Oden's ingredients differ by region. Beef tendon is a popular oden item in the Kansai region.
Photographed by Seiichi Suzuki
Excludes time needed to steep overnight.
Ingredients (Serves 4-5)
- 200 g beef tendons
- 4 chicken wing sticks
- 400 g daikon radish
- 4 potatoes
- 1 konnyaku
- 4 satsuma-age
- 2 chikuwa
- 4 boiled eggs
- 1 piece konbu (6 cm x 15 cm)
- Yuzu pepper, as desired
- Scallions (chopped), as desired
- Usukuchi soy sauce
[Chicken wing sticks] Separate the wing stick from the wingtip by cutting through the joint. (Do not discard the wingtips.) Make an incision at the base of the two bones to allow the flavor to seep in more easily.
[Konnyaku] Rub with salt and rinse under water. Place on a cutting board so that the long side is towards you. Pound lightly with your fist. Boil for 2-3 minutes and drain. Allow to cool in the strainer. Cut into triangles and make crisscross incisions on each piece.
[Satsuma-age] Place on a strainer and pour boiling water over to remove excess oil.
[Potatoes] Wash and place on a heat-resistant plate. Cover with plastic wrap and microwave (600W) for 2-3 minutes. Rub briskly with a dry towel etc. while hot, to peel.
[Chikuwa] Cut diagonally in half.
[Konbu] After Direction 7, remove from the pot and cut lengthwise into 8 equal pieces. Make several incisions in the center of each piece, leaving 4 cm on both ends. Tie a knot. If necessary, secure the center with a toothpick to keep from coming undone.
Cut the beef tendons into chunks. Place in a pot full of water and bring to a boil at high heat. Drain and return to the pot. Cover with 2 liters of water and bring to a boil. Reduce the heat to low and simmer for about 30 minutes, occasionally removing the surface scum.
Start boiling the beef tendons from water as they tend to shrink when placed in boiling water. Drain to get rid of the impurities and scum. When boiling the second time around, make sure to remove the surface scum as this will be the broth.
Place a strainer over a bowl to drain and separate into beef tendons and broth. Cut into easy-to-eat pieces and make skewers, threading 4-5 pieces onto each skewer.
Thread the tendons so that the tough side is facing outwards. Skewer them firmly.
Lay the wing sticks in a non-stick frying pan and place over medium heat. Sear both sides until light brown. Remove and plunge in cold water. Lightly rinse the surface.
Cut the daikon into 2.5 cm rounds and peel. Round off the sharp edges. Make a crisscross incision on one side (to score and allow the daikon to absorb more flavor).
[Rounding off the edges] Shaving the edges prevents the daikon from falling apart while simmering, and helps absorb the flavor.
Firmly wrap the wingtips, daikon peel and shaved off pieces in a non-woven paper towel.
The daikon scraps and wingtips make a great stock. Wrapping them in a paper towel makes it easier to remove them later on.
In a large pot (about 6 liters), place the konbu, beef broth, 2 liters of water, the beef tendon skewers, the wing sticks, daikon and the remnants wrapped in a paper towel. Place over medium heat and bring to a gentle boil.
Simmer the flavorful ingredients (beef tendons, wing sticks and konbu) to draw out the umami, along with the daikon.
Add 6 tbsp of usukuchi soy sauce, 1 rounded tsp of salt and 7 tbsp of mirin. Reduce the heat to low and simmer for around 10 minutes. Remove the konbu and tie into knots (See preparation). Return to the pot.
The ingredients are quite flavorful, so use seasonings sparingly at this stage. You can always adjust the taste later on.
Once the daikon is tender, add the remaining ingredients. Cover with a drop lid and simmer at low heat for 40-50 minutes. Remove the wingtips and daikon scraps wrapped in the paper towel. Add usukuchi soy sauce, salt and mirin to taste.
Turn off the heat and set aside overnight in a cool area. Reheat just before serving with [condiments].
Set aside overnight to allow the ingredients to absorb the flavorful broth.