Oden is a Japanese one-pot dish in which ingredients are slowly simmered in soy sauce based soup. It's a typical Japanese winter dish. Try making oden at home, using your favorite ingredients.
- 1/3 daikon radish, peeled and cut into 3/4 inch thick rounds
- 2 medium potatoes, peeled and cut into halves
- 4 boiled eggs, peeled
- 1 konnyaku (transparent yam starch cake), cut into large triangles
- 2 atsuage (deep fried tofu), blanched and cut into large triangles
- 4 ganmodoki (tofu fritters), blanched
- 2 or 4 fish paste cakes, such as chikuwa, hanpen, and satsumaage, cut into large chunks
- 4 musubi-kombu (knotted kelp)
- 4 - 5 Tbsp of soy sauce
- 2 Tbsp of sake
- 1 tsp of sugar
- *You may use oden seasoning sold at Asian stores instead of using sake, soy sauce, and sugar.
Put 4 cups of dashi soup stock in a large pot or donabe pot. Add sake, soy sauce, and sugar in the soup. Place ingredients in the pot. Bring to a boil and turn down the heat to low and simmer for 40-60 minutes. Add dashi soup stock and soy sauce as needed.