Recipes

HOW TO COOK ODEN

ODEN is one of the most popular dish in winter Japan.

Many different foods are simmered together in a large pot with a soup seasoned with soy sauce and Katsuo & Konbu dashi. The assortment of ingredients and style of the Oden soup vary depending on the region and the family making it. Hot mustard goes really well with Oden.Oden1

Ingredients

<Oden soup>

<Ingredients of oden>

  • DAIKON(=Japanese radish)
  • HARD BOILED EGG
  • KONNYAKU(=Konjac)
  • TUMIRE(=Dumpling made of fish paste)
  • GANMODOKI(=Deep-fried mashed tofu mixed with carrot, lotus root, and burdock root)
  • ATSUAGE(=Deep-fried Tofu)
  • CHIKUWA(=Tube-shaped fish cake)
  • HANPEN(=A solidified paste made with minced fish, yam and starch)
  • SATSUMA-AGE(a Deep fried ball of fish paste)
  • ITO-KONJAC(=noodle type of Konjac)
  • Others etc..

Directions

  1. Prepare Daikon. Peal tickly sliced(2 or 3cm) radish and cut off the corners.
  2. Make shallow X hidden cuts and boil Daikon from water for 20-30minutes. After boiling, soak in water.Daikon
  3. Prepare Konjac. After making shallow hidden cuts, put into boiling water.  When it boliled again, drain in a strainer after 2 or 3minumes. Don’t soak in water.
  4. Prepare ATSUAGE & GANMODOKI. Put them in a strainer, and pour hot water to removing oil. (Or Boile them 2-3minutes and drain in a strainer.)
  5. Making ODEN soup. Add Soy sause and Mirin into KATSUO & KONBU DASHI. (You can add salt or sake a littel, if you need.) Prepare you feel too much. ODEN needs a lot of soup.
  6. Heat ODEN soup using large pot (DONABE=Japanese clay pot is better), put DAIKON and EGG, KONJAC at first. Simmer on law heat for 40minutes, never boiling. If the soup reduced, add dashi or water.Oden at first
  7. Put ATSUAGE & GANMODOKI and simmer seeral minutes. Stop heating and let it cool more than 1 hour to absorb the flaver.
  8. At last, heat again and put in CHIKUWA, HANPEN, SATSUMA-AGE(These called NERIMONO, made from fish paste), and TSUMIRE. Oden2
  9. Simmer on the law heat for 15-20minutes, it’s ready to serve.

Oden is cooked at home and is also eaten when drinking alcohol at Oden bars. In the winter, some convenience stores also sell, typically at the counter next to the cashier. At Oden bars and convenience sores, you can choose what you would like to eat from a large pot of simmering ingredients.

 

Sponsored Link


Sponsored Link


-Recipes


comment

Your email address will not be published. Required fields are marked *

Related

Gohan

HOW TO COOK GOHAN

Using the rice cooker here   Contents1 Measure rice2 Washing quickly3 Measure water4 After the rice is boiled up, quickly Measure rice 180cc=1gou:gou is used when cooking the rice in Japan. Washing quickly The best way is using a bowl, but almost Japanese use the rice cooker bowl which is called “Uchi-Gama” = the bowl(kettle) set inside the rice cooker. The rice absorbs most water at first time. You should change the water soon. This will help to remove rice bran. First time If the water looks discolored or filled with floating bits of broken rice or dirt, rinse a …

Kazunoko

HOW TO COOK KAZUNOKO for OSECHI

KAZUNOKO is Herring Roe. Usually salted is available. One of the three IWAI-ZAKANA. They are used after remove salt. Soak in water 1 day to remove excess salt. Peal thin skin. (use tooth pick to remove tiny skin) Soak in Japanese DASHI(Recommended is KATSUO & KONBU DASHI), with MIRIN and Soy source. JAPANESE DASHI is too difficult, and there are many kinds of DASHI. I recommend to use a soup stock pack, not powder type. If you want to know DASHI, please read another topic, DASHI.  

Donko Nitsuke8

Nitsuke of DONKO (Simmered fish)

Almost people don’t know DONKO. The right name is EZO AINAME(=Brown hakeling). This fish is often eaten at Tohoku area in winter. It looks not so good, but this is white flesh and bland in taste. Contents1 Ingredients2 Directions3 Postscripts Ingredients DONKO Water: 3 Sake: 3 Sugar: 1 Soy sauce: 1 Directions Clean DONKO Remove scales and slime. Get rid of gills and gut the fish. Keep livers, it’s so delicious. Put water and Sake and sugar into a pan, and boil. Put fish into 3, and simmer on the middle-high heat with a small rid directly on the fish. I …

Ginger pork

Japanese Ginger pork

This is a very easy and popular dish. I cooked 3 or 4 times in a month. There are many recipes for this, and my recipe is changed every time. Below is the basic recipe and it’s very simple. Ingredients Sliced Pork <A> Ginger: 1piece (about 15g) Soy sauce: 2TSP Mirin: 2TSP Sake: 2TSP Sugar: 1TSP Directions Grate ginger Mix <A> and grated ginger, and set aside. Put pork into 2 for 15-30 minutes  Place pork in a pan with a little oil and cook on both sides . Wipe off any excess oil, pour sauce in step 2 seasonings …

Katsuo Konbu Dashi5

HOW TO MAKE KATSUO & KONBU DASHI

KATSUO & KONBU DASHI is a basic dashi for WASHOKU. Dashi soup you made is best before 2days with cold storage, 2weeks with frozen storage. Of course it’s better you make every time for every cooking.   Contents1 Ingredients2 Directions3 Let’s make second  DASHI Ingredients Water: 1L Dried Konbu:about 5cm*10cm Katsuobushi=dried bonito flakes: about 15g Directions Put water and konbu in a saucepan. If possible, soak Konbu in water more than 30min. Simmer on medium heat. Remove Konbu when small bubbles appear in the saucepan. If you forget to remove, the water is boiling and soup is too mush smells of Konbu. Once boiled, add more water …