Oden おでん
The comforting flavors of classic Japanese oden makes it the perfect one-pot dish for winter. This hearty meal features assorted ingredients simmered in a savory dashi broth.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups water (*or 1500liter)
- 15 g kombu kelp
- 4 chicken wings
- 15 g bonito flake
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- ½ tsp salt
- 4 hard boiled eggs
- ½ large daikon
- 3 round konnyaku
- 2 chikuwa (*1 Your choice of Nerimono)
- 4 fish balls on skewers
- 2 atsuage (*2 Your choice of Agemono)
- 4 goboten
- 8 satsumaage
Instructions
- 1
Wash and peel the daikon.
- 2
Cut daikon about 2cm(0.8inch) thick and round off the edge.
- 3
Cut konnyaku pieces in half diagonally to create a triangle shape. Sprinkle and rub salt over the konnyaku.
- 4
Boil water in a pot and add the cut konnyaku pieces.
- 5
Cook konnyaku in boiling water for 5 minutes. You can turn down the heat to medium while the konnyaku is being cooked.
- 6
Drain the cooking water and set konnyaku aside.
- 7
Make hard boiled eggs and peel off the egg shell.
- 8
Place kombu kelp strip in 4 cups of water in a pot (or claypot) for about 30 minutes.
- 9
While the kombu kelp is steeping, parboil chicken wings in boiling water for 1-2 minutes to remove fat.
- 10
Put the 4 chicken wings to the oden pot with the kombu kelp and place the pot over medium heat.
- 11
Bring it to simmer and add katsuobushi bonito flakes. Turn the heat off and wait until the bonito flakes sink to the bottom.
- 12
Drain the kombu kelp, 4 chicken wings, and bonito flakes from the oden broth. Put the 4 chicken wings back in to the broth.
- 13
Add the prepared hard boil eggs, konnyaku and daikon to the pot and simmer for 20 minutes.
- 14
Add nerimono of your choice such as chikuwa, and agemono of your choice such as atsuage, and simmer for 10 minutes.
- 15
Before serving, mix Japanese hot mustard powder with water in a small serving plate for dipping sauce.
- 16
Serve oden hot with the mustard sauce.