The PERFECT Japanese Winter Hot Pot Recipe | Oden

dashi broth

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth provides a lighter option while maintaining flavor.

fish cakes

🥗Healthier: homemade fish patties

💰Cheaper: tofu

Tofu is a budget-friendly protein alternative.

daikon radish

🥗Healthier: carrots

💰Cheaper: turnips

Carrots and turnips are more accessible and still add sweetness.

konjac

🥗Healthier: shirataki noodles

💰Cheaper: zucchini

Zucchini can mimic the texture and is easier to find.

Start by making the dashi. Use 1 litre of water and 3g of kombu and bring to a boil.

Once boiling, take out the kombu and add in 10g of bonito flakes. Turn off the heat and leave for 30 minutes.

Strain the dashi to remove the bonito flakes.

Add in the sugar, soy sauce, and mirin and bring to a boil again. After it comes to a boil, turn off the heat and set aside.

Salt the cod on both sides and rub in to get rid of excess water and any fish smell. Set aside.

Cut the shrimp down the back of the body and take out the guts. Clean with some water as well.

Wipe the cod with a paper towel to remove excess water and take off the skin.

Cut the cod and shrimp into small pieces and add to a food processor.

Add the paste to a pestle and mortar with a splash of sake, 1/2 tsp sugar, a dash of soy sauce, pinch of salt, 1 tsp potato starch, and 10g of grated mountain yam. Mix and set aside.

In a separate pot, add 1/2 tsp of dashi powder stock and simmer with the burdock root, carrot, and ginger until tender.

Add them to the cod and shrimp paste. Mix well and make into patty size.

Deep fry the patties in 170 degrees Celsius oil. Set aside.

Cut the daikon radish into thin slices.

Pound the konjac until soft and cut into similar sized slices. Make a slit down the center and fold into itself to make a braid design.

Skewer the beef tendon and cook in a pressure cooker for 30 minutes.

Add all the ingredients to the dashi and bring to a boil and heat through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens