ODEN
Winter is a dreadful part of the year, with many turning to warm and comforting dishes such as Oden. It is a popular classic dish, consisting of a wide variety of ingredients gently simmered in a soy broth. Usually accented with a dollop of Karashi mustard and sometimes accompanied with a cup of warm Sake, this symphony of flavours and textures hits the sweet spot.
COMMON INGREDIENTS IN ODEN:
Egg たまご : Chicken eggs are commonly used, though may be substituted with quail egg. A core component of Oden.
Chikuwa ちくわ: Hollow tubular ingredient made from minced fish. Slightly spongy texture.
Konnyaku こんにゃく: A rubbery firm mottled-grey ingredient, rich in gelatine, that is made from a perennial plant Amorphophallus konjac. Also known as elephant yam and devil’s tongue, this is an acquired taste for many.
Hanpen はんぺん: White, often triangular, soft ingredient, also made from minced fish. It is placed last into the pot and simmered for a few minutes prior to serving because it is delicate. Hence, it will turn mushy if cooked for too long.
Daikon だいこん: Long white Japanese radish, akin to a monstrous sized carrot. Often sliced into thick rounds and simmered for hours to achieve a soft and flavourful outcome.
Oden おでん
Serves 4
90min
Easy
Ingredients
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1 Litre of Ichiban Dashi: refer to Dashi page.
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3 tablespoons of Mirin みりん (Japanese cooking wine)
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3 tablespoons of Shoyu 醤油 (light colored soya sauce)
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8 Quail Eggs
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2 pieces of Chikuwa: cut into halves
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Konnyaku : cut into small triangles
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Hanpen: cut into small triangles
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Daikon: cut into 2cm thick rounds
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Karashi mustard からし (often found in tubes)
Equipment:
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Large stewing pot
Method
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Prepare Ichiban Dashi. Pour it into a large stewing pot. Bring it to a boil on high heat. When it boils, reduce the heat to medium low and simmer.
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Add the Mirin and Shoyu.
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Boil the quail eggs separately. Remove the shells, and add them into the stewing pot.
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Add in the Chikuwa, Konnyaku, and Daikon. Allow them to simmer for 90min. It is important that the Daikon achieves a soft consistency.
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Add in the Hanpen 3mins before serving.
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Squeeze a dollop of Karashi by the side.