Classic Tokyo-Style Oden Hot Pot

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Classic Tokyo-style oden is a comforting Japanese winter hot pot of slow-simmered daikon, eggs, konnyaku, fish cakes, and tofu in a light, clear dashi broth. Unlike the darker Kanto versions, the Tokyo style uses a gentler soy-mirin seasoning that lets each ingredient's natural flavor shine through.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 12 gFat
• 2.5 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 6 gSugar
• 22 gProtein
• 1180 mgSodium
• 620 mgPotassium
• 180 mgCalcium
• 3 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the dashi broth

• 6 cups water
• 1 piece dried kombu (about 4 inches)
• 1 cup katsuobushi (bonito flakes)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 1 tsp salt

For the oden ingredients

• 1 large daikon radish (about 1.5 lb)
• 1 block konnyaku (about 8 oz)
• 4 hard-boiled eggs, peeled
• 4 pieces atsuage (thick fried tofu)
• 2 chikuwa fish cakes
• 1 hanpen fish cake
• 1 medium gobo (burdock root)
• 2 small mochi rice cakes (optional)

For serving

• Karashi (Japanese hot mustard)
• Chopped scallions

Directions

1. Prepare the dashi: wipe the kombu with a damp cloth, soak in 6 cups cold water for 30 minutes, then slowly heat to just below a simmer. Remove kombu before boiling, sprinkle in the katsuobushi, steep 2-3 minutes, then strain through a fine sieve to yield a clear broth.
2. Cut the daikon into 1.5-inch thick rounds and parboil in lightly salted water for 10 minutes to remove bitterness; cut konnyaku into triangles and blanch for 2 minutes. Score the atsuage with a crosshatch pattern on top to help absorb broth.
3. Peel the gobo and wrap each piece in a strip of atsuage, securing with a toothpick to make gobo-maki. Soak the chikuwa and hanpen briefly in warm water to remove excess oil.
4. Combine the strained dashi with soy sauce, mirin, sake, and salt in a wide heavy pot. Arrange the daikon, konnyaku, eggs, atsuage, gobo-maki, chikuwa, and hanpen in the pot in a single layer; pour broth over to cover.
5. Bring to a gentle simmer over medium-low heat, then reduce to low and cook uncovered at the barest simmer for 35-40 minutes, basting occasionally, until the daikon is translucent and the broth is lightly seasoned.
6. Add the mochi during the last 5 minutes so it softens without dissolving. Skim any foam and adjust seasoning with a splash more soy if needed.
7. Ladle the oden into shallow bowls with plenty of broth, top with scallions, and serve hot with a small dab of karashi on the side.

Cook’s Notes

• Always keep oden at a bare simmer, never a rolling boil, or the daikon will turn mushy and the fish cakes will fall apart.
• Tokyo-style broth should stay pale and clear; resist the urge to add dark soy or miso, which would make it Kanto or Nagoya style.
• Day-old oden tastes even better as the ingredients absorb the broth; refrigerate overnight and gently reheat before serving.
• If konnyaku is unavailable, substitute firm tofu cut into thick slabs, though the texture will be softer.
• Karashi is essential for authentic flavor; mix a tiny amount into a small dipping bowl of broth for the classic Tokyo way of eating.

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