For Cold Winter Days Piping-hot Oden Hot Pot Recipe

Name: For Cold Winter Days Piping-hot Oden Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ... [Oden dashi soup]; 1600 ml Water (including water to soak the kombu); 20 cm piece Kombu; 1 bunch Bonito flakes; 50 ml Usukuchi soy sauce; 2 tbsp each Soy sauce, sake; 1 tbsp each Sugar, mirin; 1 ... [Ingredients]; 1 Eggs, beef tendons (required), octopus; 1 Daikon radish, kombu, Mochi kinchaku; 1 A variety of fish cakes

Servings: persons

1 ... [Oden dashi soup]
1600 ml Water (including water to soak the kombu)
20 cm piece Kombu
1 bunch Bonito flakes
50 ml Usukuchi soy sauce
2 tbsp each Soy sauce, sake
1 tbsp each Sugar, mirin
1 ... [Ingredients]
1 Eggs, beef tendons (required), octopus
1 Daikon radish, kombu, Mochi kinchaku
1 A variety of fish cakes

1
Rehydrate the kombu to soften and tie into knots.
2
Use the soaking water for making dashi soup.
3
Add water to the Step 1 soaking water and put a piece of kombu for the dashi soup.
4
Bring to the boil and add the bonito flakes.
5
Simmer for 3 to 4 minutes over a low heat and turn off the heat.
6
After the bonito flakes sink to the bottom, pour the dashi stock through a fine sieve.
7
Boil the eggs and peel the shells.
8
Cut the octopus into bite sizes and skewer.
9
You can put the beef tendons and octopus to the dashi stock, but you will need a lot of time to cook through to tenderize.
10
If you want to shorten the cooking time, put in a pressure cooker and cover with the Step 1 dashi stock.
11
Cook for 20 minutes and add to the hot pot.
12
Slice the daikon into thick rounds and cook in rice water (from the rinsing rice.
13
Or you can use normal water, but it takes a while for it to cook through).
14
Pour boiled water over the fish cakes to get rid of excess oil.
15
Cut into bite sizes.
16
Make crisscross incisions on the surface of konyaku and cut into bite sizes.
17
Put in a saucepan with water and bring to a boil.
18
Cook for about 5 minutes to get rid of the bitterness.
19
[How to make mochi kinchaku] Blanch the aburaage quickly and cut one side to open up.
20
Stuff mochi (about 1/4 of a rice cake for each aburaage) and tie with softened kanpyo bands (you could close the aburaage with toothpicks).
21
Add all the ingredients except the fish cakes and mochi kinchaku and simmer slowly (for 2 to 3 hours at least).
22
Skim off any scum on the surface.
23
Add fish cakes and mochi kinchaku and simmer for 10-30 minutes.
24
Serve!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ... [Oden dashi soup], 1600 ml Water (including water to soak the kombu), 20 cm piece Kombu, 1 bunch Bonito flakes, and more.

Yes, For Cold Winter Days Piping-hot Oden Hot Pot falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

For Cold Winter Days Piping-hot Oden Hot Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions