Japanese Oden (おでん) – Hearty Winter Hot Pot

Ingredients (Serves 3–4)

For the Broth:

• 5 cups dashi stock (kombu + bonito-based, or instant dashi granules)

• 3 tbsp soy sauce

• 2 tbsp mirin

• 1 tbsp sake

• 1 tsp sugar

Oden Ingredients (choose a mix for variety):

• 2 boiled eggs, peeled

• 2 medium daikon rounds (1-inch thick), peeled and parboiled

• 1 block konnyaku (yam cake), sliced and blanched

• 2–3 fish cakes (chikuwa, hanpen, or satsuma-age)

• 1 medium boiled potato, peeled

• 1 block firm tofu, lightly pan-fried (atsuage style)

• 2 small carrots, cut into rounds

• Optional: kombu knots, shiitake mushrooms, or stuffed cabbage rolls

Garnish:

• Japanese mustard (karashi) on the side

Instructions

1. Prepare the Broth in Nutri-Stahl 3 QT:

   • In your Nutri-Stahl 3 QT saucepan, combine dashi stock, soy sauce, mirin, sake, and sugar.

   • Bring gently to a simmer over medium heat.

2. Cook the Daikon & Root Vegetables:

   • Add parboiled daikon and carrots first. Let them simmer for 20–25 minutes until tender, soaking up the broth.

3. Layer in Oden Ingredients:

   • Add konnyaku, boiled eggs, tofu, and fish cakes.

   • Let simmer uncovered on low for another 25–30 minutes, allowing all ingredients to absorb flavor.

4. Finish & Serve:

   • Taste broth and adjust with a splash of soy sauce or mirin if needed.

   • Serve directly from the Nutri-Stahl 3 QT pot at the table for an authentic communal dining experience.

   • Accompany with Japanese mustard on the side for dipping.