Oct 14, 2021

#004 Oden and manufacturing | KENTO HASHIGUCHI

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It's been so cool these nights that I decided to make oden for the first time in a while. Making oden is similar to making things. There are many processes, various things proceed in parallel, and delicacy is also required. The quality of oden depends on the preparation. If you do not touch it, it will be finished to a certain quality, which is also similar to manufacturing. Even for one radish, there are many points of effort such as whether it has a cross cut, chamfered, and appropriate for lower boiling, and how many items can be checked is directly related to the degree of perfection. Konjac is my favorite oden ingredient, but it's also a lot of work. If you put konjac as it is, everything will smell like konjac.

To prevent this, first sprinkle salt and leave it, wash it off when water comes out, and then boil it. Arrange the pastes in a colander and pour boiling water over them to remove the oil on the surface to prevent the taste of the soup stock from becoming blurred. It is very inefficient to perform these steps one by one, so proceed in parallel. However, as mentioned above, as you can see, boiling water is required to prepare the oden. In addition, it is necessary to perform the work of taking soup stock at the same time. How efficiently these tasks are carried out and how they act in order is very similar to the actual manufacturing site. If this is the bag production that I usually do, it's quite nerve-wracking, but with regard to oden, I can do it like a game like that demo play. If it works, the beer you drink while making it is delicious, and even if it doesn't work, it's fun.

It's actually like this. First of all, put water in a pot and put kelp on it before going shopping. When the purchase is over, put the fire in the pot, start boiling water separately, and in the meantime start preparing the radish. When the first hot water is boiling, pour hot water on the paste. After chamfering the radish, start boiling from water. If you haven't done so already, boil water for another. Take out the kelp just before boiling, add dried bonito flakes when it boils, turn off the heat and wait for a while. When the daikon radish is free, it's time to start preparing the konjac with salt. Oh, I forgot to boil the eggs ... Something like that One of my favorite things about oden is that it has a delicate taste. Japanese food is often called subtraction, and delicious oden is not over-seasoned. Even the oil in the paste does not leave room for invasion. We are happy to accept the increased number of processes. I want to apprentice as a model for manufacturing.

I like simple and profound manufacturing and cooking. Other dishes I like to cook are pork steak and peperoncino. Pork steak is almost baked, but the heat and condition are quite profound. Not only do you not burn the garlic, but it is also difficult to be attentive to the true temperature when burning over low heat. Peperoncino's ingredients are pasta, garlic, olive oil, hawk's claws, salt, all of which are always at home and can be made with only the ingredients you hear about preservation. I think that the emulsification work, boiling, and salting of Peperoncino can be deepened even if you continue to make it honestly for the rest of your life. There is an endless depth to what is not superfluous.