Oden
Oden
Oden is one of Japan's most comforting winter dishes, a slow-simmered hotpot in which a variety of ingredients spend hours absorbing the flavour of a light kombu and katsuobushi dashi. The selection of ingredients varies by region and by household, but typically includes daikon radish, boiled eggs, fish cakes of various types, konjac, tofu and chikuwa fish tubes. Each ingredient contributes something different to the broth as it cooks, so that the final bowl contains a depth that no single ingredient alone could provide.
Oden is traditionally made in a deep pot, simmered on low heat for an extended period, often two to three hours, which means having a pot with a well-fitting lid and good heat retention is important. The donabe clay pot is a classic vessel for oden at home, valued for the way it holds heat evenly and maintains a gentle simmer without requiring constant attention. Cast iron pots work equally well and add their own mineral quality to the broth over time. The dish is typically served directly from the pot at the table, with guests helping themselves to the ingredients they want.
The tools in this collection are oriented around the equipment requirements of oden preparation and service. A deep pot or donabe with an appropriate lid is the centrepiece. A portable Iwatani burner allows the pot to be moved to the table for communal serving in the traditional style. Long chopsticks or tongs for reaching into the broth are essential. Individual serving bowls and small plates for the accompanying karashi mustard round out the setup.
Oden is the kind of meal that improves every time it is reheated, making it an excellent candidate for batch cooking during the winter months.
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