~おでん~ - Oden –



○ 材料(3~4人分)

大根 1/3本
じゃがいも 2個
こんにゃく 1枚
ゆで卵(殻をむく) 3~4個
鶏手羽先 10本

だし汁 800ml (顆粒出汁大さじ1 + 水800mlでもOK)
薄口醤油 大さじ3
酒 大さじ3
みりん 大さじ2
塩 小さじ1/2

○ 作り方

1 ゆで卵を作る

2 材料を切る

3 調味料を合わせる

4 具材を煮込む

○ ワンポイント・アドバイス



It’s the second half of November, and it’s getting colder and colder day by day. I feel the coming of winter when I see the beautiful leaves changed in red or yellow. Japanese people feel like eating some hot “Oden” in such a season.

Oden is a kind of Japanese stew. We simmer the ingredients called “Oden-Dane” like some vegetables, eggs and various steamed fish pastes with seasoned and flavored stock from bonito flakes and Konbu (kelp). The ingredients, it depends on the area and every family has its own taste. I’m going to introduce the recipe of Kansai-style “Oden” today. (Kansai region = south-western half of Japan)

The Recipe

○ Ingredients ( 3-4 servings)

1/3 of Daikon radish
2 potatoes
1 block of Konnyaku (Solidified jelly made of konnyaku potato)
3-4 of boiled egg
Some kinds of fish paste you like
Ex. Chikuwa (a tube‐shaped fish paste cake), Atsuage (thick deep-fried bean curd), Tsumire (minced fish ball) …
10 stick of chicken wing

800 ml of Dashi soup (flavored stock from bonito flakes and Konbu)
(you can make it from 800 ml of water and Dashi powder)
3 tablespoons of soy sauce
3 tablespoons of cooking sake
2 tablespoons of Mirin (sweet sake)
1/2 teaspoon of salt

○ Directions

1. Boil eggs
Boil some water in a pot and put the eggs into it. Boil them for 6-8 minutes and turn off the heat. Cool it with running water or water with ice. (6 min. → soft-boiled egg, 8 min. → hard-boiled egg) Peel the shell of eggs.

2. Cut the ingredients
Slice Daikon radish into 2 cm thick. Cut potatoes into one bite size, and Konnyaku into the triangle shape.

3. Mix the seasonings
Put Dashi-soup and other seasonings except salt into the pot and boil it. Add salt to adjust the taste.

4. Simmer the ingredients
Put the ingredients into the pot and simmer them over low heat for about 30-40 minutes. It is better to put the ingredients first such as Daikon radish which takes long time to cook. Do not boil too much.

○ One-point advice

It’ll be easy to absorb seasonings if you make a shallow cut (cross shape or grid pattern) on the surface of Daikon radish and Konnyaku.

Add some Dashi-soup if the broth decrease during you simmer them. Keep all ingredients are soaked.