Original: English

Oden (Japanese Hot Pot)

This recipe transforms your usual Oden into a sophisticated dish with restaurant-quality flavor, achieved with just one simple extra step. The inviting, clear broth promises an unforgettable taste. Elevate your dining table with this proud Oden recipe, perfect for sharing with family and friends.

Steps

Cut the daikon radish into 2-3cm thick rounds. Peel off the outer skin thickly, removing it until you reach the point where the fiber direction changes. Peel safely by moving the daikon radish with your left hand.
🕒 02:23
Cut the peeled daikon radish in half and make scores about 1/3 of the depth from both sides to help it absorb flavor.
🕒 03:18
Place the cut daikon radish and 1.5L of rice water in a small pot and parboil until the daikon radish is tender. If you don't have rice water, add a handful of rice and boil. (This is the secret!) Boiling in rice water neutralizes the bitterness of the daikon radish, enhances its sweetness, and makes it easier for flavors to penetrate.
🕒 03:46
While the daikon radish is parboiling, cut the chikuwa into bite-sized pieces.
🕒 04:18
Place the shirataki noodles in a large colander and rinse thoroughly with tap water to remove their unique odor.
🕒 04:44
Once the daikon radish water is boiling, reduce the heat to low. Add the mochi kinchakus, chikuwa, and processed fish cakes (vegetable tempura, satsuma-age, uoden age) and lightly blanch to remove excess oil. Drain the shirataki noodles in the colander. (This is the secret!) Blanching the processed fish cakes prevents the broth from becoming cloudy, ensuring a clear finish.
🕒 04:55
While parboiling, cut the bacon into thick, bite-sized pieces.
🕒 05:56
Once the daikon radish is tender, remove it from the pot, drain, and set aside.
🕒 06:21
Arrange the pre-treated daikon radish, chikuwa, processed fish cakes, mochi kinchakus, shirataki noodles, and bacon in a deep frying pan or pot.
🕒 06:42
Pour the combined 800ml Dashi Stock, 200ml Water, 100ml Cooking Sake (Rice Wine), 5 tbsp Light Soy Sauce, and 5 tbsp Mirin (Sweet Rice Wine) into the pot. Heat over medium heat until the dashi stock is warm.
🕒 07:06
Once the dashi stock is thoroughly heated, reduce the heat to low (simmer). Cover with parchment paper, ensuring the liquid circulates around the ingredients, and simmer gently for 30 minutes. (This is the secret!) Simmering slowly at a low heat allows the ingredients' flavors to dissolve into the broth without over-extracting, resulting in a clear, elegant soup.
🕒 07:21
After 30 minutes, turn off the heat.
🕒 07:53
Add the boiled eggs. Cover the pot with parchment paper and let it cool for 1-2 hours. (This is the secret!) Ingredients absorb flavors best as they cool, so allowing it to rest efficiently infuses the flavors.
🕒 08:08
Reheat over medium heat just before serving.
🕒 08:36
While reheating, warm the 3-5g Bonito Flakes (Katsuobushi) in the microwave for about 1 minute, then crumble them by hand to create a bonito flake powder.
🕒 08:41
As the broth warms, add the bonito flake powder. Once it boils, reduce the heat to low and simmer for about 5 minutes to ensure the ingredients are heated through.
🕒 09:06
Taste and adjust. If you prefer a stronger flavor, add more Light Soy Sauce. If it's too salty, add water to dilute.
🕒 09:18