November 14, 2008

My Version of Oden/私なりのおでん

I like oden, but the problem is that my children don't care for it, so I usually end up eating oden for three or four days on end. Of course, I don't like that!
One day, I hit upon a good idea. "Why don't I make oden with only the ingredients I like?" It was a huge success for me, and since then, I have continued to make my version of oden.
Two of my favoriate oden ingredients are hard-boiled eggs and daikon.
You must parboil daikon in water with a handful of uncooked rice or "kome no togi jiru" (milky water resulting from washing uncooked rice) until it's 70% done.
You usually make shallow cross cuts on both sides of each daikon ring so that it is parboiled for a short time.

This time, I used a dashi, mirin, and soy sauce ratio of 15:1:1.
Thus, 600 ml dashi, 40 ml mirin, and 40 ml sauce sauce.
A ratio of 20:1:1 is also a good one.
つまり出汁600 ml、みりん40 ml、醤油40 mlです。

I also made chicken kara-age. I like to use an "I-wrap" bag to coat chunks of chicken with flour and potato starch mixture.

This way, I can make sure that the chicken is thoroughly coated.



Kake said...

Nice photos!

What difference is there between parboiling the daikon with rice starch and parboiling it in plain water? I can see it could be different but I'm having trouble visualising exactly how.

Hiroyuki said...

Thanks for your comment, kake pugh.
Parboiling daikon in "kome no togi jiru" (milky water resulting from washing uncooked rice) is a common way to remove harshness (aku in Japanese) from daikon. A small amount of uncooked rice is a poor substitute. It's the rice bran in milky water that does the trick.
Harshness removal (aku nuki in Japanese) is an important step in traditional Japanese cuisine.

Kake said...

Thank you! I'll try it next time I have daikon on hand. I wonder if it also works with things like broccoli (which my boyfriend loves but I find rather bitter).


Hiroyuki said...

Broccoli? I don't think so. I did a quick google search and found parboiling broccoli in water with flour and soaking in salt water before parboling are suggested.