The PERFECT Japanese Winter Hot Pot Recipe | Oden

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Hey guys! Today we’re making one of my favourite dishes in Japan, Oden. It’s one of Japan’s most popular hot pot dishes and can be made just using one pot! Oden is simply made by simmering an umami packed dashi broth with all the various vegetables, meat and other ingredients till juicy and tender.

It’s a simple recipe that only uses one pot so give it a try!

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00:00 Intro
02:03 Introducing the Ingredients
02:35 Prepare the Dashi
03:54 Prepare the Satsuma-Age
06:35 Prepare the Vegetables
07:16 Assembling your hot pot
08:08 Let’s Eat!

Ingredients

1L water
3g kombu
10g bonito flakes
1tbsp sugar
50cc soy sauce
50cc mirin
2 pieces cod
6-8 pieces shrimp
5cm Burdock root
5cm Carrot
1 knob of ginger
5cm daikon radish
2 slices of Konjac
Beef Tendon
2 chicken wings
4 sausages
2 hard boiled eggs
3 pieces of chikuwa

How to make:

- Start by making our dashi. This is the most important part of oden! Use 1 litre of water and 3g of kombu and bring to a boil.
- Once boiling, take out the kombu and add in 10g of bonito flakes. Turn off the heat and leave for 30 minutes.
- Strain the dashi to remove the bonito flakes.
- Next, add in the sugar, soy sauce and mirin and bring to a boil again. After it come to a boil, turn off the heat and set aside.
- Salt the cod on both sides and rub in to get rid of excess water and any fish smell. Set aside.
- Cut the shrimp down the back of the body and take out the guts. You can clean with some water as well.
- Wipe the cod with a paper towel to remove excess water and take off the skin.
- Cut the cod and shrimp into small pieces and add to a food processor.
- Add the paste to a pestle and mortar with a splash of sake, 1/2tsp sugar, a dash of soy sauce, pinch of salt, 1 tsp potato starch and 10g of grated mountain yam. Mix and set aside.
- To a separate pot, at 1/2 tsp of dashi powder stock and simmer with the burdock root, carrot and ginger until tender.
- Add them to the cod and shrimp paste. Mix well and make into patty size.
- Deep fry the patties in 170 degrees celsius oil. Set aside.
- Cut the daikon radish into thin slices.
pound the konjac until soft and cut into similar sized slices. Make a slit down the centre and fold into itself to make a pretty braid design.
- Skewer the beef tendon. (I cooked these in a pressure cooker for 30 minutes).
- Next, add all the ingredients to the dashi and bring to a boil and heat through.
- Then enjoy with your favourite sake!

If you want to learn more about making dashi, you can check out my Kimono Stew recipe here!

Видео The PERFECT Japanese Winter Hot Pot Recipe | Oden канала Champ's Japanese Kitchen