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1
Add 2 liters of water to a pot and add the hidaka kombu.
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2
Let it soak for 1 or more hours.
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3
If possible, let it soak overnight.
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4
Chicken wings and drumettes will be used to add extra flavor to the dashi.
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5
Even if you omit the other fillings, these 2 are a must!
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6
Place the chicken in boiling water and boil thoroughly for 3 minutes.
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7
Place into cold water and wash off any blood and scum.
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8
Boil the eggs and potatoes beforehand.
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9
(It's easiest if you pressure cook the daikon for 3 minutes.)
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10
Place 10 g of bonito into a paper pack.
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11
Place the chicken and the bonito into the pot from Step 1.
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12
Right before it begins to boil, remove the kombu seaweed.
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13
Without letting it boil heavily, let it simmer for 10 minutes.
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14
(It should be gently bubbling.)
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15
Make the sauce in a separate pot.
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16
First add the mirin and boil off the alcohol.
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17
Since it might burst into flames, be careful.
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18
Add in the soy sauce and light soy sauce.
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19
After 10 minutes, remove the bonito from the pot.
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20
Taste the flavor and add the sauce from Step 9.
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21
Add the ingredients that take a longer time to absorb the flavor.
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22
(Daikon, konnyaku, potatoes, egg, etc.)
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23
If it boils too heavily, the sauce will cloudy, so be careful.
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24
Gently rinse off the konbu from Step 8 to get rid of the sliminess.
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25
Cut into long thin strips.
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26
Tie the cut strips of konbu into knots and place into the pot.
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27
Since cutting the slices and then knotting them is pretty difficult, it's easier to knot the strips and then cut.
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28
Let it simmer for 20 minutes on low heat and then add your choice of paste products.
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29
Let it simmer for 10 more minutes and then turn off the heat and let the flavors combine.
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30
Warm it up once more right before eating.
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31
Arrange on a dish and accompany with Japanese mustard.
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32
Here are some other tips for making a delicious Oden:
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33
Boil the potatoes with the skins on so that they don't fall apart as easily.
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34
They will taste better this way.
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35
Use a paring knife to peel the skins while still hot.
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36
Quickly run the ganmodoki and atsuage through hot water so that they will be able to absorb the flavors more easily.
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37
Cut the konnyaku into 10mm thick slices.
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38
Cut a slit in the center of each slice and twist.
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39
Boil for about 5 minutes to get rid of the smell.
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40
Rounding off the edges of the daikon radish will be easy to do if you use a peeler.
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41
If you cook them in a pressure cooker and then let them steam with the residual heat, they will become tender and will absorb the flavors of the oden easier.
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42
If you're adding some aburaage pouches, run them through hot water and then wring out the moisture very well so that the flavors can be absorbed.
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43
If you roll a wooden pestle or chopsticks over the aburaage, they will easily become very neat pouches.
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44
You don't need to boil the strips of dried gourd used for the pouches.
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45
Sprinkle them with salt and then rinse before using.
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46
If you boil them, they will actually thicken and become very soft which will make them hard to work with.
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47
Boil the tendons in water with ginger and the green section of a Japanese leek for 10 minutes to remove the scum.
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48
Rinse with water and then steam in a pressure cooker for 10 minutes until tender.
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49
Cut into easy to eat pieces and stick 3 pieces on each skewer.
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50
If you stick too many pieces onto one skewer, they won't be able to be well seasoned with the oden liquid.
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51
If you boil oden for a very long time, it will start to fall apart, so quickly boil it and then let it cool.
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52
Letting it cool allows the flavors to absorb into the ingredients.
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53
Add the hanpen right before eating!
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54
Adding wood ear mushrooms is delicious!
