Leftover Oden Broth Set Meal おでんの残り汁定食 - Vegetarian

After making oden yesterday, there was some leftover oden broth, so Bit Bit was thinking of what to do with the leftover delicious oden broth. Bit Bit was thinking of making the leftover broth into a vegetarian set meal dinner for Pig, and rice or noodles would be a good idea. So, Bit Bit decided to make oden rice which will then become fried oden rice and a bowl of oden along.

This dish took about 1 hour to complete.

Things that Bit Bit found out about Leftover Oden Broth Set Meal:

• Leftover oden broth can actually be used again by adding new ingredients in, one can also add in some rice or noodles to absorb the yummy oden broth.
• There are many uses of oden broth, as it can be used as a soup stock, for example in tamagoyaki, noodles soup, nimono, etc.
• Try not to leave the radish in the oden overnight, as it may cause the soup to have a slight bitter aftertaste.

Ingredients that Bit Bit used for Leftover Oden Broth Set Meal:

1. Carrot - 1 Medium Whole
2. Konnyaku (Yam Block) - 1 Piece
3. Long Cabbage - 1 Small Whole (About 200gm)
4. Tau Pok - 1 Piece
5. Uncooked Rice - 1/2 Cup
6. Salt - A Pinch
7. Leftover Vegetarian Oden Broth
8. Canola Oil - 1 Tbsp

Method that Bit Bit used to make Leftover Oden Broth Set Meal:

1. Wash and rinse the uncooked rice for about three times.
2. Pour in about 1.5 cups of leftover oden broth into the pot containing the washed rice.
3. Cook the rice under medium low heat for about 10 to 15 minutes, stirring occasionally.
4. When rice is soft and water has mostly dried up, turn off the heat and cover the lid of the pot for about 10 minutes. Add more oden broth if required.
5. Once rice is ready, scoop the oden rice into a bowl and let it cool.
6. Heat up the remaining leftover oden broth at low heat.
7. Cut off the bottom of the cabbage, and wash the cabbage leaves.
8. Cut off the stem of the cabbage leaves, and dice.
9. Cut the cabbage leaves into medium sizes, and set aside.
10. Wash and remove the skin of the carrot, cut 1/3 of the carrot into thin small slices, cut the remaining 2/3 carrot into small chunks, and set aside.
11. Wash the konnyaku, cut 1/3 of the konnyaku into 2 triangular pieces and the remaining 2/3 into small cubes, and set aside.
12. Bring a pot of water to a boil.
13. Add in all the konnyaku to cook for about 10 to 15 minutes, and remove.
14. In the pot of leftover oden broth, add in the cabbage leaves, carrot chunks, konnyaku triangular pieces and tau pok, and bring to a boil before simmering for 15 minutes.
15. Heat up a pan and add oil.
16. Add in the carrot slices, cabbage dices and konnyaku cubes, and stir fry for about 2 to 3 minutes.
17. Pour in about 1/3 cup of leftover oden broth, and let the vegetables simmer till the broth has evaporated.
18. When broth has evaporated, add in the steamed oden rice and stir-fry for about 5 minutes.
19. Spinkle some salt over the fried rice, and stir-fry for about 1 to 2 minutes.
20. Place the rice in a plate, and the oden in a bowl.
21. Serve and eat!