Japanese Hot Pot with Fish Cake (Oden)

Japanese Hot Pot with Fish Cake (Oden)

An assortment of flavor-soaked fish cakes, chicken, long onions and more!

Cooking time
30min
Calories
332kcal
Sodium
1850mg
  • Nutrition facts are for one serving.
  • Nutrition values for 60% consumption of the tsuyu.

Ingredients(Servings: 4)

Ingredients(Servings: 2)

1/2 (450 g / 16 oz.)

1 (50 g / 10.6 oz.)

4

(A)

180 ml (6.1 fl. oz.)

1.8 L (61 fl. oz.)

Directions

  1. Slice the daikon radish into 3 cm (1.2 in.) thick half moons then parboil. Chop the negi into 3 cm (1.2 in.) lengths, then place onto skewers.
  2. Cut the chicken into bite-size pieces. Half the chikuwa. Hard boil and then peel the eggs. Cut the konnyaku into easy-to-eat pieces and then parboil.
  3. Mix together (A) in a large pot, add in all ingredients and simmer for about 20 minutes.
    ※ For leftovers, thinly chop up ingredients, simmer in some tsuyu, add in potato starch (or cornstarch) to thicken, pour over rice and enjoy!

Cooking Basics

Daikon radish - half-circle slices

Peel the daikon radish, cut vertically in half, then cut each half into 4 to 5 cm (1.5 to 2 in.) width slices from end to end.


Yam cake - cutting into bite-size pieces
Yam cake - parboiling

Glossary

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