Oden with Summer Vegetables
Tastes great hot or cold!
Other ingredients such as asparagus or broccoli can also be added.
Ingredients
Cooking Instructions
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1
Make soup stock using kelp and dried bonito flakes. (or Dashi no Moto)
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2
Remove the heads from the tomatoes and peel them with hot water. Peel the eggplant. (You can leave some of the skin on)
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3
Cut the eggplant in half vertically and soak in water. Cut the corn in half.
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4
Sprinkle salt (proper quantity) on okra, rub it in, and then rinse it. Cut the hanpen into 4 equal triangles.
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5
Put oil on a pan and lightly grill the eggplant.
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6
Bring the broth and salt to a boil in a pot, add the corn, and cook for about 10 minutes. Then add the eggplant, tomato, and hanpen. When the water comes to a boil again, reduce the heat to low and cook for another 4-5 minutes, then add okra and cook for another 3 minutes.
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