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Breakfast Oden
Anime | Manga
Breakfast Oden (anime)
Information
Chef Megumi Tadokoro
Primary Ingredients Quail Eggs
Cuisine Type Japanese
Dish Type Oden
Breakfast
Menu Category Main Course
Media Appearances
Manga Debut Chapter 30
Anime Debut Episode 13


Breakfast Oden is a dish made by Megumi Tadokoro for the Breakfast Buffet Challenge during the Tōtsuki Friendship and Rapport Training Camp.

DescriptionEdit

One of the originals made by the Megumi Tadokoro, this oden is made with all kinds of ingredients, including quail eggs rather than the standard chicken eggs. A bite sized, colorful medley for breakfast that begs one to reach out and try one!

RecipeEdit

  • Broth
    • Dashi
  • Quail Eggs
  • Carrots (Flower Shape)
  • Baby Octopus Tentacles
  • Atsuage[1]
  • Kinchaku (filled tofu pouch)
  • Brussel Sprouts

Real FactsEdit

  • Oden is a Japanese winter delicacy consisting of several ingredients such as boiled eggs, vegetables, etc. stewed in a light, soy-flavoured dashi broth. Ingredients vary according to region and between each household. Karashi (Japanese mustard) is often used as a condiment. Oden was originally what is now commonly called misodengaku or simply dengaku; konnyaku or tofu was boiled and one eats them with miso. Later, instead of using miso, ingredients were cooked in dashi and oden became popular. Oden is often sold from food carts, and most Japanese convenience stores have simmering oden pots in winter. Many different kinds of oden are sold, with single-ingredient varieties as cheap as 100 yen.
  • Aburaage (油揚げ abura-age, abura'age, or aburage), literally "deep-fried oil", is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C. Aburaage is often used to wrap inari-zushi (稲荷寿司), and is added to miso soup. It is also added to udon noodle dishes, which are called kitsune-udon because of legends that foxes (kitsune) like deep-fried tofu. Aburaage can also be stuffed, e.g. with nattō, before frying again. There is a thicker variety known as atsuage (厚揚げ) or nama-age (生揚げ).[1]
  • Kinchaku

References Edit

  1. 1.0 1.1 Wikipedia page on Aburaage