Oden (winter stew)
In the winter in Japan you can often walk in to stores and find lots of things simmering in piping hot stock for you to choose and have a hot meal . This is called Oden . I made my own oden winter stew.
It is traditional to use a donabe pot but if you don’t have one you can use what ever you have .
First make your broth to simmer your vegetables in I used water that had been soaked over night with a piece of kombu kelp about 1 litre add to this some mirin and tamari ( or soy sauce) about one tablespoon .
In your donabe set out your veggies I used sliced daikon ,tofu,bamboo shoots,lotus root,tofu sausage,shiitake mushroom and aburaage parcels filled with cabbage bean sprouts and vegetables. These pouches are called kinchaku or fukuro.
If you do not have a donabe you can use another pot or even a steamer and arrange them after. If you decide to use a steamer steam your vegetables and make a separate broth to add your vegetables to after . I prefer to cook the vegetables in the broth as they soak up the flavour.
Pour in your stock and simmer your pot on low with the lid on if it looks like the water is running low add a little more stock.
When your vegetables are tender take a little stock and in a bowl add a little miso . Dissolve the miso and then pour this over your vegetables to finish.
I would of liked to of added a few other things that I didn’t have but I’m glad with how it turned out.
Served with rice it was a delicious filling meal for a cold winter evening