Chicken Wing Oden

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Chicken Wing Oden

Main · Hotpot · Washoku70 min(Prep 10 min + Cook 60 min) · 380 kcal per serving · NaN servings · Easy

This is a hack recipe where simply adding chicken wings to classic oden makes it 100 times more delicious without any extra effort. There's no need to pre-boil the daikon or blanch the oil out of the fish cakes, so even lazy cooks can easily enjoy an authentic flavor.

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だれウマ【料理研究家】59 recipes · 339 cooked

Instructions

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  1. Cut the upper part of the daikon radish into 2cm-thick pieces.Watch the video from 4:30
  2. Peel the cut daikon thickly, and score a cross-shaped cut into each piece to help the flavor soak in. If you're concerned about the pieces falling apart, bevel the edges.Watch the video from 5:13
  3. Sprinkle salt evenly over a tray, arrange the daikon on top, sprinkle another pinch of salt over it, and let it sit for about 10 minutes.Watch the video from 7:27
  4. Wash the potatoes well, remove the sprouts, and cut into quarters. If they're small, cutting in half is fine.Watch the video from 8:19
  5. Cut the chikuwa diagonally in half.Watch the video from 8:43
  6. Fish cakes nowadays are fried in good-quality oil, so removing excess oil isn't necessary. If it bothers you, you can still blanch them to remove the oil.Watch the video from 8:52
  7. Make diagonal cuts in 2 of the sausages, and leave the remaining 3 uncut so you can enjoy their texture.Watch the video from 9:37
  8. Prepare the chicken wings. Adding chicken wings lets the gelatin and umami dissolve into the broth, making the oden dramatically more delicious.Watch the video from 10:25
  9. Discard the water that has come out of the daikon after 10 minutes of salting, rinse it well once with water, and pat it dry thoroughly.Watch the video from 11:25
  10. Add the water, soy sauce, mirin, cooking sake, oyster sauce, Japanese granulated dashi stock, and kombu (if using) to a pot, and mix well.Watch the video from 12:02
  11. Once the seasonings are combined, add the daikon, potatoes, boiled eggs, sausages, chikuwa, onion tempura, satsuma age, and chicken wings to the pot.Watch the video from 12:31
  12. Cover with a lid and simmer slowly over low heat for 1 hour.Watch the video from 13:11
  13. After simmering for 1 hour, arrange the oden ingredients on a plate, add Japanese hot mustard to taste if desired, and it's done.Watch the video from 13:45

Tips

  1. 1

    Using the upper part of the daikon radish keeps the bitterness down

  2. 2

    Salting the daikon skips the pre-boiling step and helps the flavor soak in better

  3. 3

    Adding chicken wings makes the broth dramatically more delicious

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