How to Cook Oden

Oden Ingredients (For 4 serving):

Egg 4 pcs
Radish 500g
Potato 500g
Konjac 1 pc
Deep Fried Tofu 4 pcs
Yaki Chikuwa 4 pcs
Satsuma Age 4 pcs
Gobo Ten 4 pcs
Hanpen 2 pcs
Chikuwabu 2 pcs
Konbu 20g
Katsuo Bushi 60g
Sugar 1 tablespoon
Salt appropriate amount

Make Oden soup stock. Put 20g of kelp in 2ltr water and leave it for 30 mins.

And heat them by medium heat. When it boils, remove the kelp. This kelp can eat, so keep it.

And then add dried bonito (60g). Reduce heat to low and simmer for 5 - 6 mins and strain. You can make around 1.5ltr Oden soup stock. Or you can use Kayanoya 茅乃舍 dashi for Oden soup base but need to add seasonings.

Preparation of radish. Cut the radish into slices of about 3cm. Peel them thickly.

Put the radish in a large pot, add water and heat. When it boils, reduce the heat and boil for 20 mins.

If the skewers pass through smoothly, it's done.

Preparation of potato. Peel the potatoes.

Cut the potatoes into large pieces.

Put the potatoes in a large pot, add water and heat. When it boils, reduce the heat and boil for 10 mins. If the skewers pass through bit hardly, it's done.

Preparation of eggs. Put the eggs in a large pot, add water and heat. When it boils, reduce the heat and boils for 10 mins. After boiling, put eggs into cold water soon for about 5 mins.

You can peel the eggshell easily.

Preparation of Konjac. Cut the Konjac into triangles. Put them into a bowl and add half teaspoon of salt and leave them for 5 mins.

And then put all Konjac in a pot, add water and heat. When it boils, reduce the heat and boil for 1 min. If the odor is removed, it's done.

Preparation of fried ingredients. Cut the ingredients into bite-size.

And then put the fried ingredients in a colander. Pour boiling water to drain the oil.

Prepare the Konbu (removed from soup stock). Cut the Konbu into strips and then tie them.

Prepare 60ml of soy sauce, 60ml of mirin, 1 tablespoon of sugar and 1/3 teaspoon of salt for 1.5ltr soup stock.

Firstly put the radish, Konjac and eggs into Oden soup. And simmer for 30 mins.

After 30 mins, add deep fried tofu, potato and Chikuwabu and then simmer again for 20 mins.

After 20 mins, add other all ingredients into the pot. Simmer them for another 10 mins.

Taste it and if necessary, adjust the taste. Then it's done! If you cool down the finished oden completely once and heat it again, the dashi taste will soak in more and then the taste of ingredients will be much better.

直源醬油 金澤風味關東煮湯底
NAOGEN KANAZAWA STYLE ODEN SOUP BASE

人字部 濃縮鰹魚麵汁
NINBEN BONITO SOUP BASE FOR NOODLE

茅乃舍 湯底
KAYANOYA DASHI SOUP STOCK