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What You Need:
(To Serve: 6)
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3 takenoko (bamboo shoots), cut in half crosswise
2 pieces canned konnyaku (gelatinous root vegetable)
Vegetable oil
1 cake tofu (soybean curd), fresh, canned or instant, cut into 6 equal parts
4 cups niban dashi, or substitute 4 cups chicken broth, fresh or canned
1 teaspoon salt
1 tablespoon sugar
1 tablespoon Japanese all-purpose soy sauce
3 tablespoons Jake (rice wine)
MSG
5 pieces canned daikon usuajitsuke (lightly seasoned radish), drained
A 13-ounce can kohaku kamaboko (red and white fish cake), cut in half lengthwise and then into 1 inch-thick slices
6 medium-sized canned taro potatoes, or substitute 6 small new potatoes, peeled
6 canned quail eggs, or substitute 6 hard-cooked eggs
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Translate this recipe:
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| How To Cook: |
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1. In a 1-quart saucepan, bring 2 cups of water to a boil over high heat, drop in the bamboo shoots, and return to a boil. Then drain the bamboo shoots through a sieve and run cold water over them to cool them quickly.
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2. Bring another 2 cups of water to a boil over high heat, drop in the 2 pieces of konnyaku, return to a boil, and boil for 1 minute. Drain.
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3. Pour enough oil to rise 2 inches up the side of a deep-fat fryer or skillet. Heat until the oil registers 350° on a deep-fat thermometer, and fry the tofu for 3 to 4 minutes, or until they have turned a golden brown. Remove with a slotted spoon and drain on paper towels.
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4. Combine the dashi, salt, sugar, soy sauce, sake and a few sprinkles of MSG in a 2- to 3-quart saucepan, stir thoroughly, and bring to a boil over high heat. Add the konnyaku, bamboo shoots and daikon usuajitsuke.
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5. Reduce the heat to low and simmer uncovered for 1½ hours, making sure the ingredients are always covered with liquid and adding more dashi or stock if it cooks away. Add the taro or new potatoes, slices of fish cake, and the quail eggs or hard-cooked eggs, and simmer 15 minutes longer.
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6. Remove all the ingredients from their cooking liquid with chopsticks or tongs, and arrange them attractively in a skillet or casserole. Pour in 2 cups of the cooking liquid and set the skillet on an alcohol burner to keep the oden warm as you serve it.
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7. Another method of serving is to cut the cooked ingredients into ½-inchpieces, string them on small bamboo skewers, and serve as part of a buffet.
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