We are making delicious Oden with lots of ingredients; daikon radish, konjac, soft-boiled eggs, cabbage rolls, fish surimi products, and potato. We will also make Takarabukuro also known as treasure bags, in which ingredients are placed in aburaage, deep-fried tofu pouches.
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| Cook Time | 80 minutes |
| Time for soaking kombu and bonito flakes is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Broth
1000-1200 ml Water 1 sheet Dashi Kombu Seaweed 10x10cm/4"x4" 20 g Katsuobushi (Bonito Flakes) thickly-shaved 3 tbsp Usukuchi Soy Sauce usukuchi is both saltier and lighter in color than regular soy sauce, substitute 1 tbsp regular soy sauce and 6g/0.2 oz salt for 3 tbsp usukuchi 3 tbsp Mirin
Oden Ingredients
4 cm Daikon Radish 1/2 Konjac 2 Eggs 1 Potato large-size 1 Cabbage Leaf 2 heads Spinach 1/2 Hanpen boiled white fish surimi product Nerimono 2 types of fish surimi products
Takarabukuro (Treasure Bags) 4 pieces
2 pieces Aburaage thin deep-fried tofu pouches 1 Kirimochi 50 g Thin Pork Slices Enoki Mushrooms Shimeji Mushrooms Long Green Onions (Naganegi) the total weight of mushrooms and naganegi is 50g for 4 bags.
Topping
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let's prepare the ingredients! Make a grid pattern on both sides of the konjac.
- Cut konjac into triangles and boil briefly.
- Peel the skin of the daikon radish and cut into half moons.
- Make a cross-shaped cut on one side of the daikon.
- Microwave the daikon until you can easily pierce it with a bamboo skewer.
- Rinse the surface of the potato thoroughly. Cut the potato in half but leave the skin attached.
- Cut the aburaage, thin deep fried tofu in half.
- Cut the sliced pork into one 2 cm (0.8") pieces.
- Cut the naganegi, long green onion thinly using diagonal cuts.
- Tear the shimeji mushrooms into smaller pieces and cut enoki mushrooms.
- Cut the kirimochi, square rice cake into 4 pieces.
- Cut the larger nerimono, deep-fried fish and tofu cake in half.
- Cut the hampen, fish minced and steamed in half.
- That's all for the cutting.
- Next, let's reduce the oil from the deep-fried ingredients. Place the 2 types of nerimono in a pot of boiling water, remove and lightly press them with a paper towel.
- Aburaage contains a relatively large amount of oil so parboil it after the nerimono. Remove the excess oil with a paper towel as well. This parboiling process helps the ingredients to absorb the broth.
- Now, let's make cabbage rolls. Cook the cabbage leaf in boiling water.
- Cook the root part of the spinach first and then the leaf part. Squeeze the spinach tightly to remove the excess water.
- Remove the firm stalk of the cabbage leaf.
- Place the spinach on the cabbage leaf and roll it tightly.
- Skewer the cabbage roll with long bamboo sticks in 3 to 4 cm (1.2"~1.6") intervals. Cut the cabbage roll between the bamboo sticks.
- Skewer the hanpen and nerimono along with the cabbage roll.
- To make the soft boiled eggs, add a small amount of vinegar to the boiling water, and gently place the eggs into it. The vinegar helps to keep the egg white from leaking in case the egg shells are cracked. Be sure to bring the eggs to room temperature beforehand.
- Boil about 6 minutes and place the eggs into ice water.
- Remove the shells and cut the eggs in half lengthwise.
- Let's make takarabukuro, which means treasure bag in Japanese! Open the aburaage, a thin deep fried tofu pouch and place the mochi, sliced pork, naganegi, and mushrooms into it.
- Close the pouch with a toothpick.
- Let's start cooking!
- Here is the soup stock. Place the kombu seaweed in an earthen pot and strain the stock into the pot to remove bonito flakes.
- The stock was made by soaking the kombu seaweed and thick dried bonito flakes in the water overnight. You can also substitute dash stock powder for it if the ingredients are not available.
- Add the mirin, usukuchi soy sauce, konjac, and daikon radish to the broth.
- Cover and simmer the ingredients for about 30 minutes on low heat.
- Then, add the takarabukuro, potato, and small nerimono, cover and simmer for 15 more minutes.
- Finally, add the skewered cabbage roll and soft-boiled eggs and cook for 5 more minutes.
- Now, it is ready.
Recipe Notes
Oden is one of the most popular dishes in Japan in winter. It might be difficult to find some of the ingredients, but you should definitely try it out.
