Homestyle Japanese Oden with Daikon and Beef Tendon

Name: Homestyle Japanese Oden with Daikon and Beef Tendon
Prep time: 45 min
Cook time: 130 min
Total time: 175 min
Yield: 4
Ingredients: 6 pieces beef tendon; 4 pieces boiled eggs; 12 thick slices daikon radish; 6 pieces tied konnyaku; 1 assortment atsuage, chikuwa, and gobo-maki; 1 piece hanpen; 2000 ml water; 50 g bonito flakes; 2 pieces kombu; 70 ml sake; 140 ml soy sauce; 30 g sugar; 1 tsp Japanese mustard

This comforting Japanese oden simmers daikon, eggs, konnyaku, fish cakes, and beef tendon in a deeply savory kombu-bonito dashi. It is cozy, make-ahead friendly, and even better after the ingredients soak up the broth.

Servings4 Portions

Prep Time45 Mins

Cook Time130 Mins

Difficulty

Intermediate

Ingredients

beef tendon
6 pieces
boiled eggs
4 pieces
daikon radish
12 thick slices
tied konnyaku
6 pieces
atsuage, chikuwa, and gobo-maki
1 assortment
hanpen
1 piece
water
2000 ml
bonito flakes
50 g
kombu
2 pieces
sake
70 ml
soy sauce
140 ml
sugar
30 g
Japanese mustard
1 tsp

Step-by-Step Instructions

Make the dashi: combine the water and kombu in a large pot and heat gently until just before boiling. Remove the kombu, add the bonito flakes, simmer briefly, then strain the broth through a fine sieve or clean cloth.

Prepare the ingredients: trim and round the edges of the daikon slices, then parboil until partly tender. Boil and peel the eggs. Blanch the konnyaku and beef tendon separately to remove excess odor and impurities. Briefly blanch the fish cakes and fried tofu items, but keep the hanpen aside.

Season the dashi with sake, soy sauce, and sugar. Add the daikon, eggs, konnyaku, beef tendon, atsuage, chikuwa, and gobo-maki to a heavy pot or donabe. Pour in the seasoned broth, cover, and simmer very gently over low heat for about 2 hours.