ODEN(Japanese hot pot)- Japanese home cooking class in Tokyo

Written By Tomoko Mizusaka

Oden

Oden is a classic Japanese winter hot pot dish featuring daikon radish, konnyaku, fish cakes, and other ingredients simmered slowly in a kombu and bonito dashi broth. Careful preparation of the ingredients, followed by simmering over medium heat for at least 30 minutes and allowing it to cool, ensures the flavors penetrate deeply.​

ODEN; Hands-on cooking-Japanese home cooking class in Tokyo

Ingredients

Main Ingredients(serve 6):

  • Daikon radish: 1/3 to 1/2 radish (cut into 2-3 cm thick rounds)

  • Ground chicken: 200 g (mixed with 40 g grated onion, 2 Tbsp potato starch or cornstarch, 1/3 tsp salt, and 1 egg)

  • Konnyaku: 1 block (score and parboil)

  • Mochi kinchaku (mochi pouches): 4 pieces

  • Processed fish cakes (satsuma-age, chikuwa, etc.): to taste

  • Optional: Potatoes

Broth

  • Dashi stock (kombu and bonito): 1.5 L

  • Usukuchi soy sauce (light soy sauce): 3-4 Tbsp

  • Mirin: 5 Tbsp

  • Sake: 2-4 Tbsp

  • Sugar and salt: a pinch each

  • Oyster sauce: 1 Tbsp.​

Instructions

  1. Prepare the dashi stock.

  2. Peel the daikon thickly and slice into 2-3 cm rounds. Make shallow cross cuts (about 1/3 deep) on one side for even cooking. Rinse briefly in water, wrap loosely, and microwave at 600W for 7 minutes until a skewer pierces easily. Prepare mochi kinchaku during this time.

  3. Drain the daikon, place in a bag with 1 Tbsp mirin and 1 Tbsp soy sauce mixed together, and seal.

  4. Parboil konnyaku and fish cakes to remove excess oil.

  5. In a pot, add dashi, konnyaku, daikon, and boiled eggs. Bring to a strong simmer over medium-high heat with a lid.

  6. Once boiling, add chikuwa, mochi kinchaku, and fish cakes. Reduce to low heat and simmer for 15 minutes.

  7. For chicken meatballs: Mix ground chicken with salt and egg using a spatula. Add potato starch and knead thoroughly.

  8. Add meatballs to the pot and simmer over low to medium heat for 5 minutes. Add remaining fish cakes, simmer another 5 minutes, then turn off heat and let cool.

  9. Serve with karashi mustard or yuzu kosho.

    Please book from here.↓

    https://www.byfood.com/ja/experiences/customizable-vegetarian-washoku-home-cooking-class-tokyo-968

Tomoko Mizusaka
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