Savory and Tangy Chinese-style Oden - Recipe Video

How to make

1. Prepare. Peel daikon radish and set aside.
2. 1. Cut daikon radish into a 0.8-inch wide cut into round slices, make a cross-cut, put it in heat-resistant bowl, wrap it, and heat it in a 600 W microwave for about 5 minutes until it softens.
3. 2. Put konjac in a bowl, sprinkle salt on it, rub it well, boil water in a pot, boil it for about 2 minutes, and drain it. When it cools down, make a grid cut and cut it into triangles.
4. 3. Cut deep-fried thick tofu (atsuage) in half so that it becomes a triangle, put it in a bowl with deep-fried fish paste (surimi), pour over boiling water, and drain.
5. 4. Cut grilled fish cake (yaki-chikuwa) into half-length pieces, and slice diagonally in half.
6. 5. Add water for dashi soup and chicken wings to a pot and turn the heat to medium. Remove any scum that comes out, and add (A) when it boils. When chicken wings are cooked, add Step 1, Step 2, Step 3, Step 4, and boiled eggs. Cover with a lid, reduce the heat to low, and simmer for about 20 minutes.
7. 6. Once the flavors have been absorbed, remove from heat, sprinkle with Sichuan pepper, and it's ready to serve.