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Beef Tendon Oden

Costo $15, ahorrar $10

Fuente: Recommended by CookPal

  • 120 Min
  • 4 Porciones
  • $15

INGREDIENTES

  • Meat

    • 🍖 200g beef tendon

  • Egg

    • 🥚 2 boiled eggs

  • Seafood

    • 2 grilled chikuwa

  • Dairy

    • 2 mochi pouches

  • Vegetables

    • 10 pieces of konjac
    • 🥬 300g daikon radish

  • Liquid

    • 💧 800cc water

  • Seasoning

    • 1.5 tbsp sake
    • 1.5 tbsp mirin
    • 🧂 1/2 tsp salt
    • 1.5 tbsp soy sauce

PASOS

1

Cut the beef tendon into bite-sized pieces.

2

Boil the beef tendon in water until the color changes, drain, and rinse under running water. Return to the pot, add water, and simmer on low heat for 1 hour until tender.

3

Cut the daikon radish in half and score one side with a cross. Slice the chikuwa diagonally into halves.

4

Microwave the konjac in water for 4 minutes at 600W, drain, and cool. Skewer 5 pieces onto each stick.

5

Microwave the daikon in water for 10 minutes at 600W, drain.

6

Add the seasonings to the pot, bring to a boil, then add konjac, daikon, chikuwa, and boiled eggs. Simmer on low heat for 20 minutes.

7

Add the mochi pouches and simmer for an additional 10 minutes.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 20g
    Proteína
  • 15g
    Carbohidratos
  • 8g
    Grasas

💡 Consejos

Oden tastes better when reheated, so prepare it in advance for deeper flavors.Store leftovers in the fridge for up to 3 days.Customize the ingredients based on your preferences, such as adding fish cakes or tofu.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.