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|Place of origin||Japan|
|Main ingredients||Boiled eggs, daikon, konjac, fishcakes, soy-flavoured dashi broth|
Oden (おでん?) is a Japanese winter dish consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavoured dashi broth. Ingredients vary according to region and between each household. Karashi is often used as a condiment.
Oden was originally what is now commonly called misodengaku or simply dengaku; konnyaku or tofu was boiled and eaten with miso. Later, instead of using miso, ingredients were cooked in dashi and oden became popular.
Oden is often sold from food carts, and most Japanese convenience stores have simmering oden pots in winter. Many different kinds of oden are sold, with single-ingredient varieties as cheap as 100 yen.
Oden in Shizuoka uses a dark coloured broth flavoured with beef stock and dark soy sauce, and all ingredients are skewered. Dried and ground fish (sardine, mackerel, or katsuobushi) and aonori powder (edible seaweed) are sprinkled on top before eating.
In Taiwan, the dish was brought into the island during the Japanese Occupation of Taiwan, a term verbally similar o-len (Literally "黑輪" in Taiwanese) is therefore used to refer to the dish, translating into heilun in Mandarin, a less common term used in the country. Tianbula (甜不辣, lit. "sweet, not spicy") is a similar dish commonly sold at night markets. Besides the more traditional ingredients, the Taiwanese oolian also uses many local ingredients, such as pork meatballs and blood puddings. More recently, oden is offered in convenience stores where it is sold as guāndōngzhǔ (關東煮 from Kansai word 関東煮). In China 7-11 markets oden as "haodun" (好炖) a word play on "good pot."
In South Korea, odeng (오뎅) is a street food that is sold from small carts and is served with a spicy soup. It is very common on the streets of South Korea and there are many restaurants that have it on the menu or specialize in it. The term odeng is originally borrowed from Japanese, during the colonial era, so it is sometimes referred by its more native name eomuk (어묵) instead.
- Boiled eggs
- Chikuwabu, gluten tubes. Popular in the Kantō region, but virtually unknown elsewhere.
- Sliced daikon
- Suji: beef tendons
- Ito konnyaku
- Kabocha: Japanese squash
- Cabbage roll
- Tsukune: fish or meat balls
- Tebichi: pig's trotters, only in Okinawa
- Tofu products:
- Ganmodoki: fried balls of tofu mixed with grated vegetables
- Atsuage: deep fried tofu
- Kinchaku (巾着?, literally "pouch"): pouches of thin deep fried tofu (aburaage) filled with mochi and other ingredients, with the top tied with kanpyō. Also referred to as fukuro (袋?, literally "bag").
- Tofu: mainly in Kansai, usually seared
- Surimi products—most of them are already deep fried before simmering.
- "関西ではなぜおでんを「関東煮」と呼ぶのか？" [Why Oden is called "Kanto-daki" in Kansai?] (in Japanese). Nikkei Inc. February 2, 2013.
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