I make this dish every winter. I used different ratios of light and dark soy sauce and settled with this recipe.If you need to leave the house while making this, wrap the hotpot in newspaper and blankets to keep warm. Even after a while, it will be still warm and the ingredients will absorb the soup well. Although you must heat for at least a hour. Recipe by Keyua

#Oden #Japanese #winter #stew #fish #soup #fishcake #warm #tasty

Winter is the season for oden!With a pressure cooker, the beef tendons (or chicken wings) are so tender and soft. The resulting soup is so tasty.Cooked octopus is also delicious in this hot pot. For 4 to 5 servings. Recipe by MyDining

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

I prepare a huge pot of oden for my family. Sometimes, I share it with my parents, and we have oden parties.Making a lot in a large pot is the secret,The ingredients quantity is for making a large amount in a large pot. For example, if making half of the recipe, simply decrease the water and ingredients by half. Calculate as much as you need.During the boiling process, let it simmer gently and slowly. Occasionally shake the pot. Recipe by Run mama

I got the idea for this recipe from a TV show that featured a chicken wings in an oden recipe. They didn't mention the amounts, so I had a guess and tried making it. It came out really nice! At first I was just adding ginger and green onion as condiments, but after someone in my family suggested adding grated daikon radish as well, so I tried it and it tasted even better!*The taste will improve as the meat browns so cook this over high heat.*If you feel that the taste is too weak, adjust it with a little salt. Recipe by Raby

We always use this soup base to make oden.We use a No. 8 (28 cm diameter) earthenware pot to cook the oden. Recipe by Yugurunpa

Once, I was taught how to get rid of the bitterness of daikon radish. Since then I follow this way.In this recipe, I've noted the preparation of daikon. Use your favorite ingredients in the hot pot.The soup base is slightly concentrated. Change the amount of seasonings to your liking and other ingredients.If you want to sharpen the flavour, add a pinch of salt!Do not boil down the soup! Recipe by Sarami19

I came up with this recipe to make delicious oden!Simmered dishes taste better if you turn off the heat when they are cooked through (remove the lid) and leave for a while so that the ingredients absorb all the flavors. For 4 servings. Recipe by Mikidon mama

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

I usually use granulated dashi stock when I don't have time, but this time I decided to make authentic dashi soup using bonito flakes and kombu.There are no difficult steps. You just need to simmer for about 2 hours for a delicious flavor. If you're busy, prepare the ingredients in the morning, simmer once and turn off the heat, and simmer again in the evening for the flavors to settle in. Strain the dashi soup with a big clean cloth to filter. Add any oden ingredients you prefer. Recipe by shoken mama

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.