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Salt Taste Oden with Chicken Meatballs - Recipe Video

A simple and easy to understand recipe video shows how to make Salt Taste Oden with Chicken Meatballs.
Introducing the recipe of salt taste oden with chicken meatballs. Dashi (broth) from chicken meatballs and fish cake and dashi from dried foods such as dried bonito flakes go well with a light salt taste. It takes time and effort, but it tastes like a restaurant food. You should definitely give it a try!
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Cook time

100 minutes

Ingredients
2 servings

  • Daikon radish
    300 g
  • Water
    as needed
  • Grilled fish cake (Yaki-chikuwa)
    1
  • Asparagus
    1
  • Konjac (Konnyaku)
    1 sheets
  • Deep-fried ball of fish paste (Satsuma-age)
    2 sheets
  • Boiled egg
    2
  • Tied kelp (Musubi kombu)
    2
  • Chicken Meatballs
  • Ground chicken
    200 g
  • Egg whites
    1
  • Grated ginger
    1 tsp
  • Salt
    1/2 tsp
  • Broth
  • Water
    1000 ml
  • Kelp (Kombu)
    5 g
  • bonito flakes
    10 g
  • Dried shiitake mushrooms
    5 g
  • (A)Cooking sake
    50 ml
  • (A)Salt
    1.5 tsp

How to make

  1. Prepare. Peel the skin of daikon radish and set aside. Peel the hard part of asparagus's skin with a peeler and set aside.
  2. 1. Cut daikon radish into a 1-inch wide cut into round slices and make a cross cut.
  3. 2. Cut asparagus into the same length as grilled fish cake (yaki-chikuwa), insert asparagus into the hole of yaki-chikuwa, and cut it into half. Make some slits of 0.2-inch wide grids on konjac and cut them into 2 equal pieces diagonally.
  4. 3. Add water and Step 1 into a pot and boil over medium heat for 20 minutes until we can poke with a bamboo skewer, then drain.
  5. 4. Put the chicken meatball ingredients in a bowl and mix well until sticky.
  6. 5. Make broth. Add water and kelp (kombu) in a pot, heat over medium heat for 30 minutes, and take out kombu when small bubbles start to float.
  7. 6. While on medium heat, remove the bonito flakes from the heat, leave for 2 minutes, and strain with a strainer covered with a paper towel.
  8. 7. Place Step 6, dried shiitake mushrooms, and (A) in a clay pot over medium heat. When it starts to boil, scoop out Step 4 with a spoon and drop it to the pot, simmer for about 3 minutes until the chicken is cooked.
  9. 8. Add Step 2, Step 3, boiled eggs, deep-fried ball of fish paste (satsuma-age), and tied kelp (musubi kombu), cover with a lid, and simmer over low heat for about 20 minutes without boiling.
  10. 9. When the taste is absorbed, it is ready.

Tips for cooking

Please adjust the amount of salt to your liking. Please adjust the ingredients as you like. Please dip it in mustard, yuzu citrus pepper, or something similar if you like. Try not to boil it after adding the ingredients in Step 9, so that you will get a clear broth.

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