Oden (Simmered One Pot Dish)

Method12 steps · about 55 min

1. 1

   Step 1: Peel all 400 g daikon and cut into 2.5 cm-thick discs. Cut discs wider than about 5 cm into half-discs. Trim the sharp edges so they are less likely to break while simmering.

   Uses 400 g daikon

2. 2

   Step 2: Soak all six dry 2 cm × 10 cm konbu strips in separate soaking water until soft enough to bend. Drain, then tie a knot in the middle of each strip.

   Uses 6 dry konbu strips, each about 2 cm × 10 cm · Water to soften the six dry konbu strips, as needed; drained

3. 3

   Step 3: Cut the whole konnyaku block (1) into five pieces crosswise, then cut each piece diagonally to make ten triangular pieces.

   Uses 1 block konnyaku

4. 4

   Step 4: Unpack all five small ready chikuwa. Cut each stick diagonally through its centre at about a 30-degree angle to give ten pieces.

   Uses 1 package containing 5 small ready chikuwa fish cakes

5. 5

   Step 5: Unpack the ball-shaped and flat satsuma-age (1 package), all three ganmodoki and the gobo-maki (1 package), using each complete package. If frozen, thaw them safely in the refrigerator following their package directions. Put these fried fish and tofu cakes in a colander and pour boiling rinsing water over every piece to remove excess surface oil; let drain.

   Uses 1 package ready ball-shaped satsuma-age fried fish cakes · 1 package ready flat satsuma-age fried fish cakes · 1 package containing 3 ready ganmodoki fried tofu cakes · 1 package ready gobo-maki fish cakes with burdock · Boiling water to pour over the purchased fried fish and tofu cakes; drained

   
6. 6

   Step 6: Take all the drained flat satsuma-age from step 5 and cut large pieces into halves or quarters, preferably diagonally.

   Uses complete drained flat satsuma-age from the separate fried-cake supplies

7. 7

   Step 7: Cut all three drained ganmodoki from step 5 in half, giving six pieces.

   Uses all three drained ganmodoki, selected from the separate fried-cake supplies

8. 8

   Step 8: Put all 1500 ml ready dashi, 45 ml soy sauce, 45 ml mirin and 30 ml sake in a large pot with space above the ingredients for the fish cakes to expand later. Add all prepared daikon from step 1, the six peeled medium potatoes and all konnyaku triangles from step 3. Cover and bring to a boil over high heat.

   Uses 1500 ml ready dashi stock · 45 ml soy sauce · 45 ml mirin · 30 ml sake · complete peeled and trimmed daikon pieces · 6 medium potatoes, about 6 cm across, peeled · complete ten cut konnyaku triangles

   
9. 9

   Step 9: Reduce the complete vegetable-and-konnyaku pot from step 8 to a simmer. Cook for an initial 10–15 minutes.

   First simmer of the oden vegetables · 15 minUses complete daikon, potatoes and konnyaku in seasoned dashi

10. 10

    Step 10: Add all six ready boiled, peeled eggs, the six softened konbu knots from step 2, the ten cut chikuwa pieces from step 4, the prepared flat satsuma-age from step 6 and ganmodoki from step 7, and all remaining drained ball-shaped satsuma-age and gobo-maki from step 5. Group each type together in the pot from step 9. Simmer for another 10–15 minutes, continuing until the daikon and potatoes are fully tender, the eggs are fully set and every fish or tofu cake is heated through.

    Finish simmering the complete oden · 15 minUses complete first-simmered vegetable, konnyaku and seasoned-dashi pot · 6 already boiled eggs, peeled · complete six softened and knotted konbu strips · complete ten cut chikuwa pieces · complete prepared flat satsuma-age pieces · complete six halved ganmodoki pieces · all remaining drained ball-shaped satsuma-age and gobo-maki

11. 11

    Step 11: Turn off the heat once the oden from step 10 is fully cooked. Serve promptly, or let the flavours develop during the optional 1–2-hour wait: divide into shallow containers and refrigerate promptly for this wait. Keep the ingredients with their broth, then reheat in the next step.

    Optional refrigerated flavour wait · 60 minUses complete fully cooked oden and its broth

12. 12

    Step 12: If the oden from step 11 was chilled, return it to the pot and reheat to 74°C throughout, bringing the soup to a boil. Otherwise serve it hot immediately. Divide the complete batch into six portions and serve ready hot karashi mustard alongside.

    Uses complete fully cooked oden, either freshly hot or refrigerated for the optional flavour wait · Ready Japanese hot karashi mustard, to serve alongside