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

  1. 1 Litre of Ichiban Dashi: refer to Dashi page.

  2. 3 tablespoons of Mirin みりん (Japanese cooking wine)

  3. 3 tablespoons of Shoyu 醤油 (light colored soya sauce)

  4. 8 Quail Eggs

  5. 2 pieces of Chikuwa: cut into halves

  6. Konnyaku : cut into small triangles

  7. Hanpen: cut into small triangles

  8. Daikon: cut into 2cm thick rounds

  9. Karashi mustard からし (often found in tubes)

 

Equipment:

  1. Large stewing pot

Method

  1. 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.

  2. Add the Mirin and Shoyu.

  3. Boil the quail eggs separately. Remove the shells, and add them into the stewing pot.

  4. Add in the Chikuwa, Konnyaku, and Daikon. Allow them to simmer for 90min. It is important that the Daikon achieves a soft consistency.

  5. Add in the Hanpen 3mins before serving. 

  6. Squeeze a dollop of Karashi by the side.