{"id":260,"date":"2010-08-28T11:10:05","date_gmt":"2010-08-28T09:10:05","guid":{"rendered":"http:\/\/mabuhaycooking.wordpress.com\/?p=260"},"modified":"2010-08-28T11:10:05","modified_gmt":"2010-08-28T09:10:05","slug":"japanese-oden","status":"publish","type":"post","link":"https:\/\/mabuhaycooking.com\/index.php\/2010\/08\/28\/japanese-oden\/","title":{"rendered":"Japanese Oden"},"content":{"rendered":"<p>Ingredients<\/p>\n<p>    * 1 thick piece of fried bean curd<br \/>\n    * 2 fried fish cakes(satsuma-age)<br \/>\n    * 2 white fish cakes(hanpen)<br \/>\n    * 2 chikuwa (fish paste roll)<br \/>\n    * 1 konnnyaku<br \/>\n    * 4 sardine dumplings(tsumire)<br \/>\n    * 4 boiled eggs<br \/>\n    * 1\/4 Japanese radish<br \/>\n    * 20cm kombu kelp<br \/>\n    * ***2 tbsp mirin<br \/>\n    * 1 tbsp each of soysauce and salt<\/p>\n<p>Directions<br \/>\n(1)Wipe kombu and immerse in lukewarm water.<br \/>\n(2)Cut fried bean curd into four pieces.<br \/>\nHalve sastuma-age, hanpen, and chikuwa and pour hot water over all of them.<br \/>\n(3)Cut radish in rounds 2cm thick.<br \/>\nQuarter konnyaku and boil.<br \/>\n(4)Add *** and ingredients in (2), (3),sardine dumplings, and boiled eggs to kelp stock.<\/p>\n<p>[youtube=http:\/\/www.youtube.com\/watch?v=KTLhU2rI130]<\/p>\n<div class=\"jbkxn69d51fdb964aa\" ><script type='text\/javascript'>\nvar amzn_wdgt={widget:'Carousel'};\namzn_wdgt.tag='mabuhaycooking-21';\namzn_wdgt.widgetType='Bestsellers';\namzn_wdgt.searchIndex='cuisine';\namzn_wdgt.browseNode='51550011';\namzn_wdgt.title='Nouveaut\u00e9s';\namzn_wdgt.width='600';\namzn_wdgt.height='200';\namzn_wdgt.marketPlace='FR';\n<\/script>\n<script type='text\/javascript' src='http:\/\/wms-eu.amazon-adsystem.com\/20070822\/FR\/js\/swfobject_1_5.js'>\n<\/script><\/div><style type=\"text\/css\">\r\n@media screen and (min-width: 1201px) {\r\n.jbkxn69d51fdb964aa {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 993px) and (max-width: 1200px) {\r\n.jbkxn69d51fdb964aa {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 769px) and (max-width: 992px) {\r\n.jbkxn69d51fdb964aa {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 768px) and (max-width: 768px) {\r\n.jbkxn69d51fdb964aa {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (max-width: 767px) {\r\n.jbkxn69d51fdb964aa {\r\ndisplay: block;\r\n}\r\n}\r\n<\/style>\r\n","protected":false},"excerpt":{"rendered":"<p>Ingredients * 1 thick piece of fried bean curd * 2 fried fish cakes(satsuma-age) * 2 white fish cakes(hanpen) * 2 chikuwa (fish paste roll) * 1 konnnyaku * 4 sardine dumplings(tsumire) * 4 boiled eggs * 1\/4 Japanese radish * 20cm kombu kelp * ***2 tbsp mirin * 1 tbsp each of soysauce and &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/mabuhaycooking.com\/index.php\/2010\/08\/28\/japanese-oden\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> \u00ab\u00a0Japanese Oden\u00a0\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[16,22],"tags":[73,90,98,140],"class_list":["post-260","post","type-post","status-publish","format-standard","hentry","category-fish-sea-food","category-japan","tag-cooking","tag-food","tag-japan","tag-sea-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Japanese Oden - Mabuhaycooking.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mabuhaycooking.com\/index.php\/2010\/08\/28\/japanese-oden\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Japanese Oden - Mabuhaycooking.com\" \/>\n<meta property=\"og:description\" content=\"Ingredients * 1 thick piece of fried bean curd * 2 fried fish cakes(satsuma-age) * 2 white fish cakes(hanpen) * 2 chikuwa (fish paste roll) * 1 konnnyaku * 4 sardine dumplings(tsumire) * 4 boiled eggs * 1\/4 Japanese radish * 20cm kombu kelp * ***2 tbsp mirin * 1 tbsp each of soysauce and &hellip; 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