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Chicken Wing Oden
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Cut the upper part of the daikon radish into 2cm-thick pieces.
4:30
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3 tips
1
Using the upper part of the daikon radish keeps the bitterness down
2
Salting the daikon skips the pre-boiling step and helps the flavor soak in better
3
Adding chicken wings makes the broth dramatically more delicious
1
Cut the upper part of the daikon radish into 2cm-thick pieces.
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.
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.
7:27
4
Wash the potatoes well, remove the sprouts, and cut into quarters. If they're small, cutting in half is fine.
8:19
5
Cut the chikuwa diagonally in half.
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.
8:52
7
Make diagonal cuts in 2 of the sausages, and leave the remaining 3 uncut so you can enjoy their texture.
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.
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.
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.
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.
12:31
12
Cover with a lid and simmer slowly over low heat for 1 hour.
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.
13:45
Chicken wings
5 pieces
Daikon radish
1/2 piece
Onion tempura
2 pieces
Thick chikuwa
2 pieces
Satsuma age
2 pieces
Kombu
1 piece (10cm square)
Boiled eggs
4 pieces
Potatoes
1 piece
Sausages
5 pieces
Cooking sake
2 tablespoons
Mirin
2 tablespoons
Soy sauce
2 tablespoons
Oyster sauce
1 tablespoon
Japanese granulated dashi stock
1 and 1/2 teaspoons
Water
1 liter
Salt
to taste
Japanese hot mustard
to taste
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