Jun, your attention to detail and prep is amazing - if everyone followed your example there would be many more people who would LIKE to cook! Mise en place is my way in the kitchen, too! This Oden looks amazing, and I would try a bite of each item happily! My mother was French-Canadian and often served 'boiled dinner' in Winter that included broth made from boiling a ham, then adding potatoes, carrots, rutabaga [I'd bet your dikon has a similar flavor] small whole onions, and wedges of cabbage - each added to the broth according to their cooking time. Slices of the ham were added to the end. Sounds like a similar meal? And for a family of ELEVEN it was a feast! =]
This (mostly) looks delicious! Konjac makes me sick, that'd be easy to replace though. I'm not a fan of fried food, so wondering how I could make my own Oden kit?
This looks so good! I think ill try to make it this winter c:
Jun, your attention to detail and prep is amazing - if everyone followed your example there would be many more people who would LIKE to cook! Mise en place is my way in the kitchen, too! This Oden looks amazing, and I would try a bite of each item happily!
My mother was French-Canadian and often served 'boiled dinner' in Winter that included broth made from boiling a ham, then adding potatoes, carrots, rutabaga [I'd bet your dikon has a similar flavor] small whole onions, and wedges of cabbage - each added to the broth according to their cooking time. Slices of the ham were added to the end. Sounds like a similar meal? And for a family of ELEVEN it was a feast! =]
This (mostly) looks delicious! Konjac makes me sick, that'd be easy to replace though. I'm not a fan of fried food, so wondering how I could make my own Oden kit?
Ngl , I think I would be quite afraid to approach this first time. So many things look so unfamiliar. Sure it’s great tho