Easy Recipe Oden Japanese OnePot Dish Restaurant Style

Simple making ultimate Oden: Japanese One-Pot Dish easy, delicious, practical. Oden is a one-pot dish, which is a little bit different from stew or hot pot. It's more like a simmered dish: assorted fish balls, fish cakes, Atsuage (deep-fried tofu), hard-boiled eggs, konnyaku, and some vegetables are simmered in soy sauce-based broth. Although the fish cakes are mostly brown and. Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes), consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Hello everyone,In this video, I will show you how to make Oden, a hearty Japanese one-pot dish that is perfect to serve in the cold season.

Oden is classified as nimono (煮物, simmered dish) as well as nabe ryori (鍋料理, hot pot dish). The cooking method is simmering but because of the varieties of ingredients cooked together in one pot At Japanese grocery stores, you will also find a pack of assorted oden ingredients for small servings. Oden is the quintessential Japanese one pot simmered dish consisting of daikon radish, konnyaku, and fish cakes stewed in a light soy flavored dashi broth.

17 ingredients, 16 steps, cooking Oden: Japanese One-Pot Dish

Good Morning mother, now you can present recipe Oden: Japanese One-Pot Dish with 17 ingredients and 16 steps. Below this is how to prepare, please read carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 16 stages of easy cooking Oden: Japanese One-Pot Dish.

Ingredients for Oden: Japanese One-Pot Dish

1. Prepare 1 : medium daikon.
2. You need 1 : medium carrot.
3. It’s : shiitake mushroom.
4. You need : various types of fish cake.
5. It’s 7 cups : dashi.
6. It’s 2 tablespoon : soy sauce.
7. It’s 1 tablespoon : mirin.
8. It’s 2 tablespoon : sake.
9. It’s 1/2 teaspoon : Sugar.
10. Prepare : salt to taste.
11. It’s 2 : – 4 cabbage rolls.
12. Prepare 1 block : konjac.
13. It’s : Oden Dipping Sauce.
14. It’s 3 tablespoon : Ketchup.
15. You need 1 tablespoon : miso.
16. You need 1 tablespoon : dashi.
17. Prepare 1 teaspoon : or more wasabi to your liking. Enjoy Sukiyaki, a popular Japanese Beef Hot Pot often cooked and served at the table Oden is a Japanese hot pot dish in which ingredients are slowly simmered in a soy sauce based soup.It's typically considered a winter dish in Japan The method described in this recipe is just one way of making Oden.You can vary certain ingredients, but others like daikon radish, boiled eggs, konnyaku.This is a one-pot Japanese dish. If all basic ingredients Oden: Japanese One-Pot Dish it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Stages Cooking Oden: Japanese One-Pot Dish

1. To make dashi stock, please refer to this video (https://www.youtube.com/watch?v=Ppi5498XeDE&t=3s) for step-by-step instruction. After you make the dashi, don’t throw away the kombu. You can use them to make the kombu tie. Just cut them into thin strips and tie a knot in the middle.
   
2. You can also use cabbage rolls in oden. (Recipe: https://www.youtube.com/watch?v=VmnnuHRxE8g&t=0s)
   
3. If you use dried shiitake mushrooms in your oden, reconstitute the mushrooms before using them.
   
4. To prepare the konjac cake, first, slid shallowly on both the top and bottom side. Next, cut the konjac cake into smaller pieces. After that, boil the konjac cake for 2 minutes to get rid of the konjac smell. Take out and set aside.
   
5. Boil the eggs for 10 minutes on low heat. When the time is up, take the eggs out and chill in an ice bath. After the eggs are cool off, peel the shell. Gently poke holes around the eggs and then set them aside.
   
6. With the daikon and carrot, peel off the skin and cut into about 1″ thick. Make a small slid in the middle to help to absorb the flavors. Next, boil the carrot and daikon on medium-high heat for 10 minutes. Take out and set aside.
   
7. To make the tofu mochi pouches, you’ll need to get the aburrage, the Japanese fried tofu pouches and the kirin mochi. Cut the fried tofu pouches in half. Cut the kirin mochi in quarters. Next, stuff the kirin mochi in the tofu pouch and insert a toothpick to close it off.
   
8. If you can find the fish cake rolls that are hollow in the middle, insert a stalk of green onion into the fish cake roll. Cut off the excess on both ends. Then cut the fish cake into smaller pieces.
   
9. With other premade fish cakes you can find in the supermarket, simply cut them into smaller sizes. Any shapes that you prefer.
   
10. To make the oden dipping sauce, in a clean bowl, add 1 tbsp of miso, 3 tbsp of ketchup, and 1 tbsp dashi. If you want to make your sauce spicy, you can add 1 tsp of wasabi and mix well.
    
11. In a clean pot, add 7 cups of dashi. Next, add the cabbage rolls, daikon, carrot, konjac cake, hard-boiled egg, and shiitake mushroom. The rule is to put the root vegetables and the ingredients that would take longer to cook and absorb the flavor first.
    
12. Next, add 2 tbsp of soy sauce, 1 tbsp of mirin, 2 tbsp of sake and 1/2 tsp of sugar. Bring it to a boil
    
13. When the broth starts to boil, cover with a lid and adjust the heat to medium-high and boil for 10 minutes.
    
14. After 10 minutes, add the various fish cakes that you have. Cover again and boil for another 5 minutes.
    
15. After 5 minutes, add the kombu tie and cook for 5 more minutes. When the time is up, you’re done.
    
16. Transfer your oden into a large serving bowl, or a donabe pot if you have one. And serve with the oden dipping sauce. You can also cook oden directly in a donabe pot. Just make sure to adjust the amount of ingredients to the size of your donabe pot
    
17. Finish and Enjoy.

In this dish, the main elements are used which are different from the individual.This is a type of "Nabenomo".Oden is a name given to this dish which is previously named as "MISODENGAKU", or simply known as "Denjaku".This was the dish in which boiled tofu.In Japan, Oden seasonings differ by regions, but the two main ones are Kanto and Kansai.

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