Monday, November 4, 2013

How to Make Oden (Japanese Hot Pot / Fish Cake Stew) and Ochazuke - Video Recipe

Oden is Japanese Hot Pot or Fish Cake Stew with assorted fish cakes. Usually it is eaten in winter with family. It is an ultimate Japanese comfort food!

You can buy a package of assorted Oden ingredients that comes with the soup base, but in this video, I will show you how to make AMAZING Dashi soup stock from scratch - Umami-rich Dashi stock is the key for delicious Oden!!!

Oden Dashi Chazuke is a MUST TRY Ochazuke after eating up the Oden ingredients :)

Oden (Japanese Hot Pot) and Oden Chazuke

Difficulty: Easy but takes time
Time: 5hrs
Number of servings: 4

((Oden Dashi Soup Stock)) *1800ml water + 1 tbsp. Dashi Powder is OK
2000ml water
15cm/6inch-square Kombu (kelp)
50g (1.8oz.) Niboshi (small dried sardines)
50g (1.8oz.) Hana-katsuo (large bonito flakes)
100ml Sake
50ml soy sauce
2 tbsp. Mirin (sweet sake)
2 tsp. salt
((Daikon Radish))
400g (14oz.) Daikon radish
Kome no Togijiru (is a cloudy rice water that you get when you wash rice)
((Chibita no Oden))
Konnyaku (yam cake)
Age-ball (deep fried fish cake balls)
Chikuwabu (wheat-based Japanese food item)
bamboo skewers
2 Aburaage (deep-fried tofu pouch)
2 squares Mochi (rice cake)
4 toothpicks
((Other Oden Ingredients))
hard boiled eggs
Musubi-konbu (tied Kombu seaweed)
Hanpen (fluffy fish cakes)
any kind of Nerimono (fish cakes) as much as you like
(((Condiments For Serving))
Karashi (Japanese mustard)
Yuzukosho (Japanese chili pepper paste)
Shichimi-togarashi (seven flavor chili pepper)
Dengaku-miso (sweet miso sauce)
((Oden Dashi Chazuke))
Kizaminori (finely shredded Nori sheet)
toasted white sesame seeds
Umeboshi (pickled plum)
leftover Oden soup

((Oden Dashi Soup Stock))
1. Remove the heads and guts (which will make the stock bitter) of Niboshi.
2. Put water in a deep pot and soak Niboshi and Kombu for one hour or two.
3. Heat the pot, before it starts to boil, add Hana-katsuo, then cook on low for 2-3 minutes.
4. Remove the Dashi ingredients. Strain the Dashi soup with a clean cloth or a paper towel.
((Daikon Radish))
1. Cut Daikon radish into 2cm (0.7inch) thick round slices.
2. Use a peeler, peel the Daikon radish and do Mentori (plane off the corners) to prevent it from crumbling during long cooking. Then make cross incisions on both sides.
3. Parboil Daikon radish with Kome no Togijiru (or water with a tablespoon of rice) for 15 minutes (it makes Daikon clear colored and less bitter). Wash them with warm water and remove excess water with paper towel.
((Chibita no Oden))
1. Cut Konnyaku into triangular pieces. Parboil if necessary.
2. Pour boiling water over Age-ball to remove excess oil from the surfaces.
3. Cut Chikuwabu into appropriate sizes.
4. Put them onto bamboo skewers.
1. Pour boiled water over Aburaage to remove the excess oil. Drain and dry with paper towels.
2. Cut Aburaage and Mochi into halves.
3. Place the aburaage on a cutting board, and trace the aburaage with cooking chopsticks to make it easy to open.
4. Open Aburaage and put Mochi in it. Use a tooth pick to tie the Aburaage to make a Mochi bag.
((Other Oden Ingredients))
1. Pour hot water over deep fried fish cakes to get rid of the surface oil.
1. Put the Dashi soup stock and the seasonings in a deep pot.
2. Add Daikon and bring to a boil. Turn down to low and simmer for 15 minutes.
3. Place all the prepared Oden Ingredients in the pot except Mochi-kinchaku. Cover and simmer on low for an hour.
4. Add Mochi-Kinchaku, cover again and simmer for another 10 minutes.
5. Now you can serve OR put the pot in the fridge overnight to allow the flavors to soak deep into the fish cakes. When you’re ready to eat, warm up the pot.
6. Eat with a condiment of your choice.
((Oden Dashi Chazuke))
1. Put some Kizaminori, sesame seeds, and Umeboshi on a bowl of hot white rice.
2. Pour some leftover Oden soup over it.

*Do not use Donabe (clay pot) to store Oden because it may damage the pot.


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