Hello, I am Jane. Today, I will show you a way to make meaty oden (fish cake hotpot) packed with homemade simmered beef tendon! recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Meaty Oden (Fish Cake Hotpot) Packed With Homemade Simmered Beef Tendon! Recipe
Meaty Oden (Fish Cake Hotpot) Packed With Homemade Simmered Beef Tendon! is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Meaty Oden (Fish Cake Hotpot) Packed With Homemade Simmered Beef Tendon! is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook meaty oden (fish cake hotpot) packed with homemade simmered beef tendon! using 14 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to make Meaty Oden (Fish Cake Hotpot) Packed With Homemade Simmered Beef Tendon!:
- Prepare 500 to 600 grams Beef tendon
- Prepare 1/2 Daikon radish
- Prepare 4 Eggs
- Take 1 Konnyaku
- Prepare 1 as much (to taste) Chikuwa and other oden ingredients
- Take 10 to 12 Bamboo skewers (for the been tendon…don’t forget these)
- Make ready For the oden soup (storebought is fine!)
- Prepare 1000 ml Water (or bonito dashi stock)
- Take 1 10cm long piece Kombu
- Prepare 80 ml
- Get 80 ml Soy sauce
- Make ready 1 tbsp Sugar
- Take 1 1/2 tbsp Bonito dashi stock granules (if using water rather than dashi)
- Make ready 1/2 to 1 teaspoon Salt
Instructions to make Meaty Oden (Fish Cake Hotpot) Packed With Homemade Simmered Beef Tendon!:
- Slice the daikon into the thickness you like, and parboil it. Boil the konnyaku also. Hard boil the eggs and peel.
- Cut the beef tendon into bite sized pieces using a knife or kitchen shears. Using the shears is easier.
- Bring plenty of water to a boil in a frying pan, and throw in the beef tendon. Bring to a boil over high heat.
- A lot of scum will rise to the surface, but just ignore it and simmer over medium heat for 7 to 8 minutes. If the scum bothers you, remove it.
- Bring the frying pan over to the sink, throw out the hot liquid, pour some lukewarm water over the meat and drain. Don’t burn yourself.
- When the water in the frying pan is lukewarm, wash the beef tendon by massag it. Change the water twice, and keep washing the meat until the water runs clear.
- When it’s washed, spread the meat out on paper towels and pat dry. The beef tendon becomes shiny and clean as shown in the photo.
- Skewer the beef tendon. And here you have meaty, hearty beef tendon pieces!
- I was able to make 10 beef tendon skewers. You can freeze them like this. If you prep a lot of beef tendon in one go it’s very convenient. You can take the skewers out and use the meat in curry and so on.
- Put the water and seasoning ingredients (bonito dashi stock granules, or storebought oden soup base) in a pan, add the konbu seaweed and simmer to make the dashi or soup base. You can use the konbu seaweed in the oden (re-added later and simmered until tender).
- When the soup is boiling, add the beef tendon, and simmer over low heat for 1 hour. Don’t let it boil too hard, or the dashi will become cloudy and not as tasty.
- Add the parboiled daikon radish, konnyaku, and eggs from step 1, and simmer for another hour or so.
- As you continue simmering, clear fat from the beef tendon will rise to the surface, so skim it off diligently. This makes the soup stock really delicious.
- After 2 hours of simmering, the beef tendon will become tender enough that a skewer goes through it easily. The soup stock will be deliciously flavored with the beef tendon too.
- I always let it rest overnight so that the daikon radish, eggs and meat become permeated with flavor. The next day the fat will have floated to the surface and hardened, so just scoop this out.
- Heat it up the next day, add more dashi stock and fish paste cakes (such as chikuwa and gobo-maki) of your choice, simmer some more and it’s done!
- The meaty beef tendon and the daikon radish which have soaked up the beef soup overnight are just sublime! Mustard and yuzu pepper go well with this.
- It’s still delicious if you don’t rest it overnight, but in that case make sure to remove any fat from the surface in step 13. The soup will become clean and delicious.
- Gobo-maki (fish paste sticks with burdock root) and chikuwa fish sticks go very well in this oden. Mochi-kinchaku (mochi rice cake in a fried tofu bag) is delicious too, as it soaks up the beef soup. My favorite is chikuwa.
So that is going to wrap this up with this exceptional dish meaty oden (fish cake hotpot) packed with homemade simmered beef tendon! recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
