Oden (Japanese fish cake pot)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 176.0
- Total Fat: 8.5 g
- Cholesterol: 212.0 mg
- Sodium: 262.5 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.3 g
- Protein: 12.7 g
View full nutritional breakdown of Oden (Japanese fish cake pot) calories by ingredient
Introduction
This is one of typical winter food in Japan you may want to try at a cold night.This is also a savory way to take important calcium which is hard to get solely from food.
My recipe here is an advanced and tastier version with more ingredients and steps, but you can just use a Kibun oden package, toss the content with coming sauce in boiling water and cook about 10 minutes. Voila! Oden is ready to be on your table.
You can find the nearest Japanese grocer or online grocer from www.justhungry.com.
http://www.justhung
ry.com/handbook/just-hungry-handbooks/
japanese-grocery-store-list
This is one of typical winter food in Japan you may want to try at a cold night.
This is also a savory way to take important calcium which is hard to get solely from food.
My recipe here is an advanced and tastier version with more ingredients and steps, but you can just use a Kibun oden package, toss the content with coming sauce in boiling water and cook about 10 minutes. Voila! Oden is ready to be on your table.
You can find the nearest Japanese grocer or online grocer from www.justhungry.com.
http://www.justhung
ry.com/handbook/just-hungry-handbooks/
japanese-grocery-store-list
Number of Servings: 4
Ingredients
-
1 package of Japanese oden (Kibun oden mix serves 4)
broth:
1/2 onion
1/2 cabbage
1 carrot
40g (3 inchs) kelp
Other Ingredients:
1/2 daikon radish
4 small red potatoes
1 block konnyaku
1 block firm tofu (or baked tofu)
4 small red potatoes
seasoning
sauce which came with the oden package
1/2 cup sake
1/4 cup mirin
1.5 Tbsp sugar
3 Tbsp light soy sauce
Japanese mustard (option)
Directions
1. Soak fish cakes of the oden package in boiled water for 1 minute to remove excessive oil. Drain water. Set aside.
2. Make broth: Put onion, cabbage and carrot in 10 cups of water in a large pan. Simmer about 30 minutes. Add kelp five minutes before it is done. Take out onion, cabbage and carrot and keep them for other types of dishes. Cut kelp into strips and tie to make 4 kelp "nots".
3. Skin and cut daikon in about 1 inch. (you can use the skin of daikon for other dish like kinpira). Cook daikon until it's tender (about 30 minutes).
4. Skin red potatoes and cook until the potatoes are tender (about 30minutes).
5. Make 4 boiled eggs.
6. Place konnyaku in water and boil about 2 minutes to remove the smell. Make fine cuts on the surface of konnyaku so that oden broth seeps into konnyaku. Cut into 8 pieces.
7. Cut tofu in 8 pieces.
8. Put fish cakes, cooked daikon, potatoes, boiled eggs, konnyaku, tofu and kelp in a not n the broth. Add sauce that came with the oden package, sake, mirin, sugar and soy sauce. Cook in low heat for 30 minutes.
9. Serve with mustard (option)
Number of Servings: 4
Recipe submitted by SparkPeople user CAFE_AEBEE.
2. Make broth: Put onion, cabbage and carrot in 10 cups of water in a large pan. Simmer about 30 minutes. Add kelp five minutes before it is done. Take out onion, cabbage and carrot and keep them for other types of dishes. Cut kelp into strips and tie to make 4 kelp "nots".
3. Skin and cut daikon in about 1 inch. (you can use the skin of daikon for other dish like kinpira). Cook daikon until it's tender (about 30 minutes).
4. Skin red potatoes and cook until the potatoes are tender (about 30minutes).
5. Make 4 boiled eggs.
6. Place konnyaku in water and boil about 2 minutes to remove the smell. Make fine cuts on the surface of konnyaku so that oden broth seeps into konnyaku. Cut into 8 pieces.
7. Cut tofu in 8 pieces.
8. Put fish cakes, cooked daikon, potatoes, boiled eggs, konnyaku, tofu and kelp in a not n the broth. Add sauce that came with the oden package, sake, mirin, sugar and soy sauce. Cook in low heat for 30 minutes.
9. Serve with mustard (option)
Number of Servings: 4
Recipe submitted by SparkPeople user CAFE_AEBEE.