Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, miso simmered oden - popular for school lunches. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Miso Simmered Oden - Popular For School Lunches is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Miso Simmered Oden - Popular For School Lunches is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook miso simmered oden - popular for school lunches using 20 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Miso Simmered Oden - Popular For School Lunches:

1. Take Main ingredients:
2. Make ready 200 grams Roughly chopped beef
3. Get 1/3 ● Daikon radish
4. Prepare 1 ● Carrot
5. Take 3 medium ● Potatoes (baking potatoes preferred)
6. Make ready 1 block Grilled tofu
7. Prepare 1 pack Chikuwa
8. Prepare 1 Kamaboko
9. Take 3 packs ○ Assorted fried fish cakes for oden
10. Prepare 1 pack ○ Fried fish cake with burdock root
11. Take 1 ○ Konnyaku
12. Take 10 cml square, approximately Kombu for dashi stock
13. Take 1 pack Boiled quail eggs
14. Take The simmering dashi stock:
15. Prepare 400 to 600 ml Water
16. Take 2 tsp Dashi stock granules (unsalted)
17. Take 2 tbsp Soy sauce
18. Get 2 tbsp each Sake, mirin (use sake and hon-mirin)
19. Prepare 2 tbsp Soft light brown sugar
20. Make ready 2 to 3 tablespoons Miso

Instructions to make Miso Simmered Oden - Popular For School Lunches:

1. These are the ingredients I used. You can use any combination of oden ingredients. Be sure to include quail eggs, potatoes and konnyaku!
2. Cut up the kombu into 1 cm strips with kitchen scissors. Put the water, dashi stock granules and kombu in a pan.
3. Peel the daikon radish and carrot and cut into large bite sized pieces. Peel the potatoes and cut into large chunks.
4. Tear the konnyaku with your fingers into bite sized pieces, and parboil. Cut the grilled tofu into 15 to 16 pieces. Cut the beef up so that it’s easy to separate.
5. Cut up the rest of the main (solid) ingredients into bite-sized pieces. Pour boiling water over the ○ ingredients to remove excess oil from the surfaces.
6. Put all of the flavoring ingredients except for the miso into the pan from Step 2, and add the cut up vegetables from Step 3. Add the tofu, konnyaku, quail eggs and the fish cakes on top of the vegetables in the pot.
7. Bring to a boil, then scatter the beef. Lower the heat and simmer over low for 10 to 15 minutes.
8. Stir up the contents of the pan from the bottom with a spatula or large spoon. Dissolve in the miso. Adjust the amount depending on how salty it is.
9. Taste again, simmer for a little while and it’s done. It tastes the best when the potatoes are falling apart and the simmering liquid has reduced quite a bit!
10. Apparently, the students spoon this over rice to eat it (although that’s bad manners). But it’s delicious that way!
11. It’s even better the next day, as is regular oden. So make plenty of it to plan for leftovers, using your favorite ingredients.
12. Ready to serve and ENJOY!

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