mini japanese food

2

Doesn’t it look like a bowl of tiny jewels? Possibly why people were magnetised to Megumi’s dish. That and it brings a sense of comfort. Oden is typically eaten during winter predictably and are sold virtually everywhere. My greatest regret that I did not try it at the konbini. To counteract the typical monochromatic earthy tones, Megumi utilised Brussels sprouts for an emerald pop (which are coined mini cabbages in Japan haha) and octopus tentacles for a rare addition of purple.I was left a bit bewildered not ever seeing such a large extremity before until I visited a Japanese grocery store and saw it .. sold for $20. I  may have cried. Instead, we have baby octopus which magically turn purple when cooked. Amazing! This recipe makes quite enough for one .. or a single meal if you have friends over, eagerly trying to fend off the winter frost. In tune with her considerate nature, all the ingredients are bite-sized and Oden uses ingredients that are typically lower in calories so despite its appearance, it’s actually quite soothing and light on the body with a hearty broth so enjoy it as its original purpose, at breakfast probably watching n glee as rain splashes your window.The oden tastes better the next day when the flavours are allowed to develop.  

Tadokoro Megumi’s Mini Breakfast Oden Recipe

8 quail eggs, baby octopus, carrot, 300g daikon, 1 konyaku, 2 satsuma age (the round brown fish cake), 1 hanpen, 2 chikuwa, mustard to serve

To make the mini mochi kinchaku (the mochi bags): 1 kirimochi cake, garlic chives, 4 pieces of aburaage

Oden broth: 1 litre dashi stock, 2 tblsp light soy sauce, 1 tblsp soy sauce, 1 tblsp sake, 1 tblsp sugar, 1 tblsp mirin, salt

Peel daikon and cut into bite sized pieces. Microwave for 3-5 minutes until tender

Bring water to a boil and cook quail eggs for 2-3 minutes

Cut carrots into slices and use a flower cutter. (You can clearly see where i gave up cutting into flowers haha, yeah, use a flower cutter, why make things more difficult?)

Slice konyaku into bite sized pieces and boil for 1 minute

Cut chikuwa, satsuma age, baby ocotopus into bize sized pieces

Pour boiling water over aburaage to remove excess oiliness. Cut off the end to make mochi bag (mochi kinichaku). Cut mochi piece into 8 squares. Open the aburaage and fill with quail egg, mochi square and pinch of salt. Tie with boiled garlic chive.

Add all the ingredients except hanpen and brussel sprouts (cook in last 10minutes otherwise it becomes bitter) to the oden stock and boil for an hour.

When ready to serve, cut hanpen into same size.

Ladle into bowl.

Enjoy!

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DUDE COOKS MINIATURE FOOD WITH MINIATURE TOOLS.
FRYIN’ UP SHRIMP. TEMPURA BATTERED TINY SHRIMP.

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Miniature Space