私のおでんについてはこのブログで何回か、例えばこことかここで述べましたが、深夜食堂の第一巻の第５話のせいで、また語りたくなりました。
Episode 5: (Oden) With gyusuji (beef tendon), daikon, and eggs
第５話： 牛すじ大根玉子入り（おでん）
マスター曰く、「店のおでんは牛すじと大根とゆで玉子の三つに決めてるんだ。」「あれこれ具材そろえるのが面倒だし、オレが好きだからね。」
I laughed when I first read this episode, because his idea is almost the same as mine; only the ingredients are different.
この話を初めて読んだ時は笑いました。マスターの考えが私の考えと殆ど同じだからです。具材は違いますが。
My favorite oden ingredients include: daikon, boiled egg, and chikuwabu (tube made from wheat flour) and tsumire (balls of minced sardine).
私の好きなおでんの具と言うと、大根、ゆで卵、ちくわぶ、つみれなどです。
My wife said she wanted to have gan modoki (deep-fried tofu mixed with thinly sliced vegetables), so tonight's oden looks like this:
妻はがんもどきを食べたいと言うので、今夜のおでんはこんな感じです。
ダイエットしてるので、今回はちくわぶは、なしです。そして、今夜のおでんには、こんにゃくも入っています。
6 comments:
I like the ingredients, that's very simple and even easier to prepare than the usual oden. The last time my wife made oden, we had boiled eggs, chikuwaba, ganmodoki, and shirataki. I must have gorged myself silly on it!
Ruminating Roy: So, you can get chikuwabu where you live? I'm glad to hear that because it's mainly a Kanto thing. You usually can't find it in oden in Kansai. Gyusuji (beef tendon) is just the opposite. It's a Kansai thing, so I wonder why Master wants to put it in his oden.
We live in Texas in the U.S.A. There's a large population of Japanese and Korean people who marry U.S. soldiers and move here, and so there are lots of grocery stores which sell some of the less-expensive brands of Japanese goods.
The Shirakiku brand has a small frozen oden package which one shop stocks every winter, it almost always has a few chikuwaba and ganmodoki on it.
Gyusuji is mostly used here to make broths or served in the Vietnamese and Chinese restaurants, but even with their flavorings I love it!
今日は零下19度、ちょっと寒いですから、おでんを作ろうと思っています。偶然！
Winter has arrived and with -19 Celsius temperature outside nabemono came to my mind. Tonight, I was just planning an Oden Party with some of my Japanese friends. We are trying to do a semi-pot luck style Oden. Each person will contribute an item to put in the broth. I will be using your method as my guide since I've never made or tried Oden before. I'll prepare the broth, daikon 大根and yudetamago ゆで卵 since these items need to cook a little longer in order to soak in the flavour. I've seen Oden Kit come frozen in an Asian supermarket, I wonder if those are any good!
okasan: Are you sure that -19C is ちょっと寒い a little cold??? It's colder than the freezer!
おでんパーティーは楽しそうですね！
日本人のお友達によろしく！
The oden party should be fun!
Say hello to your Japanese friends!
In Canada, the city where I live is at the foothills of the Rockies; to us -19 Celsius is ちょっと、but to you is とても！ When we get to -30 Celsius then it will become とても! The thermometer will dip to that temperature at least a few days of the season! 大変ですね！
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