Here is the real winter warmer – Oden with dipping sauce of ginger.
Oden, a Japanese dish of winter casserole, is usually eaten with karashi (Japanese mustard). It is the very common and typical condiment for Oden. Everywhere you go, an izakaya or a convenience store, Oden is served with a dash of karashi on the side.
But one of my friend from Himeji (a city in Hyogo prefecture) introduced me a new condiment – gingered soy sauce!
I’d never tried the combination before, but I immediately knew ginger would go great with oden. Oden and ginger…. how clever! It’s the best dish to warm up your body in cold days.
For for Oden, common ingredients are : Egg, Konnyaku, Daikon, Gyu-suji (beef tendon), Nerimono (basically fishcakes, but many varieties : e.g. chikuwa, hanpen, gobo-maki etc), Atsuage (thick deep-fried tofu), and Potato. Some people add other things too.
This time I used egg, daikon, konnyaku, tofu, and gobo-maki. I can’t get good nerimono here in Perth. Some Asian grocery shops sell “oden set” (mixed nerimono) in freezer section, but I find it quite expensive.
- Water 6 cups
- Sake (cooking wine) 1/4 cup
- Soy Sauce 4 tbs
- Mirin (sweet cooking wine) 2 tbs
- Dashi Konbu seaweed 15cm
- Ingredients (I used 4 Eggs, 4 Potatos, 1 Konnyaku sheet, 4 Gobo-maki, 500g Tofu, & 1 Daikon radish.)
- Ginger 1 knob + Soy Sauce
- Place Dashi Konbu in 6 cups of water in a large pot, and leave for around 2 hours.
- Prepare ingredients : boil eggs, peel and cut daikon etc. I don’t cut potato but you can if you prefer so.
- Place daikon & potato in the water with konbu, and turn on the heat. Bring to gentle simmer – do not boil. Remove konbu.
- Add sake, soy sauce, and mirin. Add eggs, konnyaku, tofu & gobo-maki. Simmer for 30minutes +. ( I simmered few hours)
Once you turn off the heat, leave the oden for around 2 hours (or more), then warm up again before serving. Ingredients in oden soak up the flavour when they cool down. Let everything soak up all the flavor.
Serve with grated ginger + soy sauce.