‘Oden’ is a Japanese hot pot dish of several ingredients simmered in the seasoned dashi stock. The essential ingredients are Fishcakes such as Chikuwa and Fish Balls. I always add Daikon, Potato, Boiled Eggs, Konnyaku (Konjac) and Beef Tendon skewers. Beef Tendon is hard to find where I live, I often use Ossobuco (Veal Shanks) meat. ‘Oden’ is a perfect dish for dinner on a cold winter day.
4 to 5 Servings
6 cups (1500ml) Water
3 teaspoons Dashi Powder *I used Kombu Dashi & Katsuo (Bonito) Dashi
1 teaspoon Salt
2 tablespoons Soy Sauce
1 tablespoon Mirin
*Note: Prepare 4-5 servings of every ingredient
Beef Shank Meat *OR Beef Tendon, cooked with Ginger and Spring Onion
4-5 Boiled Eggs
1/2 to 1 Daikon (White Radish)
1 Konnyaku (Konjac)
2 Potatoes *peeled and cut into chunky pieces
Fish Cakes *e.g. Chikuwa, Fish Balls, etc.
- Boil Beef Shank Meat with a few sliced Ginger and 1 Spring Onion until soft. Cut into bite-size peaces and skewer. *Note: If you use Beef Tendon, it would take much longer time. Pressure cooker is a good method to cook it.
- Prepare Boiled Eggs. Peel Daikon and cut into chunky pieces, and boil until soft. Cut Konnyaku (Konjac) into the size that is easy to eat, and blanch for a few minutes.
- Place the all Soup ingredients in a large pot and heat over high heat. Add Daikon, Konnyaku (Konjac), Shank Meat Skewers, and Potato pieces. Once it is boiling, reduce the heat and simmer for several minutes.
- When Potato is almost soft, add Fish Cakes and Boiled Eggs, bring back to the simmer, and simmer until Fish Cakes are soft.
- *Note: You can set it aside at this stage, and warm it up just before serve. ‘Oden’ tastes nicer this way, but Boiled Eggs can’t be kept softly cooked.