Monday, July 5, 2010

Ganmodoki & Odeng In Dashi Broth

Ganmodoki/odeng simmered in premade dashi broth for about 30 minutes.  Thinking about eating the leftover soup with soba noodles for dinner tomorrow...mmm.

5 comments:

  1. So you liked it, huh? It might be a little too hot to cook/eat oden now in Japan, but it looks really really good.

    By the way you look absolutely adorable in the last post from Hawaii!

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  2. Love the spongy texture. It was somewhat of a chilly night in SF so the soup was perfect for dinner last night.

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  3. I agree with Ai. It might be a bit hot to have Oden now but I still want a bit of your yummilicious looking soba noodles with oden!

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  4. It's freezing in SF tonight. Brrrrr.

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