Photograph of the finished Oden

Japan · Lẩu hầm Oden

Oden

2 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White radish White radish 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Konnyaku jelly Konnyaku jelly 7.1 oz
  • Photograph of Japanese fish cake Japanese fish cake 8.5 oz
  • Photograph of Fried tofu aburaage Fried tofu aburaage 2.8 oz
  • Photograph of Potato Potato 8.5 oz
  • Photograph of Dashi broth Dashi broth 6 ¾ cups
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Mirin Mirin ¼ cup
  • Photograph of Cooking sake Cooking sake 2 ⅔ tbsp
  • Photograph of Kombu seaweed Kombu seaweed 0.7 oz

Method

  1. 1 Peel the radishes into 3 cm thick slices, bevel the edges, and blanch them for 15 minutes to reduce their pungency.
  2. 2 Boil the eggs for 10 minutes, then peel them, score the konnyaku (egg shells), and blanch them in boiling water for 2 minutes.
  3. 3 Blanch the Japanese fish cakes in boiling water to remove excess oil, then open the bag of fried tofu (aburaage).
  4. 4 Dashi broth is made by simmering kombu, soy sauce, mirin, and sake.
  5. 5 Arrange the radishes, potatoes, and konnyaku in a pot and simmer for 60 minutes.
  6. 6 Add the eggs and fish cake, simmer for another 30 minutes, then let cool in the pot to allow the flavors to infuse before reheating.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: cook the radishes, potatoes, and konnyaku under high pressure for 10 minutes, then let them air dry for 10 minutes; this reduces the cooking time to about 40 minutes, allowing the vegetables to absorb the flavors faster and eliminating the need for constant monitoring. The eggs and fish cake in step 6 should still be soaked with the lid open for 20 minutes to prevent them from bursting.

Start cooking