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Pressure Cooker Oden

Costo $15, salva $10

Fonte: Recommended by CookPal

  • 50 Min
  • 4 Porzioni
  • $15

INGREDIENTI

  • Main Ingredients

    • 🥚 4 boiled eggs
    • 🥔 2 potatoes (300g)
    • 300g daikon radish
    • 1 konjac block (200g)
    • 2 grilled chikuwa sticks
    • 4 pieces of fish cake
    • 4 tied kombu pieces
    • 1 tsp mustard

  • Broth

    • 2 tbsp sake
    • 2 tbsp mirin
    • 🧂 1/3 tsp salt
    • 1.5 tbsp light soy sauce
    • 1 tsp dashi powder
    • 💧 1000cc water

PASSI

1

Cut the potatoes in half and soak in water. Peel and cut the daikon radish into 8 pieces, making cross cuts on one side. Soak tied kombu in water.

2

Score the konjac block in a lattice pattern, cut into triangles, and rub with 1/2 tsp salt. Let sit for 5 minutes.

3

Cut chikuwa diagonally into halves. Pour hot water over fish cakes to remove excess oil.

4

Boil daikon in water for 5 minutes, then remove. Boil konjac for 3 minutes and drain.

5

Place potatoes, daikon, konjac, kombu, and broth ingredients into a pressure cooker. Cook on medium heat until pressure builds, then reduce to low and cook for 5 minutes. Let pressure release naturally.

6

Add boiled eggs, chikuwa, and fish cakes to the pot. Simmer on low heat for 5 minutes.

7

Serve in bowls and garnish with mustard as desired.

NUTRIENTI

Per 1 porzione

🔥

180

Calorie

  • 10g
    Proteine
  • 20g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

Pre-boil ingredients like daikon and konjac to enhance flavor absorption.Add fish cakes and chikuwa after pressure cooking to prevent texture changes.Natural pressure release ensures even cooking and prevents overcooking.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.