Servings: 4
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.
Ingredients
Oden Broth
- 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
Oden Ingredients
- 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
Prepare Daikon radish
- Wash and peel the daikon.
- Cut daikon about 2cm(0.8inch) thick and round off the edge.
Prepare Konnyaku
- Cut konnyaku pieces in half diagonally to create a triangle shape. Sprinkle and rub salt over the konnyaku.
- Boil water in a pot and add the cut konnyaku pieces.
- Cook konnyaku in boiling water for 5 minutes. You can turn down the heat to medium while the konnyaku is being cooked.
- Drain the cooking water and set konnyaku aside.
Prepare Eggs
- Make hard boiled eggs and peel off the egg shell.
Oden stew
- Place kombu kelp strip in 4 cups of water in a pot (or claypot) for about 30 minutes.
- While the kombu kelp is steeping, parboil chicken wings in boiling water for 1-2 minutes to remove fat.
- Put the 4 chicken wings to the oden pot with the kombu kelp and place the pot over medium heat.
- Bring it to simmer and add katsuobushi bonito flakes. Turn the heat off and wait until the bonito flakes sink to the bottom.
- Drain the kombu kelp, 4 chicken wings, and bonito flakes from the oden broth. Put the 4 chicken wings back in to the broth.
- Add the prepared hard boil eggs, konnyaku and daikon to the pot and simmer for 20 minutes.
- Add nerimono of your choice such as chikuwa, and agemono of your choice such as atsuage, and simmer for 10 minutes.
- Before serving, mix Japanese hot mustard powder with water in a small serving plate for dipping sauce.
- Serve oden hot with the mustard sauce.
Notes
*1 I used chikuwa and fish balls on skewers. If you can not get access to nerimono, you can make your own following my recipe here.
*2 I used atsuage, tempura, and gobō ten.
Nutrition
Calories: 574kcal, Carbohydrates: 19g, Protein: 60g, Fat: 26g, Saturated Fat: 3g, Cholesterol: 212mg, Sodium: 871mg, Potassium: 441mg, Fiber: 2g, Sugar: 10g, Vitamin A: 260IU, Vitamin C: 19.2mg, Calcium: 58mg, Iron: 1.3mg