Oden: Winter Hot Pot Philosophy and the Culture of Long-Simmered Simplicity

Ingredients

• 1.2L dashi stock (made with kombu and bonito flakes, or premium hon-dashi)
• 4 pieces daikon radish (daikon 大根), 3cm chunks
• 2 eggs, hard-boiled, peeled
• 4 pieces konnyaku (devil's tongue cake), triangular
• 4 piece tofu puff (atsuage), halved
• 4 shiitake mushrooms, stems removed
• 8 pieces fish cake (kamaboko), sliced
• 3cm piece ginger, sliced thin
• 2 tbsp mirin
• 1 tbsp soy sauce (tamari)
• 1 tsp sea salt
• 2 scallions, cut into 5cm batons

Method

1. 1
   Bring dashi to 68°C in earthenware pot (donabe) or heavy saucepan with lid.
2. 2
   Add daikon and ginger; simmer covered 10 minutes until tender.
3. 3
   Add konnyaku, atsuage, kamaboko, and shiitake; simmer 8 minutes.
4. 4
   Gently add eggs; season with mirin, soy sauce, and salt.
5. 5
   Simmer covered 15 minutes, maintaining gentle heat to prevent eggs from toughening.
6. 6
   Adjust seasoning and heat to 75°C; top with scallions and serve directly in pot.