Japanese > Kanto Region

Kanto-Style Oden Recipe

Ingredients with Measurements:
- 1 lb daikon radish, peeled and cut into 1-inch rounds
- 1 lb konnyaku (yam cake), cut into bite-sized pieces
- 1 lb boiled eggs, peeled
- 1 lb fish cakes, sliced into bite-sized pieces
- 1 lb beef tendons, cut into bite-sized pieces
- 6 cups dashi (Japanese soup stock)
- 1/2 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1 tbsp sugar
- 2 green onions, thinly sliced
- 1/4 cup grated daikon radish
- 1/4 cup grated ginger

Special equipment needed:
- Large pot
- Ladle
- Skimmer

Step-by-step instructions:
1. In a large pot, combine the dashi, soy sauce, sake, mirin, and sugar. Bring to a boil over high heat.
2. Add the daikon radish, konnyaku, beef tendons, and fish cakes to the pot. Reduce the heat to low and simmer for 1 hour.
3. Add the boiled eggs to the pot and continue to simmer for another 30 minutes.
4. Serve the oden in individual bowls, garnished with green onions, grated daikon radish, and grated ginger.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings

Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 26g
Protein: 30g
Sodium: 2000mg

Substitutions for ingredients:
- Instead of beef tendons, you can use chicken or pork.
- Instead of konnyaku, you can use tofu.

Variations:
- Add other ingredients such as mushrooms, carrots, or potatoes.
- Use different types of fish cakes such as kamaboko or chikuwa.

Tips and tricks:
- To enhance the flavor, you can add a piece of kombu (dried kelp) to the soup stock.
- Skim off any scum that rises to the surface of the soup while simmering.
- You can make the oden ahead of time and reheat it before serving.

Storage instructions:
Store the oden in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the oden in a pot over low heat until heated through.

Presentation ideas:
Serve the oden in individual bowls with chopsticks and a spoon.

Garnishes:
- Green onions
- Grated daikon radish
- Grated ginger

Pairings:
- Japanese rice
- Pickled vegetables

Suggested side dishes:
- Miso soup
- Edamame

Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too bland, add more soy sauce or salt to taste.

Food safety advice:
- Make sure all ingredients are cooked thoroughly before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.

Food history:
Oden is a traditional Japanese winter dish that originated in the Kanto region. It is typically made with a variety of ingredients simmered in a soy sauce-based soup stock.

Flavor profiles:
The oden has a savory and slightly sweet flavor from the soy sauce, sake, and mirin. The daikon radish and konnyaku absorb the flavors of the soup and add a unique texture to the dish.

Serving suggestions:
Serve the oden as a main dish for a cozy winter meal.

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Region: Japanese

Taste: Savory, Umami, Tangy, Sweet, Aromatic