Autumn weather means hot food is once again inviting. My daughter and I went shopping for ingredients to make a Japanese hot pot on the evening before she returned to California. The hot-pot dish is called “oden” in which an assortment of fish-cakes and dumplings are cooked in dashi, kombu stock, or chicken stock, with other ingredients including daikon, konyaku, and potatoes. It was great fun to see the variety of fish and seafood cakes or dumplings; we couldn’t resist buying too many because they looked so interesting.Oden restaurants, which apparently are arranged somewhat like buffets in the U.S., keep pots of many kinds of fish cakes and dumplings simmering and ready for customers to choose their favorites. Making oden at home is very simple. The difficult part is limiting yourself to only a few of the many kinds of fish-cakes that are available. Unless you are cooking for a large group, the most convenient way to make oden at home is to buy a refrigerated or frozen package with a nice variety. But the daughter and I had so much fun selecting more than we could eat in one meal!It’s good that oden is just as delicious reheated a few times…
I’ll note that because the ingredients simmer with stock and shoyu, they all become rather brown, almost unidentifiable except for shapes, and unphotogenic.
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10 thoughts on “Hot Pot with Nerimono: Oden”
Oden is just the sort of thing I like eating with family. Comforting and homey!
Yes! I am looking forward to making more hot pot meals—no question about it!
I think that your site is really good.
I have not eaten Oden since I came to USA from Japan and I miss it so much.
I remember that I added Gyu-suji in it and it makes more flavor… sometimes Geso(squid or Octopus), it also makes good flavor.
If it is possible, you can make “Bakudan” which put vegetables or Mochi in fried bean curd. Many people like it!
Nice to see you again! So sorry that you have not had oden in the U.S. I can understand why you would miss it. Can you order online?
Thank you for your information. I am happy to learn from you. I did not know these things.
Is this what you mean for the broth?
Bakudan?? I don’t know what this is?
I used some dumplings in this oden made with squid and with octopus:
Is this what you mean?
This is “Gyu-suji”
This is “Octopus tenticle”
This is “Bakudan”
Oh, thank you for the pictures. Very helpful.
I recently purchased a frozen Oden kit, unfortunately, no instructions at all.
There’s a little packet of liquid and of course all the ingredients. Do you have any idea how much water I’m to mix with it, or…?
I’ve had such a difficult time finding instructions for the kit online – there are none!
Any help would be appreciated.
Does your package indicate how many people it’s meant to serve? I’d say to plan on having 1 1/2 cups to 2 cups of broth per person. I’d start with the smaller amount. You want the fish cakes and so on to be just covered with liquid.
As you can see in my top picture, the nerimono expands when it’s hot. But also I did add a lot of fish cakes! Maybe could have had a bit more liquid?
The idea is to simmer them in the broth long enough for them to absorb the flavor. You will have to add water anyway as it simmers away.
So taste it as you go along. If it’s too salty or strong, add more water.
By the way, the hard-boiled eggs are excellent and you may want to add them to your kit…
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