ODEN is one of the varieties of nabemono and a traditional dish of winter cuisine. In Western Japan, this dish is sometimes called Kanto-daki (YAP. “a concoction of Kanto”), as in the nabe, it consists of numerous ingredients that are boiled in the Dashi broth. The main ingredients are vegetables, tofu and fish, which makes ODEN not only tasty, but also useful.
It is believed that the name “ODEN” came from the name of another dish-dengaku (pieces of tofu and konnyaku root, covered with miso paste, skewered and fried on fire), which existed long before the Meiji era (1868-1912), there was a tradition for many hours to cook tofu, konnyaku and other ingredients in broth with soy sauce. Japanese wagarashi mustard is used as a seasoning.
In different regions, ODEN is prepared in different ways. The differences are especially noticeable when it comes to the set of ingredients used in the composition of the dish or, more correctly, components. Below we will talk about the ten most popular of them.
Daikon-boiled Japanese radish. In combination with mustard bagarasi tender cooked in the broth daikon is a real delicacy!
Egg-cooked in Dasi is soaked with broth and become juicy. It is important not to confuse and not to take a white egg in color, which is not yet sufficiently saturated with the taste of the broth.
Konnyaku root is a dense jelly of corms of Amorphophallus, called after the Japanese name of the plant “konnyaku”. In the broth it is put, pre-cut into triangles. Gonyak is very useful for health, it contains few calories and lots of fiber.
Shirataki noodles (shirataki) – like triangular jelly, this component is prepared from konnyaku. It looks like noodles, collected with the help of a ring (also made of konnyaku) in a small bundle. The better sirataki noodles are soaked in broth, the tastier they are. But “untie” the beam is not recommended-there are sirataki one noodle is very inconvenient!
Tofu-atsuage-cut into large pieces and fried in oil, will appeal to true fans of soy cheese. Fried until Golden – as the Japanese say, “Fox” – color on the outside, atsuage is tender and white on the inside. And very satisfying!
Ganmodoki is another component of the tofu. Fried tortillas from soy cottage cheese with the addition of chopped carrots, burdock root and sesame seeds. Pellet ganmodoki have a very delicate flavor.
Cabbage rolls-stuffed cabbage rolls in Japanese, stuffed cabbage leaves. Unconventional, but nevertheless popular component that adds a note of meat in the overall fish and vegetable range.
Cintaku – pouches of fried tofu with rice, mochi and other toppings. There are cintaku need to slowly and very carefully, because after a long simmer in a broth mochi piping hot.
In addition to tofu and vegetables, ODEN usually includes fish-based ingredients, such as surimi fish paste.
Chikuwa is a hollow inside tube of lightly fried surimi paste. It has an elastic consistency.
Satsuma-age is a popular component of surimi paste. The recipe is as follows: salt, garlic and finely chopped vegetables are added to the surimi, everything is mixed, the resulting mixture is made into tortillas and fried in oil. In Eastern Japan, burdock roots are sometimes wrapped in a tortilla.
In the regional varieties of ODEN, as well as in the signature recipes of specialized institutions, you can find many other components, such as kelp (YAP. kombu), beef tendons, octopus or meatballs. But the basic principle is the same everywhere – all this should absorb the hot broth, and then our body and soul in turn will be able to absorb the nutritious heat of Auden.
If desired, ODEN can be prepared at home. But, as a rule, it is either bought in special mobile shops-yatai, or eaten in specialized institutions, often with more than a century of history.
In modern Japan, such a phenomenon as “local ODEN” is common – that is, ODEN, for the preparation of which local products are used. Every year in April in the city of Odawara (Kanagawa Prefecture), a gathering of ODEN lovers from different places is held – the so-called “ODEN summit”.
Near the tray with Odin buyers determine the size of the portion, choose the “components” and put them in special containers (either large or small). The price for one component is about one hundred yen. In addition to mustard as a seasoning, you can still take a sauce based on miso paste and spicy Yuzu-Kose paste based on Yuzu citrus and green pepper. Each serving is given a pair of disposable sticks.
Now you can try a real Japanese ODEN at home, pleasing your loved ones with high-quality, authentic, Japanese cuisine.