Oden

Oden is a simmered dish of "Nerimono," which is fried or grilled fish paste, and also konjac, white radish, or hard-boiled egg. The whole thing is simmered in a broth made from Kombu or bonito and soy sauce. Its origins date back to the Edo period. It was then a dish sold in stalls in the city of Edo (Tokyo today) in the Kanto region, then transmitted to the Kansai region (around Osaka) where it was called "Kanto-ni": cooked in the Kanto style.
Osaka Oden is more lightly seasoned with a light soy sauce. These days, different ingredients and broths are available in different regions of Japan. The Japanese appreciate Oden as THE ultimate winter dish, and it's even easy to find in convenience stores during this time of year.

Prepare the “Dashi” broth

• 1.2L of water
• 20cm piece of Kombu
• 50g dried bonito flakes

1. Heat the water with the Kombu and remove the Kombu just before boiling
2. Then add the dried bonito flakes and turn off the heat.
3. Once the shavings fall to the bottom, filter through a cotton cloth.

Kanto-fu (Kanto style / full-bodied taste)

• 130ml soy sauce, 100ml Mirin

Kansai-fu (Kansai style / light taste)

• 65ml “usukuchi shoyu” light soy sauce,
• 1 tbsp. sake
• 50ml of sugar
• 2 tsp salt

Preparation of ingredients

• 1.2L of water
• 20cm piece of Kombu
• 50g dried bonito flakes

1. Peel and cook the white radish and potatoes.
2. Hard-boil an egg, then peel it.
3. Rub the Konnyaku with salt and cook it. Cut it into a small grid.
4. Boil the Atsuage

Cooking

1. Add the hard-boiled egg, white radish, Konnyaku and
   Kombu in a large pot. Bring everything to a boil, then
   Reduce heat and cook for 30 minutes.
2. Add the “Neri-mono”: the fish paste and continue to cook
   over high heat for 15 minutes, adding broth.
3. Just before turning off the heat, add some Hanpen.

Miso Oden - Nagoya specialty

ingredients

• of the Neri-mono
  (fish paste) that you prefer, konnyaku, hard-boiled egg, white radish...etc.
• Broth
  1L of water, 5cm of Kombu, 2 tbsp of light soy sauce, 2 tbsp of Mirin, 1.5 tbsp of sugar, 50ml of Sake, 0.5 tsp of salt)
• Miso Sauce
  40g of Mamé-miso, 2 tsp of sake, 1 tbsp of Mirin, 2 tbsp of sugar.

1. Cook the ingredients in the same way as above.
2. Mix all the ingredients for the miso sauce.
3. Serve the Oden with the Miso sauce.