Nerimono for Oden Hot Pot

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Hanpen Hanpen Hanpen hanpen cooking
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Hanpen: simmered or boiled fish cake. Ingredients: Pollack, water, egg white, potato starch, sugar, salt, rice wine, and some chemical stabilizers. This is a soft and fluffy snow white cake of puréed fish mixed with grated mountain yam (in this case: potato starch) and whipped to add air bubbles. The mixture is placed in a shallow square mold and simmered. From my book: “Biting into hanpen is like biting into a soft meringue.
It can be eaten in soups, broiled or simmered in stock. The package notes that it is ready to add to your salad.
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Satsuma Age Satsuma Age Japanese Fish Cake Japanese Fish Cake
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Satsuma-age: fried fish cakes, the size of ping-pong balls, or “Kushi Tenpura Fried Fish Balls”
Ingredients: Pollack, water, modified food starch, sugar, salt, sorbital, soy bean oil, sweet rice wine, dextrose, natural and artificial flavorings (inclucding bonito and MSG and other things)
The package says, “Ready to Eat!” but one should dip in boiling water to remove the excess oil from frying first. They are probably better warmed up. Maybe some mustard and shoyu as condiments.
Iwashi Tsumire (Fried Fish Cake??—these do not look fried, so perhaps I was supposed to fry them???)
Ingredients: sardine, codfish starch(?!?), leek, carrot, sugar, soybean paste, MSG, potato starch.
Not sure if these are “ready to eat” or not. Note: there is a recipe in my study book to make these!!!
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chikuwa_8949 chikuwa_8978 chikuwa_8982
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Chikua, is nicknamed bamboo ring. Ground fish paste is formed on a bamboo stick, then broiled. The bamboo stick is removed and the result is a longish fish cake with a hole in the middle. Ingredients: fish meat, starch, egg white, sugar, salt, msg, clucose, mirin, calcium carbonate, potassium sorbate as a preservative.
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shrimp-balls_9017 shrimp-balls_8940 ika-maki_8944 squid-fish-cakes_9014
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Shrimp Ball (from Taiwan) contains itoyori surimi (nemipterus virgatus, sugar, sorbitol, sodium tripolyphhosphate), shrimp, potato starch, wheat starch, egg white, salt, monosodium glutamate, garlic, natural color (carmine, paprika) The instructions note that the shrimp balls can be breaded and deep fried, sautéd in oil, or boiled in soup. They were a bit too delicate for oden: they lost their lovely pink color. Kagosei Ika Maki contains fish meat (codfish, squid), potato starch, starch syrup (?!!), vegetable protein, soy bean oil, canola oil, fermented seasoning (rice, sugar, salt, salt, sugar, glucose, monosodium glutamate, and water. Product of Japan: Odawara, Kanagwa Pref.
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fish-cake_8936 fish-vegetable-cakes_8995 octopus-fishcake_8948 octopus-oden_8988
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Sankaku Ganmo Ichimasa br (Frozen Fish Cake) from Japan, contains fish meat (atka mackerel, sugar) water, bean curd, rapeseed and corn oil, tapioca starch, carrot, sugar, soy protein, sorbitol, salt, sodium acetate, …list of chemicals…, msg, sesame seed, calcium carbonate, wheat starch, egg whites, brown algae, … Fried Fish Cake “Tako Bei” ingedients: fish meat (codfish) water, cabbage, otcopus, squid, ginger,potato starch, starch syrup, salt vegetable protein, soy bean oil, sugar, fermented seasoning (rice, sugar, salt), glucose ,msg. Product of Japan: Odawara, Kanagwa Pref.
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konnyaku_4593 konnyaku_4595 konnyaku_4599 konnyaku_4604
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Konnyaku was traditionally made from raw ground up konjac corms. Kannyaku taro grows on well-drained slopes in high mountain where there is lots of rain and great temperature variation between night and day. When the plant is about three years old, it bears a large purple trumpet flower (devil’s tongue). When the roots are dug up, they average about six inches in diameter and average five pounds each. The roots are cleaned, peeled, sliced, dried, and ground to a powder. The powder is combined with water and the coagulating agent hydrated calcium (limewater). The set gelatin is cooked in boiling water and cooled. The cakes are grey. Modern automation produces white cakes, which are sometimes colored with hijiki or arame sea vegetable. Sometimes flavor additives like powdered nori or yuzu rind are also added.
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konyaku-bundles_8963 konyaku-bundles_8960 konyaku-bundles_8977 konyaku-bundles_9032
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These are konyaku noodle bundles; they look so cute. These noodles are sometimes called yam noodles, but are made from a plant called devil’s tongue just like the blocks of konyaku discussed above. The texture is sort of rubbery, with lots of fiber, very few calories, and not much flavor. When cooked in broth they absorbs the flavor readily.  There are sometimes also called shiritaki (“white waterfall”). Tofu shirataki is made with tofu and konyaku and have a few more calories and some protein.
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kamaboko_8957 kamaboko_9002 kamaboko_9007
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Kamaboko 蒲鉾 is a type of cured surimi product, similar to ‘krab sticks’ found in grocery stores across the U.S. The fake crab is known as kani-kamaboko in Japan. English names for kamaboko are fish paste, fish loaf, fish cake, and fish sausage. Jewish gefilte fish could be considered somewhat similar.
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One thought on “Nerimono for Oden Hot Pot

  1. Pingback: Oden: Japanese Hot-Pot おでん « Tess's Japanese Kitchen

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