Oden 静岡おでん

History and Origins

ZX095X's native dish, eaten by lynx, black, dough, dough, and eggs. In the city, many people are familiar with the snacks since they were children because they sell sweets even at candy stores. Although Shizuoka's beginning was a very positive era, after World War II, it was said to have become popular when the cattle and pigs were used as a tool for their waste. Also, since those days, the use of fish and other seafood that are being boiled in the river bay has made use of black pepper and other fish-sharp crafts for your masoleum.

When It Is Eaten

Even though it's cooked at home, it's easily eaten because it can be purchased by a single plate of sieve, such as a tailor or a candy shop.

How It Is Eaten

It's in a deep pot, and I'm making soup, and I'm putting in the seed with the pepper. Add the cooked beef to the bowl, add sugar, garlic, soup, and salt, and boil it for two hours in a low-frequency cooking pot. When you have finished, add blue pepper, powder, and mustard to your product.

Recipe — Serves 4

Ingredients

• 4（120 g） kuro hanpen (fish cake)
• 4（100 g） milky Way
• 5 cups water
• 1 tbsp soy sauce
• 4 slices（200 g） daikon radish
• 4 slices（160 g） konnyaku
• 4 egg
• 4（120 g） quick-cooking kelp
• 11 cups water
• 20 g shaved bonito flakes
• Mix: 2 tbsp sugar
• Mix: 2 tbsp mirin
• Mix: 4 tbsp soy sauce
• Mix: 2 tbsp sake
• Mix: a pinch salt
• as needed sperm
• as needed aonori seaweed
• as needed Japanese mustard

Method

1. The bull's edge is boiled down. Put five cups of beef and water in the pot and put it on fire. If you rise up, put one teaspoon of soy sauce in and cook it for about an hour.
2. I put 11 cups of water in a large pot, and when I boil, I put a sharpening bar in it. The main root is down-sleeve, and the cloth is tied together. The eggs boil for the sake of the skin. Each one is stabbed with a broom and put into a pot.
3. Add some citrus sauce and stir it in a weak fire for two or three hours. If the soup gets low along the way, add water.
4. A blue brush, a dusting, and a mustard.

More About Oden

Oden (おでん or 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fish balls stewed in a light, soy-flavored dashi broth.

Oden was originally what is now commonly called miso dengaku or simply dengaku; konjac or tofu was boiled and eaten with miso. Later, instead of using miso, ingredients were cooked in dashi, and oden became popular. Ingredients vary according to region and between each household. Karashi is often used as a condiment.

Oden is often sold from food carts, though some izakayas and several convenience store chains also serve it, and dedicated oden restaurants exist. Many different varieties are sold, with single-ingredient dishes sometimes as cheap as 100 yen. While it is usually considered a winter food, some carts and restaurants offer oden year-round. Many of these restaurants keep their broth as a master stock, replenishing it as it simmers to let the flavor deepen and develop over many months and years.

Oden is represented in Unicode as an emoji at code point U+1F362: 🍢

Regional variations

Japan

In Nagoya, oden retains its original meaning of a miso-based stew, and Tokyo-style dashi-based oden is referred to as Kantō-ni (関東煮; lit. 'Kantō stew')) instead. Soy sauce is used as a dipping sauce.

Miso oden is simmered in hatchō miso broth, which tastes lightly sweet. Konjac and tofu are common ingredients.

In the Kansai area, this dish is sometimes called Kanto-daki (関東炊き) and tends to be more strongly flavored than the lighter Kantō version.

Shizuoka oden uses a dark-colored broth flavored with beef stock and dark soy sauce, and all ingredients are skewered. Dried and ground fish (sardine, mackerel, or katsuobushi) and aonori powder are sprinkled on top before eating.

Udon restaurants in Kagawa Prefecture in Shikoku almost always offer oden as a side dish, to be eaten with sweet miso while waiting for udon.

Outside Japan

China

In China, 7-Eleven markets oden as hǎodùn (好炖) a word play on 'good pot'.

South Korea

In South Korea, the loanword odeng (오뎅) borrowed from Japanese oden is a synonym of eomuk (fishcakes). The boiled dish consisting of fishcakes is called by the names such as odeng-tang (오뎅탕) or eomuk-jeongol (어묵전골), with the words such as tang ('soup') or jeongol ('hot pot') attached to the ingredient name. The street food version is sold from small carts and is usually served with a spicy soup. It is very common on the streets of South Korea and there are many restaurants that have it on the menu or specialize in it.

Taiwan

Oden was introduced to Taiwanese cuisine during Japanese rule and is referred to in Taiwanese Hokkien as olen (Chinese: 烏輪; Pe̍h-ōe-jī: o͘-lián), which has been further loaned into Taiwanese Mandarin as hēilún (Chinese: 黑輪). Tianbula (Chinese: 甜不辣; pinyin: tiánbùlà; lit. 'sweet, not spicy') is a common ingredient for oden and is a popular snack at night markets. Tianbula is actually Japanese satsuma-age and was introduced to Taiwan by people from Kyushu (where satsuma-age is commonly known as tempura) when Taiwan was under Japanese rule. Besides the more traditional ingredients, the Taiwanese olen also uses many local ingredients, such as pork meatballs and blood puddings. More recently, oden is offered in convenience stores where it is sold as guāndōngzhǔ (關東煮), the Mandarin reading of the Japanese characters for Kantō-ni.

Text adapted from the English Wikipedia article Oden by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.