Oden 101kcal / per person

recipes

category VegetablesSee the Related Food Category Page
recipe number 06105
cooking time 50 minutes
comment Oden is a dish with simmered daikon, konnyaku, eggs and fish cakes in soup. Serve with yellow mustard paste. One of the typical dishes for cold days.
image Soaking in the broth, steaming oden is a winter time favorite.
Konnyaku 60 g
(A) Dashi stock 2 and 1/2 cups
(A) Light soy sauce 1 and 2/3 tbsp
(A) Mirin 1 and 2/3 tbsp
(A) Salt 1/6 tsp

Quickly blanch the octopus in boiling water, drain in a colander and cut into bite-sized pieces. Halve the potato, place in a pot of cold water and bring to a boil. Cut the carrot into 1-cm thick rounds (wa-giri) and round off the edges.

Cut the daikon into 2-cm thick half-moon shapes (hangetsu-giri), round off the edges and cook in a pot of water until easily pierced with a bamboo skewer. Rehydrate the kombu in water, cut in half lengthwise, and tie a knot in each strip to make musubi-kombu.

Make shallow grid-like cuts on both sides of the konnyaku, cut into triangles and blanch in boiling water.

Bring the (A) ingredients to a boil in a pot, add the daikon, the carrot and the (3) konnyaku and heat. When the liquid starts to boil again, add the octopus, the musubi-kombu and the potato. Cook for 20 to 30 minutes, turn off the heat and let cool to soak up flavor. Heat the oden before serving. Place the oden in a serving bowl and add the soup.

technique Pre-cook slow cooking daikon, potato and konnyaku and start simmering with slow cooking ingredients. Keep the heat low enough that the ingredients simmer quietly in the pot. Simmer for 20 to 30 minutes and let it cool down so that the ingredients pick up the flavor.
  1. Quickly blanch the octopus in boiling water, drain in a colander and cut into bite-sized pieces. Halve the potato, place in a pot of cold water and bring to a boil. Cut the carrot into 1-cm thick rounds (wa-giri) and round off the edges.
  2. Cut the daikon into 2-cm thick half-moon shapes (hangetsu-giri), round off the edges and cook in a pot of water until easily pierced with a bamboo skewer. Rehydrate the kombu in water, cut in half lengthwise, and tie a knot in each strip to make musubi-kombu.
  3. Make shallow grid-like cuts on both sides of the konnyaku, cut into triangles and blanch in boiling water.
  4. Bring the (A) ingredients to a boil in a pot, add the daikon, the carrot and the (3) konnyaku and heat. When the liquid starts to boil again, add the octopus, the musubi-kombu and the potato. Cook for 20 to 30 minutes, turn off the heat and let cool to soak up flavor. Heat the oden before serving. Place the oden in a serving bowl and add the soup.