Japanese Oden Soup Recipe つぎのページで日本語で解説しています(*ˊᵕˋ)♡‧₊
おでん (oden)
Oden is one of the hot pot dishes(鍋料理）. This Japanese oden soup recipe is surprisingly easy to make.
Oden is a dish that is very familiar to Japanese people. You can make it at home, or you can buy it at oden specialty stores and convenience stores.
It is best to eat hot oden in the cold winter. It will warm your body and soul.
Main ingredients include bone-in chicken, fish cake, beef tendon, and konjac. However, depending on the region, ingredients such as kelp, wiener sausages, and taro in it may be added. You can use anything you like for the fish cakes, such as chikuwa, satsumaage, or hanpen.
Japanese oden soup recipe is completed by mixing the extracts from the ingredients. The aroma and taste of Japanese oden soup recipe will change depending on the ingredients you use. Please enjoy the difference depending on the ingredients.
I think oden is a very Japanese meal, as you can taste the broth that comes from the ingredients.
In Japan, it is sold as a set of oden ingredients because it is troublesome to prepare all these ingredients. Available in any supermarket in winter.
My favorite ingredients is “mochiiri-kinchaku”. It’s wrapped rice cake with fried tofu. The slightly melted mochi and fried tofu are the most delicious (*˘︶˘♡)
It takes quite a while for the radish to cook. You can save time by using a pressure cooker. I use a T-fal “Clipso Minut Easy” pressure cooker. The content is 4.5L. Check out this article about pressure cookers. 👉 Juicy Butano kakuni recipe (Japanese Braised pork belly )
NUTRITION FACTS OF Japanese Oden Soup Recipe
294 kcal Protein 28.5g Fat 15.5g Carb14.9g Salt Equivalent 3.4g
INGREDIENTS FOR Japanese Oden Soup Recipe (3SERVINGS)
- Fish cake (chikuwa,gobouten,satumaage,tsumire) 120g
- Deep-fried tofu 100g
- Konjac 220g
- 3 Eggs
- ☆Chicken wings 200g
- ☆Japanese daikon radish 500g
- ☆Beef tendon (parboiled and skewered) 80g
- ☆Water 500g～700g
- ♪Dashi stock granules 5g
- ♪Salt 4g
- ♪Sugar 4g
- ♪Light soy sauce 15g
- 2 Mochiiri-kinchakus
What is Japanese oden soup made of?・・・ Oden soup only requires four ingredients: Dashi stock granules, Salt, Sugar, and Light soy sauce. It’s very easy to make. Of course, you can also make your own dashi soup using bonito flakes and kelp and use that. The dashi stock granules that I usually use are “Hondashi bonito flavor“. Although it is a little expensive, “Kayanoya Dashi” is also delicious. When using Kayanoya’s dashi or homemade dashi soup, add a little more seasoning as it has less salt. The salt concentration of oden soup should be around 1.1 to 1.3%. If the flavor is too weak, it will not taste good, so be sure to keep to the amount of water. If it boils down and becomes too salty, add hot water to adjust.
For more information about dashi, check out this article. 👉 Clear soup of tofu and wheat gluten
Japanese Oden Soup Recipe COOKING INSTRUCTIONS
➀ Put chikuwa, gobouten, satsumaage, tsumire, deep-fried tofu and boiling water in a bowl, wait 2 minutes and discard the water.
Soaking in hot water removes excess oil from the surface of the fish cakes, making it easier for the flavor to penetrate.
② Boil the konnyaku for 1 minute to remove the lye. This process is called “アク抜き=akunuki“.
③ Make a lattice incision on the surface of the konnyaku.
This is to make it easier for the flavor to soak in.
④ Add eggs to boiling water and boil for 9 minutes. Soak in cold water for a while, then peel off the shell.
⑤ Pour hot water over the Chicken wings. When the surface becomes whitish, give it to a colander.
This way the soup will not become cloudy when simmering.
⑥ Cut the Japanese daikon radish into 3 cm, about 90 g pieces.
⑦ Put chicken wings, Japanese daikon radish, beef tendon, and water in a pressure cooker and pressurize for 7 minutes. Wait for the pressure to release naturally.
If you open the lid and see bubbles, it’s lye. Remove the lye from the broth.
⑧ Remove the chicken wings, radish, and beef tendons from the pressure cooker and arrange them in the clay pot along with the chikuwa, gobouten, satsumaage, tsumire, deep-fried tofu, konjac, and eggs.
⑨ Mix the dashi stock granules, salt, sugar, and light soy sauce and pour into a clay pot.
⑩ If the fire is strong, the dashi will become cloudy. Maintain over medium heat. Simmer for about 40 minutes.
It’s best to leave it for a few days instead of eating it right away to let the flavors soak in. (Other than mochiiri-kinchakus)
⑪ If you boil the mochiiri-kinchakus for a long time, mochi will melt , so add it when you eat it and let it simmer for a while.
MEMO
I use a size 8 clay pot. This clay pot has a diameter of about 25cm. If you are cooking a hot pot for three people, this size of clay pot is just right.
What is ”アク抜き”？？
Konnyaku potato, which is the raw material of konjac, contains lye. Furthermore, the calcium hydroxide used to harden konnyaku also contains lye.
There is no harm in eating the lye, but it may leave a harsh konnyaku flavor. Harsh flavor is one of the senses of taste.The harsh flavor has a feeling close to bitterness, but in some cases it makes you feel uncomfortable.
To make delicious oden, it is essential to remove the scum from the konnyaku. The harshness can be removed by boiling or placing it in water and heating it in the microwave for a few minutes.
Recently, there are konjac products that do not require this process, so you can use that product.
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