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It was a regular Thursday evening when me and my friend, Kiki, tried to search for a light meal before we start our dance class at night. Usually we were Yelp kinda girl: do the search on Yelp –> read the reviews –> decide to go there or not. But Yelp could never predict how busy a restaurant is and that day was a busy day for our original restaurant plan. Leaving the original destination behind us because it was so packed, we wandered around, just by a few steps, we found Koyama. It’s a Japanese restaurant near McEwan hall, where Edinburgh University’s main campus lies.
While usually I will go for a whole bunch of sushi, Kiki is not a fan of raw fish and cold dish. Keep searching on the menu…. All of a sudden we saw oden on the menu! yey! now there is something we both like. According to Google: Oden is a Japanese winter dish consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavoured dashi broth. Ingredients vary according to region and between each household. It’s perfect for winter time when it’s freaking cold outside. One portion of oden from Koyama filled us both up and it tasted amazing. Would definitely go back for it.
Here is a typical recipe for homemade Oden from Japan Centre, this is a little different than the one we had, but it will definitely be good to know the traditional way of cooking oden:
1 daikon japanese radish (approx. 10cm long)
1 pack chikuwa fish cakes
1 pack abura age fried tofu
1/2 pack mochi
1 pack konnyaku
1 sheet konbu seaweed
4 eggs, boiled & peeled
4-6 tbsp soy sauce
4-6 tbsp mirin
1 pack gobo maki burdock root fish cakes
1 pack karashi mustard
How To Prepare
- The first step is to prepare your ingredients by cutting up the daikon and chikuwa into bite-sized pieces. Next cut the mochi and abura age tofu in half, width-wise across the middle. Poke a little hole in the abura age to make a pocket and pop the mochi inside. Push a toothpick through both sides of the open end and back again, to keep it together while cooking.
- Next cut the konnyaku into triangles and boil them in a separate pan for a few minutes. While you are doing this, get a whole piece of konbu seaweed and let it soak in enough water (approximately 1 litre) to completely cover it for about 20 minutes.
- Next, add the soaked konbu seaweed and water we soaked it in to your large stewing pot and slowly bring it to the boil (remove from the heat just before the water actually boils). Now pour 4-6 tablespoons each of soy sauce and mirin before adding the daikon radish and konnyaku to the pot, allow it to simmer over a low heat for approximately an hour.
- Once you have done this, add the chikuwa, gobou-maki and eggs to the pot and continue to let it simmer for another 40 minutes. Then add your kinchaku abura age wrapped mochi and simmer for a further 20 minutes.
- Now that your oden is ready, place the large serving pot in the middle of the table and let everyone serve themselves by taking a few ingredients (including the konbu which you may want to slice up while still in the pot) and some soup in a small bowl. Oden is typically served with Japanese mustard called karashi, so add a small amount of karashi to each bite of oden and enjoy this delicious meal. Continue reading “おでん Oden in town”