Japanese Hot Pot with Fish Cake (Oden)
An assortment of flavor-soaked fish cakes, chicken, long onions and more!
30min
332kcal
1850mg
- 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
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.
Glossary
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