u3061\u304f\u308f\u3084\u3089\u306f\u3093\u307a\u3093\u3084\u3089\u304c\u5165\u3063\u305f\u30bb\u30c3\u30c8\u3002<\/p>\n

\u304a\u3067\u3093\u51fa\u6c41\u306e\u3082\u3068\u3082\u5165\u3063\u3066\u3044\u3066\u3001\u697d\u30c1\u30f3\u697d\u30c1\u30f3\u3001\u3068\u601d\u3063\u3066\u3044\u305f\u306e\u3067\u3059\u304c\u3001<\/p>\n

\u3044\u3056\u4f5c\u308a\u59cb\u3081\u305f\u3089\u3001\u304a\u3067\u3093\u51fa\u6c41\u3082\u81ea\u5206\u3067\u4f5c\u308a\u305f\u304f\u306a\u3063\u3066\u3002<\/p>\n

\u3067\u3001\u4f5c\u308a\u59cb\u3081\u305f\u3089\u3001\u305d\u3046\u3060\u3001\u5473\u564c\u304a\u3067\u3093\u306b\u3057\u3088\u3046\uff01\u3068\u3002<\/p>\n

\u3061\u3083\u3093\u3068\u4e00\u6669\u5bdd\u304b\u305b\u3066\u3001\u6b21\u306e\u65e5\u306b\u308f\u304f\u308f\u304f\u8a66\u98df\u3002<\/p>\n

\u6b8b\u3063\u3066\u3044\u305f\u8cb4\u91cd\u306a\u516b\u4e01\u5473\u564c\u3092\u5168\u90e8\u305f\u3063\u3077\u308a\u8d05\u6ca2\u306b\u4f7f\u3063\u3066\u4f5c\u3063\u305f\u306e\u3067\u3001\u3053\u3063\u3066\u308a\u5473\u564c\u3042\u3058\u304c\u672c\u5f53\u306b\u7f8e\u5473\u3057\u3044\u3002<\/p>\n

\u3057\uff5e\u3063\u304b\u308a\u5473\u564c\u3042\u3058\u304c\u5177\u306b\u3057\u307f\u3066\u307e\u3057\u305f\u3002<\/p>\n

\u3060\u3063\u3066\u5927\u6839\u306a\u3093\u3066\u98f4\u8272\u3067\u3057\u305f\u3082\u3093\u306d\u3002<\/p>\n

\u5927\u597d\u304d\u306a\u304a\u3067\u3093\u306e\u5177\u3001\u5927\u6839\u3001\u5375\u3001\u3053\u3093\u306b\u3083\u304f\u3082\u3082\u3061\u308d\u3093\u6295\u5165\u3002<\/p>\n

\u3053\u3093\u306b\u3083\u304f\u306f\u5fd8\u308c\u3066\u3044\u3066\u3001\u304a\u5e97\u3092\u4e00\u5ea6\u51fa\u305f\u5f8c\u306b\u601d\u3044\u51fa\u3057\u3001\u3082\u3046\u4e00\u5ea6\u623b\u3063\u3066\u8cb7\u3044\u307e\u3057\u305f\u3002<\/p>\n

\u5473\u564c\u304a\u3067\u3093\u3001\u6fc3\u3044\u5473\u304c\u597d\u304d\u306a\u30c6\u30ea\u30fc\u306b\u3082\u5927\u5927\u597d\u8a55\u3067\u3057\u305f\u3002<\/p>\n

\u591a\u5206\u666e\u901a\u306e\u304a\u3067\u3093\u3088\u308a\u3082\u5f7c\u597d\u304d\u306a\u5473\u306a\u3093\u3058\u3083\u306a\u3044\u304b\u306a\u3001\u3068\u601d\u3044\u307e\u3059\u3002<\/p>\n

\"174\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Miso Oden Oden is one of popular Japanese hot pot dishes.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,9,12],"tags":[],"class_list":["post-34339","post","type-post","status-publish","format-standard","hentry","category-root-vegetable","category-seafood","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34339","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34339"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34339\/revisions"}],"predecessor-version":[{"id":34383,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34339\/revisions\/34383"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}