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Oden Preparation

Custo $20, economizar $15

Fonte: Recommended by CookPal

  • 1,000 Min
  • 4 Porções
  • $20

INGREDIENTES

  • Main Ingredients

    • 300g beef tendon
    • 🥚 3 eggs
    • 12cm daikon (360g)
    • 1 konjac (250g)
    • 2 chikuwa
    • 2 pieces atsuage (240g)
    • 4 pieces satsuma-age

  • Beef Tendon Boiling

    • 1 green onion (green part)
    • 3 slices ginger
    • 50cc sake

PASSOS

1

Boil beef tendon in water for 10 minutes, drain, rinse off excess fat, and cut into bite-sized pieces. Re-boil with water, green onion, ginger, and sake for 1 hour until tender. Drain and skewer pieces.

2

Cut daikon into 3cm slices, peel thickly, and make cross cuts. Boil with water and 1 tbsp rice for 30 minutes until tender. Rinse off residue.

3

Score konjac with a grid pattern, cut into triangles, rub with 1 tbsp salt, and let sit for 5 minutes. Boil for 2–3 minutes, then drain.

4

Boil eggs for 10–11 minutes, cool in water, and peel carefully.

5

Cut chikuwa diagonally and atsuage into triangles. Pour boiling water over atsuage and satsuma-age to remove excess oil.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 25g
    Proteína
  • 20g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Prepare ingredients a day in advance for better flavor absorption.Use fresh ginger and green onion for a cleaner taste.Skewering beef tendon makes it easier to serve and eat.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.