Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, nagoya-style miso oden [quick & easy]. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Nagoya-style Miso Oden [Quick & Easy] is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Nagoya-style Miso Oden [Quick & Easy] is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook nagoya-style miso oden [quick & easy] using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Nagoya-style Miso Oden [Quick & Easy]:

1. Get Daikon radish
2. Take Eggs
3. Take Chikuwa
4. Get Konnyaku
5. Get Oden soup:
6. Make ready Kombu for dashi stock
7. Take Water
8. Prepare Red miso
9. Prepare Soft brown sugar
10. Prepare Mirin

Instructions to make Nagoya-style Miso Oden [Quick & Easy]:

1. Make dashi stock in a large pot with water and kombu. *I used a dashi packet, but you can use dashi granules.
2. Slice the daikon radish and parboil until you can easily poke with a toothpick. Use the water used to wash rice grains if it's available. It'll make the daikon nice and tender.
3. Boil the eggs and peel the shells. Cut the chikuwa in half and pour hot water over to remove the excess oil. Cut the konnyaku and blanch quickly.
4. Put the red miso, soft brown sugar, and mirin in a bowl together. Add the dashi stock from Step 1 little by little to mix.
5. Add Step 4 into the pot from Step 1 and mix well. Add Steps 2 & 3 into the same pot and simmer over a low heat for about 30 minutes. Once the ingredients have absorbed the flavor of the soup, it is done.
6. [Note] Break up the soup flavored eggs and put on top of rice. Pour over plenty of soup and this is called 'Red Chazuke'. The famous actor Shintaro Katsu used to love this.
7. [With the left over soup] Cook minced chicken, Japanese leek and ginger with this soup to make 'Miso-flavored soboro.' Garnish over udon noodles or rice.

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