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 Oden stewing at an oden stall | |
| Type | Soup |
|---|---|
| Place of origin | Japan |
| Main ingredients | Boiledeggs,daikon,konjac,fishcakes,soy-flavoreddashibroth |
| Other information | Unicodeemoji 🍢 |
Oden (おでん, 御田) is a type ofnabemono (Japanese one-potdishes) consisting of several ingredients such as boiledeggs,daikon orkonjac, and processedfishcakes stewed in a light,soy-flavoreddashibroth.
Oden was originally what is now commonly calledmiso dengaku [ja] or simplydengaku; konjac (konnyaku) ortofu was boiled and eaten withmiso. 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 fromfood carts, though someizakayas and severalconvenience 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,[1] some carts and restaurants offer oden year-round. Many of these restaurants keep their broth as amaster stock, replenishing it as it simmers to let the flavor deepen and develop over many months and years.[2]
InNagoya, it may be calledKantō-ni (関東煮) andsoy sauce is used as a dipping sauce.Miso oden is simmered inhatchō miso broth, which tastes lightly sweet.Konjac andtofu are common ingredients.
In theKansai area, this dish is sometimes calledKanto-daki (関東炊き) and tends to be more strongly flavored than the lighterKantō version.[3]
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, orkatsuobushi) andaonori powder are sprinkled on top before eating.
Udon restaurants inKagawa Prefecture inShikoku almost always offer oden as a side dish, to be eaten with sweet miso while waiting for udon.
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InChina,7-11 markets oden ashǎodùn (好炖) a word play on 'good pot'.
InSouth Korea, the loanwordodeng (오뎅) borrowed from Japaneseoden is a synonym ofeomuk (fishcakes).[4] The boiled dish consisting of fishcakes is called by the names such asodeng-tang (오뎅탕) oreomuk-jeongol (어묵전골), with the words such astang ('soup') orjeongol ('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.
Oden was introduced toTaiwanese cuisine duringJapanese rule and is referred to inTaiwanese Hokkien asolen (Chinese:烏輪;Pe̍h-ōe-jī:o͘-lián),[5] which has been further loaned intoTaiwanese Mandarin ashēilún (Chinese:黑輪).[6]Tianbula (Chinese:甜不辣;pinyin:tiánbùlà;lit. 'sweet', 'not spicy')[7] is a common ingredient for oden and is a popular snack atnight markets. Tianbula is actually Japanesesatsuma-age and was introduced to Taiwan by people from Kyushu (wheresatsuma-age is commonly known astempura) when Taiwan was under Japanese rule.[8][9] Besides the more traditional ingredients, the Taiwaneseolen also uses many local ingredients, such as porkmeatballs andblood puddings. More recently, oden is offered inconvenience stores where it is sold asguāndōngzhǔ (關東煮), the Mandarin reading of the Japanese characters forKantō-ni.
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