Nagoya-style Miso Oden [Quick & Easy]
Nagoya-style Miso Oden [Quick & Easy]

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, nagoya-style miso oden [quick & easy]. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Nagoya-style Miso Oden [Quick & Easy] is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Nagoya-style Miso Oden [Quick & Easy] is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have nagoya-style miso oden [quick & easy] using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Nagoya-style Miso Oden [Quick & Easy]:
  1. Make ready 1/2 Daikon radish
  2. Prepare 4 Eggs
  3. Take 2 Chikuwa
  4. Prepare 1 Konnyaku
  5. Get Oden soup:
  6. Take 1 piece Kombu for dashi stock
  7. Prepare 600 ml Water
  8. Get 60 grams Red miso
  9. Make ready 30 grams Soft brown sugar
  10. Get 30 grams Mirin
Steps to make Nagoya-style Miso Oden [Quick & Easy]:
  1. Make dashi stock in a large pot with water and kombu. *I used a dashi packet, but you can use dashi granules.
  2. Slice the daikon radish and parboil until you can easily poke with a toothpick. Use the water used to wash rice grains if it's available. It'll make the daikon nice and tender.
  3. Boil the eggs and peel the shells. Cut the chikuwa in half and pour hot water over to remove the excess oil. Cut the konnyaku and blanch quickly.
  4. Put the red miso, soft brown sugar, and mirin in a bowl together. Add the dashi stock from Step 1 little by little to mix.
  5. Add Step 4 into the pot from Step 1 and mix well. Add Steps 2 & 3 into the same pot and simmer over a low heat for about 30 minutes. Once the ingredients have absorbed the flavor of the soup, it is done.
  6. [Note] Break up the soup flavored eggs and put on top of rice. Pour over plenty of soup and this is called 'Red Chazuke'. The famous actor Shintaro Katsu used to love this.
  7. [With the left over soup] Cook minced chicken, Japanese leek and ginger with this soup to make 'Miso-flavored soboro.' Garnish over udon noodles or rice.

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