1 daikon japanese radish (approx. 10cm long)
1 pack chikuwa fish cakes
1 pack abura age fried tofu
1/2 pack mochi
1 pack konnyaku
1 sheet konbu seaweed
4 eggs, boiled & peeled
4-6 tbsp soy sauce
4-6 tbsp mirin
1 pack gobo maki burdock root fish cakes
1 pack karashi mustard
- The first step is to prepare your ingredients by cutting up the daikon and chikuwa into bite-sized pieces. Next cut the mochi and abura age tofu in half, width-wise across the middle. Poke a little hole in the abura age to make a pocket and pop the mochi inside. Push a toothpick through both sides of the open end and back again, to keep it together while cooking.
- Next cut the konnyaku into triangles and boil them in a separate pan for a few minutes. While you are doing this, get a whole piece of konbu seaweed and let it soak in enough water (approximately 1 litre) to completely cover it for about 20 minutes.
- Next, add the soaked konbu seaweed and water we soaked it in to your large stewing pot and slowly bring it to the boil (remove from the heat just before the water actually boils). Now pour 4-6 tablespoons each of soy sauce and mirin before adding the daikon radish and konnyaku to the pot, allow it to simmer over a low heat for approximately an hour.
- Once you have done this, add the chikuwa, gobou-maki and eggs to the pot and continue to let it simmer for another 40 minutes. Then add your kinchaku abura age wrapped mochi and simmer for a further 20 minutes.
- Now that your oden is ready, place the large serving pot in the middle of the table and let everyone serve themselves by taking a few ingredients (including the konbu which you may want to slice up while still in the pot) and some soup in a small bowl. Oden is typically served with Japanese mustard called karashi, so add a small amount of karashi to each bite of oden and enjoy this delicious meal.
Consigli e maggiori informazioni
- As mentioned above, there are a variety of other ingredients that are great for oden. Some of these are potato, carrots and boiled octopus if you are feeling brave.
- Hon tsuyu is a great way to make the soup stock due to its simplicity, but you can also use dashi stock powder or even make your own dashi if you prefer. You can even use pre-made udon soup stock for oden. If you choose to use a pre-made dashi soup stock, you can omit the kombu seaweed and its preparation from the recipe.
- Oden is traditionally served with sake in Japan, so break out some sake and enjoy in a completely authentic (and enjoyable) way.