Oden (Japanese Winter Stew)
User Reviews
5.0
9 reviews
Excellent
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4 portions
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Course
Main Course, Dinner
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Cuisine
Japanese
Oden (Japanese Winter Stew)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Gyusuji
- 500 g beef tendon (sinew)
- water for boiling
- 1000 ml water for broth
- 30 g green onion preferably green part
- 20 g ginger root
Oden soup
- 1 liter dashi stock I recommend my favorite homemade dashi stock
- 2 tbsp sake
- ½ tbsp sugar
- 3 tbsp mirin
- 5 tbsp soy sauce
- 1 tbsp oyster sauce
Basic Ingredients
- 300 g daikon radish
- 4 boiled egg
- fishcakes of your choice see in post
- atsuage tofu or firm tofu
- any additional ingredients mentioned in post
- Japanese mustard (karashi) optional
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Instructions
Gyusuji
- Bring a pot of water to the boil and add 500 g beef tendon (sinew). Boil for a few minutes to remove the excess fat and scum.
- After a few minutes have passed, pour the sinew into a colander to drain and wash the beef sinew under clean running water.
- Fill the pot again with approximately 1000 ml water (or enough to cover the beef by 1-2cm) and bring it to a boil.
- While you wait for the water to heat up, cut the beef sinew into strips.
- Once boiling, turn the heat down to simmer and add 30 g green onion, 20 g ginger root and the beef sinew. Simmer for 1 hour without a lid. (Add more water when necessary to ensure the beef is always submerged.)
- After one hour, remove the beef sinew and set it aside to cool. Discard the spring onion and ginger but save the broth. Continue to simmer the broth without a lid until reduced by one-third.
- When the beef is cool to the touch, push the pieces onto skewers. (Approximately 100g per skewer)
Prepare the Daikon
- Peel the skin of 300 g daikon radish and cut into thick rounds. Score one side with a cross, about 1cm deep.
- Boil in a separate pot until it's easy to pierce (about 15 minutes).
Oden
- Take a large pot and add 1 liter dashi stock and 100ml of the leftover broth from the beef sinew. Add 2 tbsp sake, ½ tbsp sugar, 3 tbsp mirin, 5 tbsp soy sauce and 1 tbsp oyster sauce to the broth. Bring it to a boil and let it boil for 2-3 minutes.
- Turn the heat down to simmer and add the daikon, 4 boiled egg and gyusuji skewers. (You should also add any other firm ingredients at this point.)
- Simmer for about 30 minutes and then fishcakes of your choice, atsuage tofu and any other soft ingredients you choose. Simmer for another 15 minutes.
- Serve up and enjoy with Japanese mustard (karashi).
Notes
- Allow leftovers to cool and store in the refrigerator. Warm up on the stove before eating and consume within 2 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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