During winter trips to Japan, I always stop by convenience stores to grab some Oden—it's convenient and really warms the stomach. Actually, making Oden at home is also very easy. Cooking a pot of Oden during the winter not only warms you up but also takes your taste buds on a delightful journey!
Kanto-style Oden, as the name suggests, originates from the Kanto region of Japan and is one of the most iconic traditional Japanese dishes. Interestingly, it's not limited to just the Kanto region—people in Kansai also enjoy this dish. However, there are slight differences between the Oden served in these two regions: Kanto-style Oden tends to have a darker broth, flavored with mirin and sugar for a richer taste, while Kansai-style Oden typically uses less mirin and sugar, resulting in a lighter flavor profile.
Making Oden, the most crucial element is the broth, as a good broth can elevate any ingredient. Authentic Oden typically uses kombu (kelp) and katsuobushi (dried bonito flakes) for the broth base, enhancing it with daikon radish, soy sauce, sugar, mirin, and other seasonings. As for ingredients, there are no strict rules, but traditional Japanese Oden commonly features freshly made fish cakes and vegetables such as chikuwa (fish cake), fish balls, radish, shiitake mushrooms, etc. Modern variations may also include beef, boiled eggs, octopus tentacles, konnyaku (konjac), and more.
Many people think that Oden is just about eating its ingredients, but in reality, the Japanese utilize the leftover broth from Oden to create delicious zosui (a rich broth-based congee). Since Oden mainly consists of vegetables and meat without starch, Japanese people who are used to eating rice often feel like something is missing. Therefore, some Japanese people add the leftover Oden broth to rice and eggs to make simple zosui. The broth of Oden itself contains the essence of various ingredients, making its soup incredibly sweet and perfect for making zosui.
Watch the video to see the complete process of making Oden and how to use the leftover broth to make zosui! Detailed written recipes and methods are also prepared below for your reference.
Ingredients - serve 2
Oden：
Beef-rib Finger | 400g |
|---|---|
Daikon | ½ stick |
Fried Tofu | 3 pcs |
Shimeji Mushroom | 100g |
Egg | 2 bulbs |
Fish Cake | 4 pcs |
Chikuwa | 4 pcs |
Kombu | 20 g |
Bonito Flakes | 10g |
Water | 1.6 L |
Sake | 100 ml |
Soy Sauce | 3 tbsp/45 g |
Mirin | 2 tbsp/30 g |
Sugar | 2 tbsp/ 30g |
Zosui (Japanese style congee)：
Leftover broth from the Oden | 400ml |
|---|---|
White Rice | 150g |
Egg | 1 bulb |
Shimeji Mushroom | 50g |
Chopped Spring Onion | to taste |
Steps
1.
Take 1.6 liters of water, add kombu, and let it soak overnight.
2.
Put bonito flakes in a tea bag, seal it; peel daikon radish and cut into large chunks; trim the roots of shiitake mushrooms and wash them; slice fried tofu diagonally into triangles; cut chikuwa diagonally in half; skewer fish cakes with bamboo skewers; trim excess fat from beef short ribs and set aside.
3.
Bring a pot of water to a boil, then blanch the beef short ribs for 10 minutes. This step helps remove impurities and excess fat released from the beef, ensuring the broth for the Oden is clear and not greasy. After 10 minutes, remove the beef ribs from the water.
4.
Add 1.6 liters of kombu water along with the kombu itself into a large soup pot. Bring it to almost boiling, then turn off the heat. Next, add the bonito flakes and cover the pot with a lid. Let it sit for 5 minutes.
5.
After 5 minutes, remove the kombu and bonito flakes from the pot, leaving behind the broth.
6.
Heat over medium heat, add the daikon radish and eggs, and cook for 10 minutes. Then, remove the eggs, peel them, and set them aside.
7.
After removing the eggs, add the beef ribs, sake, soy sauce, mirin, and sugar to the pot. Bring it to a boil, then reduce the heat to low and simmer for 40 minutes.
8.
After 40 minutes, uncover the pot, add the eggs back in, cover again, and simmer for an additional 30 minutes.
9.
After 30 minutes, add the other ingredients: fried tofu, Chikuwa, fish cakes, and mushrooms. Simmer for another 10 minutes, then turn off the heat. Enjoy while hot!
Additional Recipe - Japanese Style Zosui
1.
Pour the leftover Oden broth into the pot, then add rice, stir well, and simmer over medium-low heat for 3 minutes
2.
When the broth slightly thickens, you can add the mushrooms, stir well, and simmer for an additional 2-3 minutes.
3.
Then turn off the heat, add a beaten egg, stir well, and finally sprinkle with chopped green onions. Enjoy!
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