two course meal的八卦，YOUTUBE、PINTEREST和Yahoo名人娛樂都在討論

這是阿培曾經在我巴褲的書裡面寫的，這文章是阿培本身養狗的經驗，對每個養狗的人都有很大的幫助，希望大家有時間可以把它看完，我翻譯成英文讓大家看：
Apei wrote many things into my Baku book. Mainly how to raise dogs, his life experience with dogs and about dog breeds. Its very useful information so please take a look. I translated it into English for everyone to read.

想要養全世界最大的狗，所有的大狗養過一輪，最後情定獒犬。
I wanted to raise all the big dogs available around the world. I wanted to takes turns raising all the big dogs, but I fell for Mastiff.

我從小就有個心願，要養全世界最大的狗。十幾歲開始工作，慢慢把大狗養了一輪：紐波利頓獒犬、大丹、高加索——最後才把重心放在西藏獒犬上。
Ever since when I was very young, I had a dream to raise all the big dogs available throughout the world. I started working at a very young age. Over the years, I had owned a Neapolitan Mastiff, Great Dane, Caucasian Shepherd, and finally now I am totally focused on taking care of my Tibetan Mastiff.

其實每種狗都可愛，只是養著養著，慢慢摸索出自己最喜歡的樣子——
To be honest, no matter what the breed, each dog is cute & lovable in its own way. Having own so many dogs, I slowly figured out what I like the most.

比方紐波利頓，嘴巴皮垂皺加上毛短，吃完東西不馬上擦乾淨，很容易過敏有皮膚病，照養上很費功夫。
Neapolitan Mastiff, for example, has saggy faces and very short hair. If you don’t clean him up after a meal, the dog can very easily have allergic reactions or skin diseases. It’s quite a chore taking care of this breed of dogs.

大丹漂亮修長，但我更喜歡粗勇的體型。
Great Danes are beautiful and usually possesses a lengthy body, but I like ones with a thicker and wider body.

高加索犬算是最貼近我期待的，但是，高加索犬野性比較強，對其他小狗比較不友善。
Caucasian Shepherd is perhaps a breed that is closest to my ideal type. However, shepherds are more primitive, they are not that friendly to small dogs.

至於西藏獒犬，牠忠實、對小孩、女人和小型動物又溫和——尤其是冬天，西藏獒犬換上一身長披毛，站出來威風凜凜、霸氣十足。
As far as Tibetan Mastiff goes, they are loyal, and gentle around kids, women, and other small animals. Especially during winter, a Tibetan Mastiff would change into a long fur coat, appearing so confident and proud, as if everything else is beneath them.
養到西藏獒犬，我心中就有「中」的感覺——所以一路養到現在。
When I got to owning a Tibetan Mastiff, that’s when my heart and mind went: “This is the one!” And so… I have been raising one ever since.

之前養的每隻狗，我都是養到牠們老死——大型狗的平均壽命比中小型犬還要短的許多，大概10年到15年。
All the dogs I had previously, I have always had them until they passed away peacefully in my arms due to old age. The average lifespan of large-sized dogs are usually a lot shorter than small-sized dogs. 10 -15 years, I would say, is probably the max.

要駕馭大型狗，教法是重點。我常跟人說，「狗的主人要有霸氣，要比狗兇」。從小規矩就要訂下——如果主人希望能帶大狗去散步，一定要從小帶牠出門，讓牠習慣走在你腿旁邊，讓牠早早社會化。
To manage a large-sized dog, the key is on teaching. I often tell my friends: “As a dog owner you have to be dominant, you have to be more dominant than your dog.” Show ‘em who’s the boss in the house, so to speak lol. As a dog owner if you wish to take your large dog out for a walk, you have to start taking them for a walk when they are still very small, let them get used to walking alongside you, this is basically to socialize them.

你帶領狗去散步，不是牠帶你去散步——讓牠們見多視廣，狗就不會有初見陌生事物激動暴衝的時候。
Remember tho, you are taking them for a walk, not the other way around. You have to let them see more, let them become familiarize with what’s happening on the outside. This way, it will lessen the occurrence of your dog having violent reactions to unfamiliar or unknown objects.

基本上，除非是生病，要不然狗咬人，都是基於「恐懼」。牠怕主人被攻擊，所以擺出戰鬥姿態——當然，社會化不足或主人威嚴感比較差的狗，就比較容易出在驚慌狀態下而暴衝咬人。
Basically, unless your dog is sick, a dog only starts biting people out of “fear.” They fear that his owner will be attacked, that’s why he goes into “combat mode.” Of course, a dog that is less socialized or a dog with a less dominant owner will more likely become violent (including biting) when they feel threatened or panicking.

這部分是主人的問題，比較不是狗狗本身的問題。改善了狗主人的牽法與教育狗的方式，狗的暴衝、易怒問題就可以得到改善。
This is the owner’s fault, and not on the dog. Once you improve upon the way you walk the dog and educate the dog the right away, the dog’s violent behavior and violent tendencies will show an improvement.

獒犬還有一個別稱，「栓犬」。讓獒犬待在同個地方大概30分鐘，牠就會覺得那是牠地盤，開始會對經過的路人兇，這點要特別注意。
Mastiff also goes by another name, “guardian dogs.” If you let a Mastiff stay in one place for over 30 minutes, he’ll think that this place is his place, his territory, and will starting defending it by being aggressive to passerby, this is something to be aware of.

我最常被問到的，獒犬吃很多三餐費用很高吧？
The question that I was asked the most is… “Mastiffs eat a lot, don’t they? So you must’ve spend a lot of dog food, right?”

我自己對狗比較捨得，讓牠吃好——牛肉全雞羊肉，但是也不一定要跟我一樣餵法。讓牠們吃飽，有時間去跑跑步，偶爾洗一下澡，牠們就很開心了。
I am more catering to my dog, that’s for sure. I’ll let him eat the good stuff --- beef, full chicken, lamb… But you don’t have to do it like me, tho, just feed him regularly so your dog is not hungry. If you have the time, take him for a walk or a jog, or bathe him, he is going to be really really happy if you do so.

最後要提醒的是，大型犬因為身體重腳的負擔大，狗主人最好是把牠們養在不滑的地板上，跟，6個月以前的小狗，髖關節還沒發育完全，不要讓牠們大量跑跳。這兩點注意一下，加上每天帶花時間帶牠們去散步運動，這樣就能保持牠們四隻腳的健康，減少很多腿部問題。
Lastly, I want remind everyone, as far as large dogs go, because of their huge physique they have tons of pressure on their feet, so it’s best for a dog owner to raise a large-sized dog on a non-slippery floor. Also, for a dog that is not yet 6 months old, don’t let the dog do too much jumping and running because his hip joint isn’t fully developed yet. That’s two things you should keep in mind. So as long as you take the time to walk your dog and do a bit of exercise, you’ll be able to keep their legs healthy, which will reduce a lot of the dog’s leg problems.

不管大狗小狗，牠們都是我們的家人，養了，就好好照顧牠一輩子。最後還是那句話.如何對待如何回報.
No matter big or small, a dog is family. If you got one, please take care of him/her for the rest of its life. Lastly, just want to say, You reap what you sow.

This is the face of a woman who has been hankering after paella for the last few days.
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“Where’s my paella?” she asks, with her “Where’s my paella?” face.
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“It will arrive. It takes about 30 minutes to make. If you go to a not-so-good restaurant, they use cold cooked rice to make it instead of cooking it from scratch,” I explained.
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I can’t say I blame her, I was also hungry after a full day of walking, museuming and cathedralling In Sevilla. And we missed lunch. So this 5pm meal was a very late lunch.
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The seafood paella finally came and it was really good and tasty. It had generous portions of fish, prawns, and squid, and even two small lobsters.
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It had better be good. It cost me €34 for the pan for two. It was going to be one of our last meals in Spain so I didn’t want to let the wife eat something less than good.
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Not every meal needs to be expensive, of course. We’ve been eating in some pretty low-cost places and enjoying the food there too. Spanish food rocks so hard. Simple ingredients, fresh produce, great taste.
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Did you know, for example, that most of the olive oil in the world is from Spain? Yes, even the ones you buy in Italy. And Spain makes great olive oil. I’m not even an olive oil person but in Spain, I’m dipping my bread in that stuff all the time. So so good.
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#travel
#mrbrowntravels
#mrbrowninSpain
#mrsbrowninSpain
#thebrownsinSpain
@ Seville, Spain

Always heartened to read of Singaporeans who help others, whether providing food to the poor like Mr Toh, or doing a something extra for our NSmen like Mr Tan (featured in ST http://bit.ly/161Yfod). There are many ways to help, and Mr Toh and Mr Tan do it the way they know best. I hope they inspire others to step out and spread this spirit of generosity. – LHL

Toh Ah Wat is 65 and runs a drinks stall at Ang Mo Kio market. He lives in a four-room flat in Yishun with two of his four children, and his wife. He takes only three days off a month. But his hard work earns him enough to be generous – any one who can’t afford a meal in the area gets a free breakfast from him – a hot drink and kaya and butter toast.

Each morning, I wake up at just before 4am, at the darkest hour. After 30 years, I don’t need light and I don’t need an alarm. Before 4.20, I am out of the flat. I need to be quick because there are people waiting by 5 am. I drive my old Mitshubishi to Ang Mo Kio. I don’t think I actually speed, but get to my stall no later than 4.40 am.

Then it’s like a race against time – boil the water, wipe down the counters, boil the cups. Heat, water, powder, milk, lights. In that order.

I need the water to be a rolling boil, and then when it’s steaming hot, it goes into the powder. This gives the best fragrance.

People tell me the ang mohs, they don’t actually boil the water until it’s 100 degrees, if it’s too hot, something happens to their coffee and it tastes funny. I’ve tried it, but it tastes funny anyway, even if they did it at the “correct temperature”. But our coffee is different you know – we have a different colour, a different flavour, composition and the powder reacts differently.

I have been roasting beans since I was 10. I don’t know chemistry but I know what I am talking about. Our coffee needs the water hot but you need to know when you take stop boiling it – just that little bit over and it’s sour.

I never did well at school, never wanted to stay in school beyond primary four. But I have a nose for coffee and for making tea. Well, tea is the hard one but I can’t tell you my secret. No matter how fast I need to make it, no matter how many people give me their orders, I carry it in my head, I don’t get it wrong.

From 5 am to 7 am, I hardly stop – people going to work, and they need breakfast fast and nourishing. I sell a basic set for $2.20 – two eggs, soft or hard boiled, kaya and of course tea or coffee. This is much cheaper than anywhere else – less than half the price you pay for those in air-con places. It’s nothing fancy but I make sure the coffee and tea are better than the usual. Each day, I sell between 70 to 100 breakfasts.

Then, from 8 am onwards, those who need a free meal come around. It’s nothing organised, just from the neighbourhood. They here, sit down, and I give them breakfast. I started doing this many years ago – because you know, as hawkers we know who are the poor people around us. When they pay, they will take the money out reluctantly, and even a $2 note is folded carefully. Some of us will say, “It’s ok, don’t have to pay.”
But actually, people have their pride. They don’t want to come to us and try for a free meal, and they are afraid because they don’t know which one can afford to give them a meal.

So, last October, I made it more formal. I went to the community centre and told them – look you must be helping lots of people. Anyone who needs a meal you tell them to come to me, and I will give them free breakfast. Just don’t come during peak hours if they can help it.

I told my wife: “We am not serving anything expensive, a few meals, surely we can treat people.” She agreed. She takes the afternoon shift – I get off at 4 pm and she takes over.

So the CC people, they made a simple printout with a picture of the breakfast and gave them to people who need a free meal. Each month, I give out about 50 free breakfasts. I didn’t set a limit for the CC, but this is the number that come to me, on the average.

I used to give eggs automatically, but some of them don’t eat it so it’s wasted – they are old and many have high cholesterol and they explain they cannot eat the eggs. So I only give when they ask for it now.

My wife says some people come in the afternoons for “breakfast” too, but it’s ok, whenever they are hungry, we will feed them. I am hoping that it will catch on among the other hawkers too, but so far, I don’t think anyone else has done it yet. But it doesn’t matter. I keep doing it and someday, others will do the same too, if they can afford it.

I usually try and sneak a lunch in at 12 noon – I eat from all my neighbours stalls, it's a big market but over the years, I’ve tried everything. My favourite now is the fish soup stall.

We all eat from one another – all pay market price but we give each other more ingredients or a special cut of meat. I usually eat within 15 minutes because the lunch crowd comes out right after 12. I have four helpers – two in the morning, and two in the afternoon – all my relatives, or my wife’s family.

After lunch, it’s breakneck speed until 3 pm. Then I can sit down and talk to my friends, drink sugar cane juice, and finally talk to the customers. After a break, I drive home, take two to three hours’ nap and drive back about 9pm. to close up.

I do all the heavy lifting – getting the beer and drinks out from the store to the stall, clear the bottles, do the clean up and close the accounts.

I fetch my wife home, have a simple meal, and we are usually in bed by 11 pm after a bit of TV. We’ve done this together for decades so we have a routine like clockwork. Except for our off days – when we can do whatever we like. We take two full off days a month, and two half days. All of them are spent with our six grand kids – two of my four kids are married.

I don’t bring them any where expensive, or buy them anything, but we have a good time, just driving around Singapore, have meals at zi char stalls, and you know, just giving them a break from their parents! When they see me, it’s like a holiday for them – “Gong gong is here!” and they go wild.The oldest is in secondary school, and the youngest are in primary school.

When they were younger, my kids always offer to help me out at the stall but I forbade them to do so. It’s a hard life and I wanted them to do well, have a better life. Now all of them have good steady jobs, which is the best reward for me.

Chinese Fried Rice is a simple and yet difficult to master dish but once you get the hang of it, you can fry this super yummy easy meal anytime.

This is our Din Tai Fung inspired Shrimp Fried Rice. In case you haven't heard about Din Tai Fung, it is a chain of restaurants originating in Taiwan. Back in 1993, New York Times ranked them as the Top 10 Best Restaurants in the World. In 2010, the restaurant's first branch in Hong Kong at Tsim Sha Tsui was awarded one Michellin star and their second branch at Causeway Bay was also recommended by Michellin Guide. Although Din Tai Fung is known to specialise in xiao long bao (Chinese steamed dumplings), their egg fried rice with pork chop is also really popular amongst diners. Of course that includes us :). We actually stood outside DTF kitchen to figure out what ingredients were used. Opps - I hope we won’t be banned from Din Tai Fung because that’d be tragic. Whenever we dine at Din Tai Fung, fried rice is one of our must-order dishes but instead of ordering shrimp fried rice, we always go for their pork chop fried rice. OMG so good! I'll get Roland to show you how to prepare their pork chop next time.

Many different cuisines such as Indonesian, Malay, Japanese, Thai etc today all have their own version of fried rice but did you know that fried rice was actually first developed during the Sui Dynasty in China? This means that all variety of fried rice available in the market today can actually trace their origins back to Chinese Fried Rice.

Sorry I digressed...Back to this recipe - if you don't like prawns, please feel free to omit it.

See the ingredient list below or go to our website here : http://spicenpans.com/chinese-fried-rice/ for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 4 - 5 pax

How to prepare prawns before pan-frying
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8 - 10 pieces of mid size prawns - deshelled & deveined
1 teaspoon of sugar
0.5 teaspoon of baking soda
Enough water to cover prawns
Some ice cubes

Other ingredients
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Some cooking oil
6 eggs
4 cups of cooked Jasmine rice (250ml cup size)
1.5 teaspoon of chicken stock powder
1 teaspoon of salt
1 tablespoon of soya sauce
2 stalks of spring onion
A few dashes of white pepper

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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

Granite pan https://amzn.to/2xIqmOG
Cooking oil https://amzn.to/2JPC8uN
Dark & light soy sauce https://amzn.to/2QagWCg
Chicken stock powder https://amzn.to/2RpkqTb

===
If you like this recipe, you might like these too:

Garlic Fried Rice 蒜蓉炒饭 Japanese Style Fried Rice
https://youtu.be/rT2txbpiJ3s

House Special Fried Rice 招牌炒饭
https://youtu.be/mfAy0jX967k

Chinese Chicken Fried Rice w/ Salted Fish Recipe
https://youtu.be/pZcqQu45diE

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

This is the second week of what i eat in a week! Attempting intermittent fasting again. It was quite difficult for the first few days but it gets easier!

Really happy that I lost a kg in a week. It's mostly water weight since I get bloated from water so easily. I don't really restrict myself too much, of course I ate a lot less sugar since I came back. I was really packing it on when i was overseas lol. I still really enjoy my healthy meals. They are DELICIOUS, except for that black bean whatever bean yucky spaghetti.

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Tofu Mushroom Soba
Serves 2 - ie 2 portions
200g Tofu
Mushrooms (as much or as little as you like) I just bought a pack of mushrooms. There's 3 different types in mine.
300g of Soba Noodles
A Tablespoon of Miso Paste
2 Tablespoon of low sodium Soy Sauce (Less or More depending on how tasty you want it to be)

Fry the tofu separately.

Cook the mushrooms with some garlic. Add some miso paste and soy sauce and mix it well. Then add the cooked soba noodles! (I use frozen soba noodles, so I just cook them in hot water, drained them and add to the mix.)



Stuffed Capsicum
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1 Red Bell Pepper (Capsicum)
2 Eggs
1 Egg White
A handful of Spinach
Salt and Pepper

Fan bake at 180 degree celsius/350 Fahrenheit for 25 mins!
Too easy! Tasty af!

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Sashimi Bowl (Serves 2 - ie 2 portions)
Approx 688kCal Per serving

160g of Tuna Sashimi
120g of Salmon Sashimi
Japanese Seaweed Salad
Avocado (half)
Scallop Salad
Sesame Oil
One cup of Brown Rice
Japanese Ginger
Japanese Rice Wine Vinegar
Low Sodium Soy Sauce
Sesame seeds
Green Onions!

To make the rice,
Mix 1 tablespoon of rice wine vinegar to a cup of cooked brown rice, a teaspoon of maple syrup and some salt

To make the sashimi, chop up the fish, add a teaspoon of sesame oil, two tablespoons of low sodium soy sauce, sesame seeds, 1-2 Tablespoons of Rice Wine Vinegar, a bit of green onions!

Now just put everything together, add some ginger if you like to! I love this dish soooo much!

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Paleo Banana BreadDedDDED (it's good)
Serves 9. Approx 143 kCal per Serving.

Wet Mix
3 super ripe bananas (300g)
1 Tablespoon of Coconut Oil
2 Large/X-Large Eggs
3 Egg Whites
1 teaspoon of Vanilla Extract
1 teaspoon of maple syrup (if your bananas are not ripe enough)

Dry Mix
55g of coconut flour
55g of almond meal/almond flour
1 teaspoon of baking soda

I mix all the wet ingredients in the blender, then pour it into the dry mix. Then fan bake it in the oven for 25 - 30 mins at 180 degree celsius / 350 Fahrenheit.

Bake time may vary depending on your oven.


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Zucchini Salmon Pesto
Serves 2

3 Zucchinis
2 Salmon Fillets

Fan Grill Salmon in the oven for around 10 minutes at 200 degree celsius/450 degree Fahrenheit. (may take longer or shorter depending on the thickness of salmon)

To make Pesto (serves 2)
Approx 210 kCal Per Serve

3 cloves of roasted or fresh garlic
20g of Pine Nuts
Half an Avocado
A cup of Basil
1/4 cup of Parmesan Cheese or Nutritional Yeast
A Tablespoon of Lemon
Salt and Pepper

Chuck all of those in a food processor and there's your pesto!


I'm going to update more recipes! Sorry for the delay!

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Oden is Japanese Hot Pot or Fish Cake Stew with assorted fish cakes. Usually it is eaten in winter with family. It is an ultimate Japanese comfort food!

You can buy a package of assorted Oden ingredients that comes with the soup base, but in this video, I will show you how to make AMAZING Dashi soup stock from scratch - Umami-rich Dashi stock is the key for delicious Oden!!!

Oden Dashi Chazuke is a MUST TRY Ochazuke after eating up the Oden ingredients :)

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Oden (Japanese Hot Pot) and Oden Chazuke

Difficulty: Easy but takes time
Time: 5hrs
Number of servings: 4

Ingredients:
((Oden Dashi Soup Stock)) *1800ml water + 1 tbsp. Dashi Powder is OK
2000ml water
15cm/6inch-square Kombu (kelp)
50g (1.8oz.) Niboshi (small dried sardines)
50g (1.8oz.) Hana-katsuo (large bonito flakes)
((Seasonings))
100ml Sake
50ml soy sauce
2 tbsp. Mirin (sweet sake)
2 tsp. salt
((Daikon Radish))
400g (14oz.) Daikon radish
Kome no Togijiru (is a cloudy rice water that you get when you wash rice)
((Chibita no Oden))
Konnyaku (yam cake)
Age-ball (deep fried fish cake balls)
Chikuwabu (wheat-based Japanese food item)
bamboo skewers
((Mochi-kinchaku))
2 Aburaage (deep-fried tofu pouch)
2 squares Mochi (rice cake)
4 toothpicks
((Other Oden Ingredients))
hard boiled eggs
Musubi-konbu (tied Kombu seaweed)
Hanpen (fluffy fish cakes)
any kind of Nerimono (fish cakes) as much as you like
(((Condiments For Serving))
Karashi (Japanese mustard)
Yuzukosho (Japanese chili pepper paste)
Shichimi-togarashi (seven flavor chili pepper)
Dengaku-miso (sweet miso sauce)
((Oden Dashi Chazuke))
rice
Kizaminori (finely shredded Nori sheet)
toasted white sesame seeds
Umeboshi (pickled plum)
leftover Oden soup

Directions:
((Oden Dashi Soup Stock))
1. Remove the heads and guts (which will make the stock bitter) of Niboshi.
2. Put water in a deep pot and soak Niboshi and Kombu for one hour or two.
3. Heat the pot, before it starts to boil, add Hana-katsuo, then cook on low for 2-3 minutes.
4. Remove the Dashi ingredients. Strain the Dashi soup with a clean cloth or a paper towel.
((Daikon Radish))
1. Cut Daikon radish into 2cm (0.7inch) thick round slices.
2. Use a peeler, peel the Daikon radish and do Mentori (plane off the corners) to prevent it from crumbling during long cooking. Then make cross incisions on both sides.
3. Parboil Daikon radish with Kome no Togijiru (or water with a tablespoon of rice) for 15 minutes (it makes Daikon clear colored and less bitter). Wash them with warm water and remove excess water with paper towel.
((Chibita no Oden))
1. Cut Konnyaku into triangular pieces. Parboil if necessary.
2. Pour boiling water over Age-ball to remove excess oil from the surfaces.
3. Cut Chikuwabu into appropriate sizes.
4. Put them onto bamboo skewers.
((Mochi-kinchaku))
1. Pour boiled water over Aburaage to remove the excess oil. Drain and dry with paper towels.
2. Cut Aburaage and Mochi into halves.
3. Place the aburaage on a cutting board, and trace the aburaage with cooking chopsticks to make it easy to open.
4. Open Aburaage and put Mochi in it. Use a tooth pick to tie the Aburaage to make a Mochi bag.
((Other Oden Ingredients))
1. Pour hot water over deep fried fish cakes to get rid of the surface oil.
((Oden))
1. Put the Dashi soup stock and the seasonings in a deep pot.
2. Add Daikon and bring to a boil. Turn down to low and simmer for 15 minutes.
3. Place all the prepared Oden Ingredients in the pot except Mochi-kinchaku. Cover and simmer on low for an hour.
4. Add Mochi-Kinchaku, cover again and simmer for another 10 minutes.
5. Now you can serve OR put the pot in the fridge overnight to allow the flavors to soak deep into the fish cakes. When you're ready to eat, warm up the pot.
6. Eat with a condiment of your choice.
((Oden Dashi Chazuke))
1. Put some Kizaminori, sesame seeds, and Umeboshi on a bowl of hot white rice.
2. Pour some leftover Oden soup over it.

*Do not use Donabe (clay pot) to store Oden because it may damage the pot.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post.html
---------------------------------

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