おでん Oden in town

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odenintown
It was a regular Thursday evening when me and my friend, Kiki, tried  to search for a light meal before we start our dance class at night. Usually we were Yelp kinda girl: do the search on Yelp –> read the reviews –> decide to go there or not. But Yelp could never predict how busy a restaurant is and that day was a busy day for our original restaurant plan. Leaving the original destination behind us because it was so packed, we wandered around, just by a few steps, we found Koyama. It’s a Japanese restaurant near McEwan hall, where Edinburgh University’s main campus lies.

While usually I will go for a whole bunch of sushi,  Kiki is not a fan of raw fish and cold dish. Keep searching on the menu…. All of a sudden we saw oden on the menu! yey! now there is something we both like. According to Google: Oden is a Japanese winter dish consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavoured dashi broth. Ingredients vary according to region and between each household. It’s perfect for winter time when it’s freaking cold outside. One portion of oden from Koyama filled us both up and it tasted amazing. Would definitely go back for it.

Here is a typical recipe for homemade Oden from Japan Centre, this is a little different than the one we had, but it will definitely be good to know the traditional way of cooking oden:

odenIngredients:

1 daikon japanese radish (approx. 10cm long)
1 pack chikuwa fish cakes
1 pack abura age fried tofu
1/2 pack mochi
1 pack konnyaku
1 sheet konbu seaweed
4 eggs, boiled & peeled
4-6 tbsp soy sauce
4-6 tbsp mirin
1 pack gobo maki burdock root fish cakes
1 pack karashi mustard

How To Prepare

  1. The first step is to prepare your ingredients by cutting up the daikon and chikuwa into bite-sized pieces. Next cut the mochi and abura age tofu in half, width-wise across the middle. Poke a little hole in the abura age to make a pocket and pop the mochi inside. Push a toothpick through both sides of the open end and back again, to keep it together while cooking.
  2. Next cut the konnyaku into triangles and boil them in a separate pan for a few minutes. While you are doing this, get a whole piece of konbu seaweed and let it soak in enough water (approximately 1 litre) to completely cover it for about 20 minutes.
  3. Next, add the soaked konbu seaweed and water we soaked it in to your large stewing pot and slowly bring it to the boil (remove from the heat just before the water actually boils). Now pour 4-6 tablespoons each of soy sauce and mirin before adding the daikon radish and konnyaku to the pot, allow it to simmer over a low heat for approximately an hour.
  4. Once you have done this, add the chikuwa, gobou-maki and eggs to the pot and continue to let it simmer for another 40 minutes. Then add your kinchaku abura age wrapped mochi and simmer for a further 20 minutes.
  5. Now that your oden is ready, place the large serving pot in the middle of the table and let everyone serve themselves by taking a few ingredients (including the konbu which you may want to slice up while still in the pot) and some soup in a small bowl. Oden is typically served with Japanese mustard called karashi, so add a small amount of karashi to each bite of oden and enjoy this delicious meal. Continue reading “おでん Oden in town”
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Maxi Tutu?

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Wondering what would I look like if I’m wearing tutu? The ballerina tutu will definitely make me look weird, so I opted for this maxi one. This shade of blue is my favourite colour. I think it matches asian skin tone quite well.

This maxi tutu is so bold and right to your eyes. I tried to cool it down by making other parts of the outfit plain and simple. The skirt is really big and plumpy, just like the bottom part of a wedding dress and it can easily make me look one size bigger than usual (Wear it at your own risk :P). But I love playing around with different styles.

Once I put it on, that “I’m the queen of the world” feeling arose instantly. It’s definitely a piece of eye-catcher. As I was saying to MissLin, I would wear this to my boyfriend’s wedding if his bride is not me :D. That imaginary bride must hate me for getting all the attention from her at her wedding! haha. Yea. I know I’m evil.

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小時候不懂事,一直覺得芭蕾蓬蓬裙很美,覺得每個人穿都會很美。慢慢才醒悟原來不是啊!胖妞穿芭蕾蓬蓬裙會更顯胖 T_T . 不過長款蓬蓬裙就没那麼挑人穿了。yey 🙂 但是!還是要看每個人的身高來看適不適合了。這件裙子真的好長好長,本人170cm,穿了巨高的高跟鞋才算勉強駕馭了。也是心累。

但是這裙子的確好美,像婚紗的裙襬部分。然後這種寶藍色在陽光下可以超級仙。至愛的顏色呀! 下半身如此的豐滿的話,要注意上半身的搭配了。雖然我肉肉的,但是上身穿緊身的衣服還是可以顯出一點點腰部curve的 (只有一點點 = =)。好愛好愛這裙子,在party 的話完全搶戲。和MISSLIN開玩笑說我要穿這裙子去我男友的婚禮,前提是當男友的新娘不是我的時候。 要氣死新娘。哈哈哈哈。

Anyway,雖然喜歡這裙子,但是它並不適合日常穿著啦。偶爾讓我過個癮吧~

photos by: MissLin

Continue reading “Maxi Tutu?”