ODEN RECIPE

ODEN Recipe 

Oden is sometimes served all year round in Japanese restaurants and food carts, even though it is typically thought of as a stew for the winter. There are even restaurants in Japan that are just for oden. However, the soup is so common during the colder months that even many convenience store chains carry it. A warming tray where customers can select their preferred takeaway ingredients emits the familiar scent. However, the only real requirements on the list of ingredients are the components of the broth; if your heart desires oden with only fried tofu and potatoes, go ahead and make it. 















INGREDIENTS 

ODEN Recipe 

Served for 4


4-12-inch daikon



1 block (approximately 220 g) of konnyaku




2 blocks (approximately 200 g) of atsu-age (fried tofu)



2 packets (approximately 200 g) of hanpen (soft fish cake)


4 packets (approximately 150 g) of satsuma age



4 potatoes


4 hard-boiled eggs




For the stock,


1.5 liters (6 cups) of
Dashi



4 Tbsp,soy sauce


4 Tbsp, Mirin



1 teaspoon salt




1, Karashi (Japanese mustard)

 

How to make ODEN??



Step1




• First, slice the white radish into rounds that are 3 cm (11/4 in) thick. To prevent the rounds from breaking apart while being cooked, peel the slices and trim the sharp edges. To ensure that the rounds cook evenly, score a cross on each side. Drain after 20 minutes of cooking in boiling water. 






Step 2:




Slice the konnyaku diagonally in half and lightly score the surface in a cross-hatch pattern so that it will absorb the flavors of the stock as it cooks. Unwrap the satsuma age and cut the atsu-age and hanpen blocks in half diagonally. After peeling the potatoes, cook them for 15 minutes in boiling water in a pan. Eggshell the eggs. 






Step 3:



In a large saucepan or donabe (a large Japanese earthenware pot, you can serve the oden from it at the table if you have one), combine the stock ingredients (prepared dashi, mirin, soy sauce, and salt). Bring to a boil all of the prepared ingredients. Cover and simmer for forty minutes on low heat.



Serve the oden with Japanese mustard in bowls.

Key word 

kozuki oden






greg oden


oden



sabrina oden



oden one piece

Japanese stew 

Recipe Video 

 

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