Recipe of Award-winning Oden: Japanese One-Pot Dish

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Oden: Japanese One-Pot Dish. Oden is a hearty Japanese one-pot dish which is perfect for eating in cold weather. It has a variety of ingredients such as Daikon radish, Konnyaku, Atsuage (deep fried tofu), Beef sinew, eggs and all sorts of fish cakes in a subtly flavoured soup. Oden is a kind of hot pot consisting of daikon, potatoes, eggs, Konbu (kelp), konnyaku, and different types of fish cakes, simmered in lightly flavoured soup stock.

Oden: Japanese One-Pot Dish It tastes even better the second day! Today, I will show you how to make oden, a hearty Japanese one-pot dish that's perfect for the cold weather. It's an easy recipe and a bulk of the work is in prepping all the ingredients before cooking.

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, oden: japanese one-pot dish. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Oden is a hearty Japanese one-pot dish which is perfect for eating in cold weather. It has a variety of ingredients such as Daikon radish, Konnyaku, Atsuage (deep fried tofu), Beef sinew, eggs and all sorts of fish cakes in a subtly flavoured soup. Oden is a kind of hot pot consisting of daikon, potatoes, eggs, Konbu (kelp), konnyaku, and different types of fish cakes, simmered in lightly flavoured soup stock.

Oden: Japanese One-Pot Dish is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Oden: Japanese One-Pot Dish is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have oden: japanese one-pot dish using 17 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Oden: Japanese One-Pot Dish:

  1. {Take 1 of medium daikon.
  2. {Prepare 1 of medium carrot.
  3. {Take of shiitake mushroom.
  4. {Make ready of various types of fish cake.
  5. {Get 7 cups of dashi.
  6. {Make ready 2 tablespoon of soy sauce.
  7. {Make ready 1 tablespoon of mirin.
  8. {Make ready 2 tablespoon of sake.
  9. {Make ready 1/2 teaspoon of Sugar.
  10. {Get of salt to taste.
  11. {Prepare 2 of – 4 cabbage rolls.
  12. {Get 1 block of konjac.
  13. {Get of Oden Dipping Sauce.
  14. {Take 3 tablespoon of Ketchup.
  15. {Get 1 tablespoon of miso.
  16. {Take 1 tablespoon of dashi.
  17. {Get 1 teaspoon of or more wasabi to your liking.

Oden (Japanese One Pot Simmered Dish) is the quintessential Japanese comfort food. It is a kind of hot pot or stew consisting mainly of daikon radish, konnyaku, and fish cakes stewed in a light soy flavored dashi broth. Other ingredients may include cubes of tofu,. Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes), consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy -flavored dashi broth.

Steps to make Oden: Japanese One-Pot Dish:

  1. To make dashi stock, please refer to this video (https://www.youtube.com/watch?v=Ppi5498XeDE&t=3s) for step-by-step instruction. After you make the dashi, don’t throw away the kombu. You can use them to make the kombu tie. Just cut them into thin strips and tie a knot in the middle..
  2. You can also use cabbage rolls in oden. (Recipe: https://www.youtube.com/watch?v=VmnnuHRxE8g&t=0s).
  3. If you use dried shiitake mushrooms in your oden, reconstitute the mushrooms before using them..
  4. To prepare the konjac cake, first, slid shallowly on both the top and bottom side. Next, cut the konjac cake into smaller pieces. After that, boil the konjac cake for 2 minutes to get rid of the konjac smell. Take out and set aside..
  5. Boil the eggs for 10 minutes on low heat. When the time is up, take the eggs out and chill in an ice bath. After the eggs are cool off, peel the shell. Gently poke holes around the eggs and then set them aside..
  6. With the daikon and carrot, peel off the skin and cut into about 1″ thick. Make a small slid in the middle to help to absorb the flavors. Next, boil the carrot and daikon on medium-high heat for 10 minutes. Take out and set aside..
  7. To make the tofu mochi pouches, you’ll need to get the aburrage, the Japanese fried tofu pouches and the kirin mochi. Cut the fried tofu pouches in half. Cut the kirin mochi in quarters. Next, stuff the kirin mochi in the tofu pouch and insert a toothpick to close it off..
  8. If you can find the fish cake rolls that are hollow in the middle, insert a stalk of green onion into the fish cake roll. Cut off the excess on both ends. Then cut the fish cake into smaller pieces..
  9. With other premade fish cakes you can find in the supermarket, simply cut them into smaller sizes. Any shapes that you prefer..
  10. To make the oden dipping sauce, in a clean bowl, add 1 tbsp of miso, 3 tbsp of ketchup, and 1 tbsp dashi. If you want to make your sauce spicy, you can add 1 tsp of wasabi and mix well..
  11. In a clean pot, add 7 cups of dashi. Next, add the cabbage rolls, daikon, carrot, konjac cake, hard-boiled egg, and shiitake mushroom. The rule is to put the root vegetables and the ingredients that would take longer to cook and absorb the flavor first..
  12. Next, add 2 tbsp of soy sauce, 1 tbsp of mirin, 2 tbsp of sake and 1/2 tsp of sugar. Bring it to a boil.
  13. When the broth starts to boil, cover with a lid and adjust the heat to medium-high and boil for 10 minutes..
  14. After 10 minutes, add the various fish cakes that you have. Cover again and boil for another 5 minutes..
  15. After 5 minutes, add the kombu tie and cook for 5 more minutes. When the time is up, you’re done..
  16. Transfer your oden into a large serving bowl, or a donabe pot if you have one. And serve with the oden dipping sauce. You can also cook oden directly in a donabe pot. Just make sure to adjust the amount of ingredients to the size of your donabe pot.
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Oden is a Japanese hot pot dish in which ingredients are slowly simmered in a soy sauce based soup. It's typically considered a winter dish in Japan and usually appears around September or October. Warm, filling and tasty, there are all kinds of oden experiences to be had. The method described in this recipe is just one way of making Oden. This is a one-pot Japanese dish.

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