Oden is a simmered one-pot dish that is especially popular during the winter in Japan. Daikon radish, konbu (kelp), konnyaku, satsuma-age (savory cakes made from fish paste and vegetables), hard boiled eggs, and other things are slowly simmered in a light but rich tasting dashi broth (fish and kelp based broth). Basic directions for how to make oden are shown below.
Note: Regional differences exist. In some areas, oden is simmered in a darker, soy sauce based broth.
Oden (Simplified Recipe)
Main Ingredients:
- daikon radish
- konbu (kelp),
- konnyaku,
- satsuma-age (savory cakes made from fish paste and vegetables)
- hard boiled eggs
- other vegetables, etc.
Stock:
- 1 packet oden dashi bouillon
- Water
Directions:
- Soak konbu (kelp) in water until it is soft. Cut the konbu into strips and tie each one in a knot.
- Prepare the dashi broth using a packet of bouillon especially made for oden (follow directions on packet). Alternatively, prepare the dashi from scratch using konbu (kelp), katsuo-bushi, soy sauce, and mirin.
- Bring the broth to a gentle boil, lower the heat, and add the vegetables and other ingredients in stages (starting with those that will take the longest to cook such as daikon radish, konnyaku, and konbu).
- Gently simmer on very low heat for about 45-60 minutes in total.
Oden tastes best when the flavors are allowed to slowly sink into the ingredients.
And…it makes great leftovers for the next day.
