黑輪 Oden (Fish Cake Stew)

材料 Ingredients

白蘿蔔 Daikon radish 1-1/3 磅 lb (600g) 綜合炸甜不辣 Assorted fried fish cake 2 磅 lb (900g) 油豆腐 Fried tofu 4 塊 block 蒟蒻塊 Konnyaku (Konjac) cake 1/2 塊 block 魚丸 Fish ball 8 個 ea 水煮蛋 Hardboiled egg 2 個 each 柴魚湯頭 Bonito stock 2/3 杯 cup 醬油 Soy sauce 2 大匙 Tbs 味霖 Mirin 2 大匙 Tbs 清酒 Sake 1 大匙 Tbs 竹籤(可免) Bamboo skewer (optional) 一些 some

做法

1.	白蘿蔔削皮後切成大塊。燒開半鍋水。加入白蘿蔔用中小火煮20分鐘後撈出放在一旁。
2.	蒟蒻在滾水裡煮1分鐘。用冷水沖涼後切成小方塊。
3.	油豆腐在滾水裡燙1分鐘。用冷水沖洗後每塊對半切。
4.	將蒟蒻，魚丸和小顆甜不辣串在竹籤上，此步驟可以省略。
5.	將柴魚湯頭，醬油，味霖和清酒放進土鍋裡煮滾。續放白蘿蔔和油豆腐煮5分鐘。再加入剩餘材料擺好位置，用中小火煮10分鐘。

PROCEDURE

1.	Peel the daikon and cut it into chunks. Boil a half pot of water. Add the daikon and cook over medium-low heat for 20 minutes. Set the daikon aside.
2.	Blanch the konnyaku cake in boiling water for 1 minute. Rinse under cold water. Cut the konnyaku cake into small cubes.
3.	Blanch the fried tofu in boiling water for 1 minute. Rinse under cold water then cut each block in half.
4.	Skew the konnyaku cake, fish balls and small fish cake. This step is not necessary.
5.	Place the bonito stock, soy sauce, mirin and sake in a ceramic pot. Bring the mixture to a boil. Add daikon radish and fried tofu and cook for 5 minutes. Add and arrange the rest of the ingredients and cook for 10 minutes.

最後更新 (Last Update): 10/03/2020
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