This is my family's stew that I entered into a cooking sheet for stewed and boiled food . It is a stew I made using local Shizuoka black hanpen fishcake and vegetables!A delicious broth comes out of black hanpen fish cake and other ingredients! If you use a cooking sheet, then it will absorb the scum and excess oil, and make it difficult for the amount of broth to decrease. One sheet will do lots of work for you. Recipe by REKO-tan

Why are readymade been tendon pieces and the been tendon pieces in the oden sold at convenience stores so small. I tried making it myself with big pieces, and it was delicious! Ever since then I've stopped buying ready made been tendon, and we've been eating this meaty oden every year. It takes some time and effort, but please give it a try.Skim off any fat that comes to the surface while it's simmering. You can use one of those special fat-removing sheets. The oden soup recipe is just an example. You can make the soup using storebought mentsuyu sauce instead. Adjust the amount of salt and soy sauce to taste. Recipe by Naitosan

This recipe is a variation of a dish my mother has been making since I was a child.Add your favorite ingredients, such as beef tendons, gobo-maki, or fishcakes. Potatoes, ganmodoki, and fish cakes may break apart if cooked too long, so be sure to add them later. Recipe by Yuuyuu0221

I was trying to use up leftover ingredients and avoid buying anything additional, partly because my budget's a bit tight this period. Casting my mind back on various fish stew and peperonata recipes I've read over the years, I decided to improvise.

Oden is a hearty Japanese one-pot dish that’s perfect for the cold weather. It’s an easy recipe and the bulk of the work is in prepping all the ingredients before cooking.Since Taiwan was under Japanese rule before 1945 for about 50 years, oden was introduced to the Taiwanese during this time period. In Taiwan, it is known as guandongzhu (關東煮), tianbula (甜不辣) or hellun (黑輪) and often found at the night market.Ingredients that go into oden varies between regions and also households. Oden is often sold in food carts, izakayas, convenience store chains, or dedicated oden restaurants. It is usually considered winter food but many people, and restaurants or food carts, serve oden year-round.https://www.youtube.com/watch?v=gkM9sFEfueQ

After I made my ratatouille my friend Steve said I should add shrimp or fish. What a great idea. This recipe calls for making my ratatouille then combining with grilled fish. I used cod loin for this recipe.

My boyfriend loves this dish.I prepared the soup broth on the weak side, but add more soy sauce for a stronger flavor if you prefer. Recipe by Pecchin

This is the oden, which I have eaten since childhood. My friends love this too and they ask me to make them quite often. Try the recipe below with the leftover soup.1) Step 4 is important. If you put red miso directly into the dashi, it might not dissolve completely. 2) If you have time, leave to rest overnight or at least cool down before serving. The ingredients will absorb more flavour. 3) Add your favorite ingredients such as beef tendons, atsuage and kinchaku. For 4 servings. Recipe by cafepanda

Oden is the best stew for cold days!Cost to make this oden: about 358 yen per serving.Not only does adding the chicken wings and drumettes make for a delicious filling, they also add a scrumptious flavor to the soup. For 5 servings. Recipe by Cooking S Papa.

Just want to make something different but still tasty, it is very simple but a bit fat bcause tofu and fish cake need to fry first.#mycookbook