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 and usually appears around September or October. Warm, filling and tasty, there are all kinds of oden experiences to be had.
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, fish cakes and dashi broth, are common in most versions of the dish, which in Japan varies by region.
You may use oden seasoning sold at Asian stores instead of using sake, soy sauce and sugar.
- 1/3 daikon radish, peeled and cut into 3/4 inch thick rounds
- 2 medium potatoes, peeled and cut into halves
- 4 boiled eggs, peeled
- 1 konnyaku (transparent yam starch cake), cut into large triangles
- 2 atsuage (deep fried tofu), blanched and cut into large triangles
- 4 ganmodoki (tofu fritters), blanched
- 2 or 4 fish paste cakes, such as chikuwa, hanpen, and satsumaage, cut into large chunks
- 4 musubi-kombu (knotted kelp)
- 4 to 5 tbsp. of soy sauce
- 2 tbsp. of sake
- 1 tsp. of sugar