November 16, 2025
Oden: A Winter Ritual in Japan
Oden, to me, belongs to winter in Japan—snowy nights spent in a quiet izakaya, ordering dish after dish with no rush. It’s the pacing that stays with me: when the outside world fades and I find myself content, present. My recipe traces back to Kichi on Kujo, Kyoto, where I tasted the broth from day one to its final clarity. A chunk of beef tendon, not skewered, taught me patience.
Though styles vary—Kansai, Kanto—the me today always returns to the Ishikawa version I tasted unexpectedly, with sea corchelle sweetness. I recreate that depth using dried scallop, my secret weapon. The daikon, soaked and tender, becomes the soul of the bowl. Oden is not just a dish—it’s a quiet ritual, a way to be still and savor where you are, one simmered moment at a time.
Simple Kombu–Scallop Dashi (Base Broth)
Prep: 15 mins
Cook: 45 mins
Ingredients
- 1 piece kombu (10 cm)
- 1 dried scallop (or 2 if small)
- 4 cups cold water
- Soy sauce, mirin, and salt to taste
Tips
- Daikon prep: Slice into thick 3 cm rounds and trim the edges to smooth corners.
- Pre-boil daikon: Start in cold water, bring to a gentle boil, then rinse with fresh water.
- Dashi discipline: Never bring your dashi to a rolling boil—gentle heat preserves clarity and umami depth.
Instructions
- Soak kombu and dried scallop separately in cold water for 30 minutes.
- Scoop out kombu, heat its soaking water over low flame. Just before boiling, turn off heat.
- Add the scallop soaking water and kombu back in, let it rest gently for 30 minutes.
- Remove kombu from pot, bring broth close to boiling point on low heat again.
- Season with soy sauce, mirin, and salt.
- * Add scallop meat for intensity, then strain if desired.