Chicken Western-style Oden - Recipe Video
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Cook time
40 minutes
Ingredients 2 servings
- Chicken thigh200 g
- Daikon radish200 g
- Water500 ml
- Boiled egg2
- Cherry tomato2
- Cabbage2 sheets
- Sliced cheese2 sheets
- Eryngii mushroom1
- Water500 ml
- (A)White wine1 tbsp
- (A)Granulated Japanese consomme soup stock1/2 tbsp
- (A)Salt and pepper mix1 three finger pinch
How to make
- Prepare. Peel the skin of daikon radish. Remove the stems of cherry tomatoes.
- 1. Round off the corners of daikon radish and make some cross-cut with a knife for about 1/3 of the thickness. Put it in a large heat-resistant bowl with water, cover it with plastic wrap, and heat it in a 600 W microwave for about 7 minutes until it softens.
- 2. Wrap the cabbage in plastic wrap and heat it in a 600 W microwave for about 30 seconds until it softens, then let it cool down.
- 3. Thinly slice eryngii mushroom.
- 4. Cut chicken thigh into bite-sized pieces.
- 5. Wrap cheese slices with Step 2, and fasten with a toothpick.
- 6. Heat water and add (A), Step 1, and Step 4 in a clay pot over medium heat. When it boils, remove the scum. Add boiled eggs, cherry tomatoes, Step 3, and Step 5, reduce the heat to low, simmer for about 15 minutes until chicken thigh is cooked through, stop the fire and it's ready.
Tips for cooking
Please adjust the amount of salt to your liking. If you cool it once and reheat it again, the taste is more absorbed, so you will enjoy it.