Oden
A comforting Japanese hotpot with chicken, daikon, konnyaku, fish cake, and egg simmered in a savory soy broth. Quick to assemble and perfect for a cozy weeknight meal.
- Total time
- 30 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 4 pieces chicken drumettes
- 1 small daikon radish
- 200 g konnyaku
- 150 g fish cake (kamaboko)
- 2 pieces boiled eggs
- 4 cups dashi stock
Instructions
- 1
Peel the 1 small daikon and cut into 2 cm thick rounds. Cut the 200 g konnyaku into triangles and score lightly on both sides. Slice the 150 g fish cake into thick pieces.
- 2
In a large pot, bring 4 cups dashi stock to a boil. Add the daikon and konnyaku, reduce heat to medium-low, and simmer until daikon is tender, about 15 minutes.
- 3
Add the 4 chicken drumettes, 2 boiled eggs, and fish cake. Simmer gently for 10 minutes, until chicken is cooked through and fish cake is heated.
- 4
Season with soy sauce and mirin to taste (about 2 tbsp soy sauce and 1 tbsp mirin). Simmer 2 more minutes, then serve hot in bowls with some broth.
Tools you’ll need
- Large pot
- Cutting board
- Knife
- Measuring cups
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