Name: Oden (Japanese Winter Stew)
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 packets (about 200 g/7 oz) hanpen*; 12 cm (4½ in) white radish (daikon); 2 blocks (about 200 g/7 oz) atsu-age (fried tofu); 4 packets (about 150 g/ 5½ oz) satsuma age**; 1 teaspoon salt; 1.5 litres (52 fl oz/ 6 cups) dashi; 4 tablespoons soy sauce; 4 tablespoons mirin; 4 potatoes; 4 hard-boiled eggs; karashi***; 1 block (about 220 g/7¾ oz) konnyaku

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 25

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

12 cm (4½ in) white radish (daikon)
1 block (about 220

Method

Slice the white radish into 3 cm (1¼ in) thick rounds. Peel the slices and trim the sharp edges of the rounds so they don’t break up during cooking. Score a cross in each side of the rounds to help them cook more evenly. Cook in a pan of simmering water for 20 minutes, then drain. Cut the konnyaku in half on the diagonal, then lightly score the surface in a cross-hatch pattern so it will absorb

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Oden

Japanese Winter Stew

Ingredients

Method

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