Emoji Oden
Oden 🍢 is the go-to Japanese wintertime hot-pot dish with its own emoji. This simple recipe brings the oden emoji to life on your cozy dinner table. From top to bottom prepare two types of skewers with konnyaku (yam cake), satsumaage (fried fish cake) and chikuwabu (chewy wheat tubes) or chikuwa (grilled fish cake tubes).
- Nutrition facts are for one serving.
- Nutrition values are for 10% consumption of the oden broth.
- Time to simmer (30 mins) is not included in the cooking time.
Ingredients(Servings: 4 skewers *)
- konnyaku, round satsumaage, chikuwa: 2 skewers
- konnyaku, round satsumaage, chikuwabu: 2 skewers
Directions
-
1
Diagonally slice the konnyaku into two equal-sized triangles. Lightly score a crisscross pattern into each surface to help absorb flavor. Chop the chikuwabu in half. If long, slice the chikuwa in half also.
-
2
Parboil the ingredients. Place the konnyaku and enough water to cover each piece into a pot over medium heat. Once boiling, cook for 3 minutes, then drain. Heat water in a pot, once boiling add in the satsumaage, quickly cook and then drain.
-
3
Place the dashi (A) into a pot over medium heat. Once boiling, add in the remaining (A) ingredients. Next add in the parboiled konnyaku, when boiling again, cover with a lid and simmer over low heat for 20 minutes.
-
4
Add in the chikuwa, satsumamage and chikuwabu, and simmer for 10 minutes. Remove and thread each ingredient onto skewers in order. ※ Be careful as the ingredients are hot.
Cooking Basics
When making simmered dishes, place about 15 g (0.5 oz.) of dried bonito flakes into a tea bag for 1000 ml (33.8 fl. oz.) of water, and add the tea bag in with all other ingredients to prepare deeply-flavored and savory simmered dishes.
- Recipe Yuko Ihara
- Styling Yuko Ihara
- Photo Shuhei Miyahara
- Production Yuki Asanomi
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