Hot Stew with Assorted Fish Cakes

Name: Hot Stew with Assorted Fish Cakes
Cuisine: Japanese
Ingredients: 1 pound daikon, peeled, halved lengthwise, then cut crosswise into 1-inch-thick half moons; 1 pound daikon, peeled, halved lengthwise, then cut crosswise into 1-inch-thick half moons; ¾ pound (6 to 8) small potatoes; 1 konnyaku (taro gelatin) cake; 8 to 10 satsuma-age (fried fish cakes) the size of Ping Pong halls; 8 to 10 satsuma-age (fried fish cakes) the size of Ping Pong halls; 8 to 10 satsuma-age (fried fish cakes) the size of Ping Pong halls; 2 hanpen (simmered fish cakes), quartered into triangle shapes; 2 hanpen (simmered fish cakes), quartered into triangle shapes; 1 kamaboko (steamed fish cake), cut into ⅓-inch slices; 1 kamaboko (steamed fish cake), cut into ⅓-inch slices; 7 cups kombu dashi (kelp stock); 7 cups kombu dashi (kelp stock); ¼ cup usukuchi shoyu (light-colored soy sauce); ¼ cup usukuchi shoyu (light-colored soy sauce); ¼ cup shoyu (soy sauce); ¼ cup shoyu (soy sauce); ¼ cup mirin (sweet cooking wine); ¼ cup mirin (sweet cooking wine); 1 tablespoon sugar; 4 hard-boiled eggs, shelled; Hot mustard paste

Oden

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Oden, hot stew with assorted fish cakes, is a favorite winter hot-pot dish. An assortment of fish cakes is cooked in a large pot with other ingredients, such as daikon, konnyaku (taro gelatin), and potato, in kombu (kelp) or chicken stock. Cooking many ingredients together in one pot for several hours creates a delicious harmony of blended flavors.

Ingredients

Asia
Japan
Stew
Winter

Ingredients

Method