Oden おでん

Ingredients

• 4 cups water (*or 1500liter)
• 15 g kombu kelp
• 4 chicken wings
• 15 g bonito flake
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• ½ tsp salt
• 4 hard boiled eggs
• ½ large daikon
• 3 round konnyaku
• 2 chikuwa (*1 Your choice of Nerimono)
• 4 fish balls on skewers
• 2 atsuage (*2 Your choice of Agemono)
• 4 goboten
• 8 satsumaage

Steps

1. 1

   Wash and peel the daikon.

2. 2

   Cut daikon about 2cm(0.8inch) thick and round off the edge.

3. 3

   Cut konnyaku pieces in half diagonally to create a triangle shape. Sprinkle and rub salt over the konnyaku.

4. 4

   Boil water in a pot and add the cut konnyaku pieces.

5. 5

   Cook konnyaku in boiling water for 5 minutes. You can turn down the heat to medium while the konnyaku is being cooked.

6. 6

   Drain the cooking water and set konnyaku aside.

7. 7

   Make hard boiled eggs and peel off the egg shell.

8. 8

   Place kombu kelp strip in 4 cups of water in a pot (or claypot) for about 30 minutes.

9. 9

   While the kombu kelp is steeping, parboil chicken wings in boiling water for 1-2 minutes to remove fat.

10. 10

    Put the 4 chicken wings to the oden pot with the kombu kelp and place the pot over medium heat.

11. 11

    Bring it to simmer and add katsuobushi bonito flakes. Turn the heat off and wait until the bonito flakes sink to the bottom.

12. 12

    Drain the kombu kelp, 4 chicken wings, and bonito flakes from the oden broth. Put the 4 chicken wings back in to the broth.

13. 13

    Add the prepared hard boil eggs, konnyaku and daikon to the pot and simmer for 20 minutes.

14. 14

    Add nerimono of your choice such as chikuwa, and agemono of your choice such as atsuage, and simmer for 10 minutes.

15. 15

    Before serving, mix Japanese hot mustard powder with water in a small serving plate for dipping sauce.

16. 16

    Serve oden hot with the mustard sauce.