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Oden (Japanese Winter Stew)


  • Author: Yuto Omura
  • Total Time: 2 hours 30 minutes
  • Yield: 4 portions 1x

Description

How to make classic  "Oden" (おでん), a Japanese winter stew made with fishcakes, meat, vegetables and tofu simmered in a light dashi broth.


Ingredients

Scale

Gyusuji

  • 500g beef sinew
  • Water for boiling
  • 1 litre (4 cups) water (for broth)
  • 30g spring onion (preferably green part)
  • 20g fresh ginger

Oden soup

  • 1 litre dashi (4 cups) I recommend using the same dashi as my udon soup recipe
  • 2 tbsp sake
  • 1/2 tbsp sugar
  • 3 tbsp mirin
  • 5 tbsp soy sauce
  • 1 tbsp oyster sauce

Basic Ingredients

  • 300g daikon radish
  • 4 boiled eggs
  • Fishcakes of choice (see in post)
  • Atsuage tofu (or firm tofu)
  • Any additional ingredients from the post
  • Japanese mustard (optional)

Instructions

Gyusuji

  1. Bring a pot of water to the boil and place the beef sinew inside. Boil for a few minutes to remove the excess fat from the surface.
  2. After a few minutes have passed, drain the water and wash the beef sinew under clean running water. 
  3. Fill the pot again with approximately 1 litre of water (or enough to cover the beef by 1-2cm) and bring it to a boil.
  4. While waiting for the water to heat up, cut the beef into long chunks.
  5. Once the water is boiling, turn the heat down to simmer and add spring onion, ginger and the beef sinew. 
  6. Simmer for 1 hour without a lid. (Add more water if beef sinew gets exposed to the air.)
  7. After one hour, remove the beef sinew and set it aside to cool. Discard the spring onion and ginger but save the broth. 
  8. Continue to heat the broth until reduced by 1/3.
  9. When the beef is cool to the touch, push the pieces onto skewers. (500g should make approximately 5 skewers)

Preparing daikon

  1. Peel the daikon skin and cut into thick rounds. Score one side with a cross, about 1cm deep. 
  2. Boil in water until it's easy to pierce (About 15 minutes)

Oden

  1. Take a large pot and add 1 litre (approx 4 cups) of dashi and 100ml of the left over broth from the gyusuji beef.
  2. Add 2 tbsp sake, 1/2 tbsp sugar, 3 tbsp mirin, 5 tbsp soy sauce and 1 tbsp of oyster sauce to the broth. Bring it to a boil and let it boil for 2-3 minutes. 
  3. Turn the heat down to simmer and add the cut daikon, boiled eggs and gyusuji skewers. (You should also add any hard ingredients at this point.)
  4. Simmer for about 30 minutes and then fishcakes, tofu and any other soft ingredients you choose.
  5. Simmer for another 15 minutes.
  6. Serve up and enjoy with Japanese mustard. 

Notes

Allow leftovers to cool and store in the refrigerator. Warm up on the stove before eating and consume within 2 days.

  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Hot Pot
  • Method: Simmering
  • Cuisine: Japanese

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