Oden
|
|
- See Odin for the Norse god.
- See Robert A. Oden for the current president of Carleton College.
Oden (おでん) is a Japanese dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and chikuwa cooked in konbu or katsuobushi based dashi broth. Mustard may be used as a condiment. In Nagoya, miso is used as a dipping sauce. In Kansai, it may be called Kanto ni or Kanto daki, both literally Kanto stew, because Oden originated in the Kanto area. It is usually served over rice.
Oden was originally what is called Misodengaku or simply Dengaku; konnyaku or tofu was boiled and one ate them with miso. Later, instead of using miso, ingredients were cooked in dashi and oden became popular. It has many local varieties.
Unlike most one pot dishes, ingredients can be added at any time and it has become a wintertime staple at Japanese convenience stores. Oden is also sold from food carts (http://www.jonwilks.com/yatai.html). Many different kinds of oden are sold, with single-ingredient varieties as cheap as 50 yen.