＊＊かんとだき（関東炊き）/おでん Oden
日曜、朝から 町会の 餅つき大会の お手伝いでした。
そのため、前日からの 煮込み。
（４人分）
大根、じゃがいも、ちくわ、こんにゃく、たまご、ごぼう天、牛すじ肉、平天、厚揚げ、
餅の巾着を ひたひたのだし汁９カップ、砂糖大２.５、薄口醤油１/２カップ弱、
みりん大３で煮ます。煮立ったら、弱火にして ３時間煮ます。
練り辛子を添えます。
＊＊大根の甘酢漬け （昨日の物）
＊＊大和まなのお浸し （昨日の物）
*****************************
** Oden (for 4 people)
I've been helping a rice cake pounding party of our neighborhood association
since sunday morning.
So I cooked Oden the day before it.
Oden is a type of Japanese stew, made by simmering various ingredients
(called “Oden-dane”) such as daikon (Japanese radish), chikuwa (tube-shaped fish cake),
and konjac (solidified jelly made of konjac potato) in a soup with soy sauce and other seasonings.
Put Japanese radish, potatoes, tube-shaped fish cakes, konjac, eggs, fried fish cakes with
burdoc, beef sinew, fried fish cakes, thick deep‐fried bean curd and rice cake wrapped with
deep-fried bean curd in a pot with 9 cups soup, 2.5tbsp sugar, 1/2 cups or less thin
soy sauce and 3tbsp sweet rice wine.
Bring it to boil and then simmer for 3 hours.
Serve with mustard paste.
** Pickled white radish (leftover)
** Mana (leftover)
