How to Make Oden (Japanese Hotpot with Fish Surimi Recipe) | Takarabukuro (Treasure Bags) | Cooking with Dog

We are making delicious Oden with lots of ingredients; daikon radish, konjac, soft-boiled eggs, cabbage rolls, fish surimi products, and potato. We will also make Takarabukuro also known as treasure bags, in which ingredients are placed in aburaage, deep-fried tofu pouches.

How to make Oden
https://cookingwithdog.com/recipe/oden/

(2 people) Cook Time: 80 minutes
* Time for soaking kombu and bonito flakes is not included in cook time.

- Oden Ingredients -
4 cm Daikon Radish
1/2 Konjac
2 Eggs
1 Potato large-size
1 Cabbage Leaf
2 heads Spinach
1/2 Hanpen, boiled white fish surimi product
Nerimono, 2 types of fish surimi products

- Takarabukuro (Treasure Bags) 4 pieces -
2 pieces Aburaage, thin deep-fried tofu
1 Kirimochi
50 g Pork Slices
Enoki Mushrooms
Shimeji Mushrooms
Long Green Onions (Naganegi), white part, mushrooms+naganegi=50g

- Topping -
Karashi Mustard

- Broth -
1200ml Water (5 U.S. cup)
*10cm Dashi Kombu Seaweed (4 inch)
*20g Bonito Flakes thickly-shaved (2/3 oz)
3 tbsp Usukuchi Soy Sauce, usukuchi is both saltier and lighter in color than regular soy sauce
3 tbsp Mirin

*Kombu Kelp and Dried Bonito Flakes can be substituted for granulated instant dashi.

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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