Nagoya-style Ankake Oden: Thick Sauce Hot Pot (Nagoya no Ankake Oden: Atsugiri Sauce Nabe)

Nagoya-style Ankake Oden is a popular hot pot dish in the Nagoya region of Japan. This hearty and flavorful dish features a variety of ingredients simmered in a thick, savory sauce, making it perfect for warming up during the colder months.

Nagoya-style Ankake Oden: Thick Sauce Hot Pot (Nagoya no Ankake Oden: Atsugiri Sauce Nabe)

Ingredients

  • 4 cups dashi broth
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 1/2 lb firm tofu, cut into cubes
  • 4 hard-boiled eggs, peeled
  • 4 Japanese fish cakes (kamaboko)
  • 4 konnyaku (konjac) cakes, sliced
  • 4 shirataki (konjac noodles)
  • 4 green onions, cut into 2-inch pieces
  • 4 large napa cabbage leaves, cut into large pieces
  • 4 shiitake mushrooms, sliced
  • 1/2 lb thinly sliced pork belly

Instructions

  1. In a large pot, combine the dashi broth, soy sauce, mirin, and sugar. Bring to a boil over medium heat.
  2. Add the tofu, hard-boiled eggs, fish cakes, konnyaku, shirataki, green onions, napa cabbage, shiitake mushrooms, and pork belly to the pot.
  3. Reduce the heat to low and simmer for 1 hour, or until the ingredients are tender and the flavors have melded together.
  4. Serve the Ankake Oden hot pot in individual bowls, making sure to include a variety of ingredients in each serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
20g
Fat
12g

Supplies

Large pot Knife Cutting board Measuring cups and spoons

Tools

Stove

Serving suggestions

Serve the Nagoya-style Ankake Oden with steamed rice and a side of spicy mustard for dipping the ingredients.

Tips & tricks

For an extra flavor boost, consider adding a splash of Japanese Worcestershire sauce or a sprinkle of shichimi togarashi (Japanese seven spice) before serving.

Cost

$25