Oden (Japanese Winter Hot Pot with Vegetables and Fish Surimi Products)
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Servings
2people
Cook Time
80minutes
Servings
2people
Cook Time
80minutes
Ingredients
Broth
Oden Ingredients
  • 4 cm Daikon Radish
  • 1/2 Konjac
  • 2 Eggs
  • 1 Potatolarge-size
  • 1 Cabbage Leaf
  • 2 heads Spinach
  • 1/2 Hanpenboiled white fish surimi product
  • Nerimono2 types of fish surimi products
Takarabukuro (Treasure Bags) 4 pieces
  • 2 pieces Aburaagethin 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
Instructions
  1. Let's prepare the ingredients! Make a grid pattern on both sides of the konjac.
    		 Let’s prepare the ingredients! Make a grid pattern on both sides of the konjac.
  2. Cut konjac into triangles and boil briefly.
    		 Cut konjac into triangles and boil briefly.
  3. Peel the skin of the daikon radish and cut into half moons.
    		 Peel the skin of the daikon radish and cut into half moons.
  4. Make a cross-shaped cut on one side of the daikon.
    		 Make a cross-shaped cut on one side of the daikon.
  5. Microwave the daikon until you can easily pierce it with a bamboo skewer.
    		 Microwave the daikon until you can easily pierce it with a bamboo skewer.
  6. Rinse the surface of the potato thoroughly. Cut the potato in half but leave the skin attached.
    		 Rinse the surface of the potato thoroughly. Cut the potato in half but leave the skin attached.
  7. Cut the aburaage, thin deep fried tofu in half.
    		 Cut the aburaage, thin deep fried tofu in half.
  8. Cut the sliced pork into one 2 cm (0.8") pieces.
    		 Cut the sliced pork into one 2 cm (0.8″) pieces.
  9. Cut the naganegi, long green onion thinly using diagonal cuts.
    		 Cut the naganegi, long green onion thinly using diagonal cuts.
  10. Tear the shimeji mushrooms into smaller pieces and cut enoki mushrooms.
    		 Tear the shimeji mushrooms into smaller pieces and cut enoki mushrooms.
  11. Cut the kirimochi, square rice cake into 4 pieces.
    		 Cut the kirimochi, square rice cake into 4 pieces.
  12. Cut the larger nerimono, deep-fried fish and tofu cake in half.
    		 Cut the larger nerimono, deep-fried fish and tofu cake in half.
  13. Cut the hampen, fish minced and steamed in half.
    		 Cut the hampen, fish minced and steamed in half.
  14. That's all for the cutting.
    		 That’s all for the cutting.
  15. 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.
    		 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.
  16. 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.
    		 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.
  17. Now, let's make cabbage rolls. Cook the cabbage leaf in boiling water.
    		 Now, let’s make cabbage rolls. Cook the cabbage leaf in boiling water.
  18. Cook the root part of the spinach first and then the leaf part. Squeeze the spinach tightly to remove the excess water.
    		 Cook the root part of the spinach first and then the leaf part. Squeeze the spinach tightly to remove the excess water.
  19. Remove the firm stalk of the cabbage leaf.
    		 Remove the firm stalk of the cabbage leaf.
  20. Place the spinach on the cabbage leaf and roll it tightly.
    		 Place the spinach on the cabbage leaf and roll it tightly.
  21. 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 cabbage roll with long bamboo sticks in 3 to 4 cm (1.2″~1.6″) intervals. Cut the cabbage roll between the bamboo sticks.
  22. Skewer the hanpen and nerimono along with the cabbage roll.
    		 Skewer the hanpen and nerimono along with the cabbage roll.
  23. 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.
    		 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.
  24. Boil about 6 minutes and place the eggs into ice water.
    		 Boil about 6 minutes and place the eggs into ice water.
  25. Remove the shells and cut the eggs in half lengthwise.
    		 Remove the shells and cut the eggs in half lengthwise.
  26. 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.
    		 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.
  27. Close the pouch with a toothpick.
    		 Close the pouch with a toothpick.
  28. Let's start cooking!
    		 Let’s start cooking!
  29. Here is the soup stock. Place the kombu seaweed in an earthen pot and strain the stock into the pot to remove bonito flakes.
    		 Here is the soup stock. Place the kombu seaweed in an earthen pot and strain the stock into the pot to remove bonito flakes.
  30. 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.
    		 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.
  31. Add the mirin, usukuchi soy sauce, konjac, and daikon radish to the broth.
    		 Add the mirin, usukuchi soy sauce, konjac, and daikon radish to the broth.
  32. Cover and simmer the ingredients for about 30 minutes on low heat.
    		 Cover and simmer the ingredients for about 30 minutes on low heat.
  33. Then, add the takarabukuro, potato, and small nerimono, cover and simmer for 15 more minutes.
    		 Then, add the takarabukuro, potato, and small nerimono, cover and simmer for 15 more minutes.
  34. Finally, add the skewered cabbage roll and soft-boiled eggs and cook for 5 more minutes.
    		 Finally, add the skewered cabbage roll and soft-boiled eggs and cook for 5 more minutes.
  35. Now, it is ready.
    		 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.