Oden

Oden is a type of Japanese cuisine that consists of several ingredients such as egg, daikon, konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. It is often served with mustard.

Ingredients

Oden is made from a wide variety of ingredients, which are simmered in a soy-flavored dashi broth. The ingredients can vary, but typically include:

• Eggs
• Daikon
• Konjac
• Processed fishcake
• Tofu products
• Vegetables

Preparation

The ingredients are prepared separately, then added to the broth and simmered. The broth is typically made from soy sauce, mirin, and dashi. The ingredients are added to the broth in a specific order, with the ingredients that take the longest to cook added first.

Serving

Oden is often served with mustard, which adds a spicy flavor to the dish. It is typically eaten during the colder months, as it is a warm and hearty dish.

Variations

There are many regional variations of oden in Japan. For example, in Kansai, the broth is lighter and more soy-flavored, while in Kanto, the broth is darker and more strongly flavored.

History

Oden originated from a type of food called dengaku, which was skewered tofu and konjac grilled and served with miso. It evolved into its current form in the Edo period, when it was a popular street food.

See also

• List of Japanese soups and stews
• List of stews

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