Oden, the ultimate Japanese winter comfort food, is a classic nabemono (one-pot dish) with a variety of Japanese ingredients simmered in a light soy sauce based dashi (broth). You can try our traditional version if you have access to these Japanese ingredients or our western version with more commonly found ingredients. You can also get creative and use any local, seasonal ingredients you have available!
- 150g potato (cut into cubes)
- 2 eggs
- 80g carrot (sliced)
- 50g cherry tomato
- 500ml water
- 1 package oden soup
- 50g mini sausage
- 90g chikuwa (or other fish cake if available)
- 120g tofu
- 120g cabbage (chopped)
- 90g onion (chopped)
- In a pot, boil the potatoes for 15 mins. Drain and set aside.
- Separately, boil the eggs for 11 mins. Peel and set aside.
- Separately, boil the carrots for 10 mins. Drain and set aside.
- Separately, boil the cherry tomatoes for 3 mins.Once ready, transfer them to a small bowl with ice cold water and remove the skin. Set aside.
- Dissolve the oden soup in a pot with 500ml of water. Bring to a boil and add the previously boiled potatoes, eggs, carrots and tomatoes with the rest of the ingredients (mini sausages, chikuwa, tofu, cabbage and onions). Cover with a lid and cook on low heat for another 10 mins. Serve and enjoy!