Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, simmered uogashi-age and chikuwa with oden hotpot touch. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Simmered Uogashi-age and Chikuwa with Oden Hotpot Touch is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Simmered Uogashi-age and Chikuwa with Oden Hotpot Touch is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook simmered uogashi-age and chikuwa with oden hotpot touch using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Simmered Uogashi-age and Chikuwa with Oden Hotpot Touch:

1. Prepare Uogashi-age (fried fish paste rounds)
2. Take Chikuwa
3. Take ☆Dashi stock
4. Get ☆Sake
5. Prepare ☆Mirin
6. Make ready ☆Soy sauce

Instructions to make Simmered Uogashi-age and Chikuwa with Oden Hotpot Touch:

1. Halve the chikuwa diagonally.
2. Add the ☆ ingredients to a pot and bring to a boil. Add the chikuwa and uogashi-age and simmer about 5-6 minutes.
3. Cover as-is and allow to cool, locking in the flavor.
4. This is uogashi-age.

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