Fish Dumpling Stew

Oden

Preparation info
  • Serves

    4

    .
    • Difficulty

      Complex

Appears in
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

This is a slow-simmering pot that can cook for as little as 30 minutes or as long as several hours. Reheated, even days later, it tastes just as delicious. Serve oden as a main course with lots of hot white rice and a variety of colorful pickled vegetables.

Ingredients

Fish paste for making dumplings

  • ½ pound white-meat fish fillets (flounder, sole or halibut is particularly good)
  • 1 tablespoon

Method

It is a very simple matter to make the basic fish paste in a food processor, blender or even a meat grinder. (The traditional Japanese method is to chop the fish fine, then grind it in a serrated mortar.) Coarsely chop the fish fillets and feed them into your machine (if using a meat grinder, put it through twice) and continue to mash and grind the fish until it forms a smooth, glossy mass. Add