関西風おでんのだしの作り方【プロのフードコーディネーターのレシピ動画】

kombu

🥗Healthier: dried seaweed

💰Cheaper: nori

Dried seaweed can provide similar umami flavor.

bonito flakes

🥗Healthier: smoked salmon flakes

💰Cheaper: canned tuna

Canned tuna can substitute for a fish flavor.

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar + water

Sugar and water can mimic sweetness.

sake

🥗Healthier: cooking wine

💰Cheaper: white grape juice

White grape juice can add sweetness without alcohol.

Cut the daikon.

Cut the konnyaku with hidden cuts.

Cut the atsuage and chikuwa.

Skewer the octopus.

Skewer the fried balls.

Boil water in a pot and remove the bitterness from the konnyaku.

In another pot, boil water and blanch the daikon.

Add water and kombu to a pot and let it sit for about 30 minutes.

Heat on medium until just before boiling, then remove the kombu.

Turn off the heat and add katsuobushi.

Turn the heat back on and bring to a boil again over medium heat.

Place a strainer over a bowl and cover it with a wet cheesecloth.

Strain the dashi broth.

Pour the dashi broth into a donabe (earthen pot).

Add seasonings.

Add the ingredients.

Simmer on low heat for 15 minutes.

Add the remaining ingredients.

Simmer on low heat for another 15 minutes.

Complete.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens