When the weather turns cold, oden is the answer to what’s for dinner.If you’ve ever been in Japan in the winter and hop into one of the many ubiquitous combini aka convenience stores like 7-11 or Lawson, chances are you’ll have seen oden: a steaming vat of soup featuring featuring things like fish cakes and tofu.A huge pot of oden is a great way to gather around and enjoy winter.

Mike and I love oden with a passion.We’ve eaten oden on the streets of Japan, at izakaya, in various kombini, and at dedicated oden restaurants.Dare I say we’re oden connoisseurs? Fancy oden restaurants aside, I’m here to tell you that you’ve been sleeping on oden at home though.

It’s just as amazing and so easy to make.What is oden? A classic warming winter snack or meal, oden is a one pot dish featuring fish cakes, tofu, and other hearty ingredients simmered in a flavorful soy-dashi broth.It’s a simmered dish that is continually kept warm.

The ingredients in oden are meant to be simmered for a long time so you don’t have to worry about anything being overcooked.In fact, the oden ingredients, are meant to soak up the flavor of the dashi.How to make oden Prep ingredients – peel the daikon and cut into 1 inch thick rounds.

If desired, you can trim the edges of the daikon to round it out.Add the daikon rounds to a pot with cold water and bring to a boil and cook for 20 minutes.While the daikon is cooking, rinse off the konnyaku and lightly score the block with

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