Comments on: Oden

By: 30 Japanese Food I Live For. | Lolitalane

30 Japanese Food I Live For. | Lolitalane — Tue, 24 Apr 2012 02:05:52 +0000

[...] Recipe! [...]

By: Oden (おでん) – Simple Japanese Fishcake Stew | Shorty & Me

Oden (おでん) – Simple Japanese Fishcake Stew | Shorty & Me — Wed, 18 Apr 2012 00:20:32 +0000

[...] adventurous, and want to start making the stock from scratch, here’s a great recipe from No Recipes on how to make Oden, along with a recipe for dashi [...]

By: Wagz

Wagz — Mon, 03 Oct 2011 07:29:00 +0000

Braided konyaku!!! Clever!!!

By: Wagz

Wagz — Mon, 03 Oct 2011 07:26:00 +0000

I just cooked Oden for lunch…dipped in yellow mustard paste to flare up the nostrils in flames…absolutely delicious!!!

By: Rachel

Rachel — Fri, 08 Apr 2011 21:40:00 +0000

Really great post- thanks for all the detail too! Just found my local Japanese Grocery store in Paris so will experiment this weekend

By: dropfood

dropfood — Tue, 04 Jan 2011 01:25:00 +0000

Your recipe was posted.

By: onlinepastrychef

onlinepastrychef — Fri, 31 Dec 2010 17:51:00 +0000

When I first read the post title, I thought “There goes Marc, misspelling that Norse God’s name.” Shows what I know! lol

This is kind of like a composed stew. I like it:)

Happy New Year, Marc!

By: Anonymous

Anonymous — Fri, 31 Dec 2010 02:43:00 +0000

Yea, I guess it’s an acquire texture. Japanese people love jellyish things
and slimy things, two textures most western palettes don’t take well to… I
love braiding because it has more surface area and absorbs flavor better.
It’s simple, just cut slices, then cut a slit the long way down the middle
without cutting all the way to the end. Then you just tuck one end through
the slit and pull it through back to it’s original position.

By: Jackie

Jackie — Fri, 31 Dec 2010 01:43:00 +0000

Yes, I want this now. I’m so undecided on konyaku – I’ve had it a few times and I can’t figure out if I like the texture or not! It doesn’t really taste of anything, so it’s really all about how it feels in my mouth! I like the braided effect, though – I’m not sure how it works, though. Video?

Jax x

By: Holly Hadsell Hajji

Holly Hadsell Hajji — Thu, 30 Dec 2010 05:16:00 +0000

Love Oden, there is 2 restaurants here that make it, one just opened and have not tried it yet!! Marc you need to come to Hawaii

By: Tteokbokki Recipe (spicy ricecake stew)

Tteokbokki Recipe (spicy ricecake stew) — Thu, 30 Dec 2010 00:28:50 +0000

[...] have specialties, but most have basics like, kimbap (rice rolled in nori), odeng (korean oden), and various anju (bar snacks). Then of course there is the ubiquitous Tteokbokki. At its simplest [...]

By: ila

ila — Wed, 29 Dec 2010 20:46:00 +0000

oishisoooooou!!!!! my family always ate oden on new years eve because we don’t like the year-end soba.

By: Norma823

Norma823 — Wed, 29 Dec 2010 15:24:00 +0000

Peerfect for this New York weather.

Wishing you and yours a very Happy New Year!

By: Rich

Rich — Wed, 29 Dec 2010 12:58:00 +0000

So those tube things are fish cakes? That’s so freaking cool. That whole stew looks fantastic, man; that’s better than fruzzy slippers any day.

By: Seoul Food with Marc Matsumoto | Tablet Talk - Travel, culture, design and 21st-century global living.

Wed, 24 Feb 2010 04:55:50 +0000

[...] (street stalls) pop up on nearly every busy street corner at night, hawking odeng, tteokboki, and other snacks to eat alongside the ubiquitous green bottles of soju (korean vodka). [...]