For a hot day snack! Born Rin -chilled oden

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The seaweed "Shiozura Irin", which can be enjoyed with soup, is also suitable for Japanese soup stock with kelp and bonito. With a texture that is not found in oden ingredients ◎

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Material (for 2 people):

  • Shiozura/Dry Mirin (before salt removal/before watering) 50g/7g
  •  Boiled egg
  •  Okra (with your favorite vegetables such as radish)
  •  Knot
  •  Konjac
  •  Ninja (Chikuwa, etc.)
  •  It's the best (easy to make. 180ml to use)
  • Kelp 5g
  • Hanakatsuo (thinning) 8g
  • 500ml of water
  • Salt 5g



How to:

  1. Rinse while changing water twice in a bowl, add new water for 8-10 minutesSalted drainagedo.
    In a rowDrainingLater, wipe the water with paper
  2. [Take a Japanese style]
    Put the lightly wiped kelp and water and put it on for 30 minutes for more than 30 minutes.One nightIf you can, please)
  3. A pot with 4Low heatTake out the kelp just before boiling, turn the flower bonito at once, turn off the heat, and wait for everything to get wet.
  4. againLow heatAfter returning to 1-2 minutes, tasted, lay the kitchen paper, and filter (if the tastes of bonito are weak, boil for about 1 minute).
  5. Press the flower bonito lightly with a tama and filter all.
    Put the amount of salt and okra (radish) in a dashi pan until it becomes moderately solid.Low heatBoil in
  6. Taste, check the salt and the hardness of the vegetables, and if it is not enough, season with salt.
    Turn off the heat and put the remaining ingredients, and cool slowly.
  7. When it cools down to your favorite temperature, serve it in a bowl.
    The 2 nurin, which is drained, is also served so that the soup stocks and accompanies beer and sake.

Here are the items used in the recipe

Dried Mirin Seaweed

SEA VEGETABLE COMPANY

Dried Mirin Seaweed

$9.00