What ingredients are typically included in Oden?
丽娟 郭
丽娟 郭
Culinary student in Tokyo, focusing on regional Japanese specialties.
Oden, oh, it's incredibly rich! You can imagine it as a Japanese-style "broth hot pot," with a light and delicious kombu-bonito broth, and a dazzling array of ingredients. However, there are a few classics you'll find almost everywhere:
- Daikon Radish: This is absolutely the soul! Stewed until tender, it soaks up the broth, and with one bite, it's hot, fresh, and incredibly delicious.
- Boiled Egg: Another star that soaks up the broth, making the yolk especially fragrant.
- Konjac/Konnyaku: Usually in blocks or noodle knots, it has a chewy, springy texture. It's flavorless on its own, relying entirely on the broth for taste.
- Various Fish Paste Products: This is a large family in Oden. For example, hollow chikuwa, fried satsuma-age (somewhat like our fish tofu or tempura), various fish balls, shrimp balls, and so on. After cooking, their umami flavors infuse the broth.
- Tofu Products: Such as fried atsuage tofu, and fukuro (mochi wrapped in fried tofu skin), which, when bitten into, reveals soft, gooey mochi, offering a fantastic texture.
Besides these, depending on the shop or region, there are many other choices:
- Meats: Stewed, tender beef tendon skewers are a favorite for many.
- Vegetables: Potatoes, kombu knots, and cabbage rolls (cabbage wrapped around a meat filling) are also common.
- Others: Octopus legs, sausages, lobster balls, and more.
Overall, Oden is a very home-style and casual dish. The greatest joy is standing in front of the pot, looking at the steaming array of ingredients, and picking out your favorites. Every shop and every family has its unique recipe and ingredients, so each time you eat it, you might discover something new.