Ingredients with Measurements:
- 1 lb. daikon radish, peeled and sliced into 1-inch rounds
- 1 lb. konnyaku (yam cake), sliced into 1-inch rounds
- 1 lb. firm tofu, cut into 1-inch cubes
- 1 lb. fish cakes (kamaboko), sliced into 1-inch rounds
- 1 lb. boiled eggs, peeled
- 1 lb. chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 lb. shiitake mushrooms, stems removed
- 1 cup soy sauce
- 1/2 cup sake
- 1/2 cup mirin
- 1/4 cup sugar
- 10 cups water
- 2 green onions, thinly sliced
- 1/4 cup grated daikon radish
- 1/4 cup grated ginger
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Serving bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the soy sauce, sake, mirin, sugar, and water. Bring to a boil over high heat.
2. Add the daikon radish, konnyaku, tofu, fish cakes, boiled eggs, chicken thighs, and shiitake mushrooms to the pot. Reduce the heat to low and simmer for 30-40 minutes, or until the vegetables and chicken are tender.
3. Serve the oden hot pot in individual bowls, garnished with green onions, grated daikon radish, and grated ginger.
Time:
Preparation time: 20 minutes
Cooking time: 30-40 minutes
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Total fat: 10g
Saturated fat: 2g
Cholesterol: 150mg
Sodium: 2000mg
Total carbohydrates: 30g
Dietary fiber: 5g
Total sugars: 15g
Protein: 35g
Substitutions for ingredients:
- Instead of chicken thighs, you can use pork belly or beef brisket.
- Instead of shiitake mushrooms, you can use enoki mushrooms or oyster mushrooms.
Variations:
- Add udon noodles or ramen noodles to the hot pot for a heartier meal.
- Use different types of fish cakes, such as chikuwa or atsuage.
- Add other vegetables, such as cabbage, carrots, or potatoes.
Tips and tricks:
- To make the oden hot pot more flavorful, you can add a piece of kombu (dried kelp) to the broth while it simmers.
- If you don't have mirin, you can substitute it with a mixture of 1 tablespoon of sugar and 1/4 cup of white wine.
Storage instructions:
Store any leftover oden hot pot in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the oden hot pot, simply heat it up in a pot over medium heat until it's hot.
Presentation ideas:
Serve the oden hot pot in a large pot or Dutch oven and let everyone serve themselves. Alternatively, you can serve it in individual bowls.
Garnishes:
Garnish the oden hot pot with thinly sliced green onions, grated daikon radish, and grated ginger.
Pairings:
Serve the oden hot pot with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Pickled vegetables, such as takuan (pickled daikon radish) or tsukemono (Japanese pickles)
- Steamed rice
- Miso soup
Troubleshooting advice:
- If the broth is too salty, you can add more water to dilute it.
- If the vegetables and chicken are not tender enough, you can simmer them for a longer period of time.
Food safety advice:
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F.
- Store any leftover oden hot pot in the refrigerator within 2 hours of cooking.
Food history:
Oden is a popular Japanese winter dish that dates back to the Edo period (1603-1868). It's typically served in hot pot form and consists of various ingredients simmered in a soy sauce-based broth.
Flavor profiles:
The oden hot pot has a savory and slightly sweet flavor from the soy sauce, sake, and mirin. The daikon radish and konnyaku add a mild earthy flavor, while the chicken and fish cakes add a meaty and slightly salty flavor.
Serving suggestions:
Serve the oden hot pot with steamed rice and a side of pickled vegetables for a complete meal.
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Region: Japanese