Miso oden with tendon stewed tendon

Miso oden with tendon stewed tendon

Oden (Japanese stew) with miso is one of the best ways to take advantage of beef tendon for cooking. Oden is usually made with several other ingredients, but the people of the Kansai region love beef tendon so much that it is enough for a meal for them. “Oden with Miso and Beef Tendon” Today I’ll prepare “Oden with Miso and Beef Tendon” according to the recipe on page 70 of the book “67 recipes with beef tendon” The recipe does not specify it, but I have prepared some konjac here. I ran it through hot water, sliced ​​it, and skewered the slices on skewers. Now I’m boiling some radish. Once it gets soft, I’ll add miso to eat it. I’ll cut the beef tendon and skewer it. (I had boiled the beef tendon for 3 hours yesterday) I’ll cut it into bite-size pieces. I’ll skewer the beef tendon. I’ll put white miso in the pot. It’s possible to get white miso in Paraguay, but the one I got has the color of mixed miso. While the recipe calls for using white miso, my dad used to mix in a little red miso as well when preparing, so that’s fine. I’ll add the cooking broth of the beef tendon. I’ll light the stove. I’ll add mirin, sugar, and mix. My father, the culinary researcher, mostly presented his recipes with white miso, but the truth is that as a Kansai person, he liked red miso better. I also like red miso more than white. I’ll change the pot, to a lower one. I’ll add miso to the skewers. As they are not completely covered, I’ll pour a little miso on top with the ladle. The beef tendon is already soft enough. I’ll serve the skewers on a plate. Here we have our oden with miso. I’ll also pour some miso on the daikon and konjac. They look delicious, don’t they? I’ll crush some sansho pepper and sprinkle it over the skewers. They’ll be delicious. Bon Appetite! See you in the next video!

Miso oden with beef tendon is Kansai’s soul food.
I will present you the recipe from the book “67 types of meat and tendon dishes” published in 1965.

The amount of miso sauce for the recipe was quite large, so I added konjac and radish.
Please add your favorite ingredients.

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