For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪

For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪

I make this oden hot pot every winter. The dashi soup is homemade and is seasoned mildly.

Ingredients: 4-5 servings

[Oden dashi soup]
Water (including water to soak the kombu)
8 cups
20 cm piece
Bonito flakes
a handful
○ Usukuchi soy sauce
1/4 cup
○ Soy sauce, sake
2 tablespoons each
○Sugar, mirin
1 tablespoon each
Eggs, beef tendons (required), octopus
as needed
Daikon radish, kombu, Mochi kinchaku
as needed
A variety of fish cakes
as needed


1. Rehydrate the kombu to soften and tie into knots. Use the soaking water for making dashi soup.
2. Add water to the Step 1 soaking water and put a piece of kombu for the dashi soup. Bring to the boil and add the bonito flakes. Simmer for 3 to 4 minutes over a low heat and turn off the heat. After the bonito flakes sink to the bottom, pour the dashi stock through a fine sieve.
3. Boil the eggs and peel the shells.
4. Cut the octopus into bite sizes and skewer.
5. You can put the beef tendons and octopus to the dashi stock, but you will need a lot of time to cook through to tenderize. If you want to shorten the cooking time, put in a pressure cooker and cover with the Step 1 dashi stock. Cook for 20 minutes and add to the hot pot.
6. Slice the daikon into thick rounds and cook in rice water (from the rinsing rice. Or you can use normal water, but it takes a while for it to cook through).
7. Pour boiled water over the fish cakes to get rid of excess oil. Cut into bite sizes.
8. Make crisscross incisions on the surface of konyaku and cut into bite sizes. Put in a saucepan with water and bring to a boil. Cook for about 5 minutes to get rid of the bitterness.
9. [How to make mochi kinchaku] Blanch the aburaage quickly and cut one side to open up. Stuff mochi (about 1/4 of a rice cake for each aburaage) and tie with softened kanpyo bands (you could close the aburaage with toothpicks).
10. Add all the ingredients except the fish cakes and mochi kinchaku and simmer slowly (for 2 to 3 hours at least). Skim off any scum on the surface.
11. Add fish cakes and mochi kinchaku and simmer for 10-30 minutes. Serve!

Story Behind this Recipe

I make this dish every winter. I used different ratios of light and dark soy sauce and settled with this recipe.