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Oden

Prep Time:

20 Minutes

Cook Time:

75 Minutes

Serves:

2 Servings

Level:

Intermediate

About the Recipe

Oden has a long history going back several centuries. I shan't delve into that here suffice to say that it has evolved over time from a simple snack of skewered tofu in a miso sauce to a pick'n'mix stew where buyers street side can choose from 10 or more ingredients to be ladled into their bowl. My recipe is a bit of a feast in itself with 10 ingredients but you can do you own picking and choosing and make up your own hotpot from any of these ingredients. Some of the contents, like fish balls and fish patties may be unfamiliar to you but you should be able to find them online or at an Asian store.

Ingredients

4 mini chikuwa*


4 baby potatoes, peeled


80g carrot, peeled & halved


2 chicken drumsticks


2 boiled eggs


4 fish balls*


4 fried fish balls*


2 fried fish patties*


4 x 1.5cm / 3/4 inch daikon, peeled


1/4 packet konnyaku*


15 cm / 7 inch piece of dried kelp


for the soup:


1 tbsp japanese cooking sake


2 tbsp soy sauce


1 tbsp mirin


750 ml japanese dashi stock**


* you should be able to find fish balls, fish patties and konyaku online or at an Asian food store.  


** you can use instant dashi granules or see my website for how to make a authentic japanese stock

Preparation

round the edges of the white radish using a knife or peeler  (this will help the daikon keep its shape once it is cooked)


gently score the top & bottom of the daikon to help it absorb more flavour


cut the konnyaku into 4 slices, then cut a slit inside and turn the pieces inside out


put the daikon and water in a saucepan & bring to the boil


add the konyaku & cook for 3 minutes, then discard the water


put the stock, mirin, soy sauce & cooking sake into a large saucepan or casserole


add the the chicken, bring to the boil & cook for 5 minutes, then skim off any scum from the meat


add the daikon, potatoes, carrot, konyaku & kelp and cook for 5 more minutes


add the rest of the ingredients and simmer over a low-medium heat for 50 - 60minutes


your oden is ready. bring to the table and allow your dinners to select their choice of food from the pot


serve with a bowl of rice

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