Japanese Hot Pot with Fish Cake (Oden)
An assortment of flavor-soaked fish cakes, chicken, long onions and more!
- Nutrition facts are for one serving.
- Nutrition values for 60% consumption of the tsuyu.
Ingredients(Servings: 4)
Directions
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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.
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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.
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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
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.
Using a spoon to cut will result in a surface that is coarser than one cut using a knife, so flavor will be absorbed easier. You can also use your fingers to tear into bite-size chunks.
If you quickly place the yam cake into boiling water (parboil) the distinct odor of the yam cake will be removed, flavor and seasonings will be soaked up easier, and the rubbery texture will be refreshed. The appropriate boiling time is for 2 to 3 minutes in water that is at a rolling boil. Avoid over-boiling as this will result in hard yam cake.
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