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.
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
- In a large pot, combine the dashi broth, soy sauce, mirin, and sugar. Bring to a boil over medium heat.
- Add the tofu, hard-boiled eggs, fish cakes, konnyaku, shirataki, green onions, napa cabbage, shiitake mushrooms, and pork belly to the pot.
- Reduce the heat to low and simmer for 1 hour, or until the ingredients are tender and the flavors have melded together.
- 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