Multi Cooker

Oden

Ingredients

Daikon radish (2cm thick rounds)

4 pieces

Potato (small)

4(300g)

Konjac

1 block

Boiled egg

Maruten (Fried fish cake)

4 pieces

Chikuwa (Tube-shaped fish cake)

Light-colored soy sauce (Usukuchi Shoyu)

3 tbsp

Mirin (Sweet rice wine)

3 tbsp

Sake (Cooking sake)

3 tbsp

Salt

1/2 tsp

Dashi stock

900 mL

Prepared mustard

to taste

Peel the daikon radish and make a cross-shaped incision on the underside. Peel the potatoes.

Rub the konjac with salt and cut into triangles. Cut the chikuwa fish cakes diagonally in half.

Combine the oden broth in the inner pot, add all ingredients, place it in the main unit, and close the lid.

Select “Manual: Slow,High”, set the cooking time to 4 hours, and press “START/SET”.

Once done, serve in bowls and add ground mustard to taste.

You can make half the amount.

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