Happy Friday✨✨One more day to weekend✨
Oden(Japanese Pot-au-feu/Yong Tau Foo kind of a stew) was so delicious by the evening, all ingredients soaked in dashi flavor very well🍢
It tastes so well with Asian mustard (Karashi) !
I had niku-miso (minced pork miso dip) as well- super super quick recipe to follow😇
Oden Tips Continued from yesterday💡
Oden is a super simple dish, with basics of Japanese cooking.
💡It’s always important, that Dashi broth should be served clear for finer simmered dish, like oden. i.e.- you should parboil the ingredients in separate pot & better not be cooked on strong heat / with lid on – to avoid ingredients such as daikon / potato falling apart while boiling (and broth will be cloudy).
💡Fish cakes should not be simmered for too long- as their texture becomes more fluffy and their chewiness will be gone.
💡On the other hand, veggies should be simmered for much longer- to let dashi flavor soak in. It’s when you remove the pot from heat, that flavors sink in. Better to take intervals
Super quick recipe for Niku-miso/肉味噌(pork miso sauce)🫕✨
- Stir fry minced pork, add mixed miso sauce (miso & sugar & ginger juice(& sake & mirin*optional)), until sauce thickens. Add sesame if you like.
- Decorate with Negi (Japanese leek). Yum!!!
🍢🍢🍢🍢🍢
以前、都内の素敵なお店で、おでんとワインを一緒に楽しむことを知りました🍢🍷✨
夜にはお出汁が染みて美味しいおでんになりました。
肉みそはもう少しソースっぽい感じにしたいと思っていたのに、うっかり食べ応えのあるそぼろのおかずになってしまいました。笑
まかないランチとして、肉みそ丼になる予定です🍚✨
少し気が早いですが、素敵な週末をお迎えください✨
献立：おでん、辛子（大切）、肉みそ、青菜炒め、栗の甘露煮、酢飯の混ぜご飯
