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Simple Oden with a Delicious Soaking Taste - Recipe Video

A simple and easy to understand recipe video shows how to make Simple Oden with a Delicious Soaking Taste.
Introducing a recipe of oden. Oden takes a long time to simmer, but after preparing each ingredient, you will only need to simmer the ingredients together, so it's easy to cook. You can also add your favorite ingredients such as potatoes, carrots, deep fried tofu with vegetables (ganmodoki), and/or chikuwa. You should definitely give it a try!
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Cook time

90 minutes

Ingredients
2 servings

  • Daikon radish
    200 g
  • Rice
    2 tsp
  • Water
    as needed
  • Deep-fried thick tofu (Atsuage)
    100 g
  • Deep-fried ball of fish paste (Satsuma-age)
    2 sheets
  • Konjac (Konnyaku)
    100 g
  • Water
    as needed
  • Boiled egg
    2
  • Octopus
    100 g
  • Hot water
    as needed
  • Broth
  • Water
    300 ml
  • Soy sauce
    1.5 tbsp
  • Japanese sweet cooking wine (Mirin)
    1.5 tbsp
  • Japanese style granulated soup stock
    1 tsp
  • Salt
    a pinch
  • Japanese mustard paste
    as needed

How to make

  1. 1. Cut daikon radish into 0.8-inch wide round slices and peel the skin. Make a cross cut on one side. Add rice, daikon radish and enough amount of water to cover the ingredients in a pot, and simmer over low heat for about 30 minutes.
  2. 2. Cut deep-fried thick tofu (atsuage) in half diagonally.
  3. 3. Cut a 0.2-inch wide grid shape on one side of konjac and cut it in half diagonally. Add it to a pot, add water, heat it, let it boil, simmer for about 5 minutes, and strain with a strainer.
  4. 4. Boil water in a pot, add octopus, boil it for about 1 minute, and drain it.
  5. 5. Add broth ingredients, Step 1, Step 2, Step 3, Step 4, deep-fried ball of fish paste (satsuma-age), and boiled eggs to a pot and heat. Once it comes to a boil, cover with a lid, and simmer over low heat for about 20 minutes.
  6. 6. Arrange it on a plate, serve with Japanese mustard paste, and it's ready.

Tips for cooking

Daikon radish is boiled together with rice to give a white coloring and mild taste. You can also use rice water instead of rice. Konjac is boiled in water to remove the distinctive odor. We also make some slits to absorb the flavor better. The octopus is parboiled to reduce the color transfers to other ingredients.

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