Comprehensive Recipe: Chicken Paitan Oden, Nira-Chikuwa Stir-fry
An ultimate evolved version of Oden based on a rich and mellow Chicken Paitan soup. The umami from chicken wings, homemade salt-seasoned chicken meatballs (tsukune), and fish cakes infuses the daikon radish and eggs. Finally, enjoy a masterpiece of finishing ramen by adding Chinese noodles to the remaining soup. While the Oden simmers, you can easily whip up a savory side dish called 'Nira-Chikuwa'.
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🍳 Cooking Flow
【Chicken Paitan Oden】Parboil the daikon radish in the microwave for 7 minutes, hard-boil the eggs, and blanch the fish cakes in boiling water to remove excess oil. → 【Chicken Paitan Oden】Pack the ingredients into a pot, pour in the soup base made from water, chicken paitan soup powder, and dried sardine dashi, and simmer for about 50 minutes. Add the salt-seasoned chicken meatballs halfway through. → 【Nira-Chikuwa】Stir-fry the chikuwa in a pan, quickly toss in the chives (nira), garlic powder, and oyster sauce, then serve with chili oil. → 【Finishing Ramen】Add firm-cooked Chinese noodles, salt, and green onions to the remaining Oden broth and simmer to make a flavorful ramen.
Cooking Steps
Brief Cooking Order
【Chicken Paitan Oden】Parboil the daikon radish in the microwave for 7 minutes, hard-boil the eggs, and blanch the fish cakes in boiling water to remove excess oil. → 【Chicken Paitan Oden】Pack the ingredients into a pot, pour in the soup base made from water, chicken paitan soup powder, and dried sardine dashi, and simmer for about 50 minutes. Add the salt-seasoned chicken meatballs halfway through. → 【Nira-Chikuwa】Stir-fry the chikuwa in a pan, quickly toss in the chives (nira), garlic powder, and oyster sauce, then serve with chili oil. → 【Finishing Ramen】Add firm-cooked Chinese noodles, salt, and green onions to the remaining Oden broth and simmer to make a flavorful ramen.
Introduction
An ultimate evolved version of Oden based on a rich and mellow Chicken Paitan soup. The umami from chicken wings, homemade salt-seasoned chicken meatballs (tsukune), and fish cakes infuses the daikon radish and eggs. Finally, enjoy a masterpiece of finishing ramen by adding Chinese noodles to the remaining soup. While the Oden simmers, you can easily whip up a savory side dish called 'Nira-Chikuwa'.
Step 1
【Chicken Paitan Oden】Place water and eggs in a small pot and boil for 15-20 minutes to make hard-boiled eggs.
Step 2
【Chicken Paitan Oden】Peel the daikon radish thickly and cut into 1-2cm rounds. Make a cross-shaped score on one side, place in a microwave-safe bowl, cover loosely with plastic wrap, and microwave (600W) for 7 minutes until translucent as a substitute for parboiling.
Step 3
【Chicken Paitan Oden】Wash the konjac with hot water to remove its odor, cut into triangles, make fine diagonal cross-hatch scores on both sides, and arrange in the Oden pot.
Step 4
【Chicken Paitan Oden】Cut the deep-fried tofu into triangles and the chikuwa diagonally in half. Arrange the tofu, Satsuma-age, Uogashi-age, chikuwa, and mochi-kinchaku in a colander, then pour boiling water over them to remove excess oil.
Step 5
【Chicken Paitan Oden】Neatly arrange the blanched tofu, Satsuma-age, chikuwa, Uogashi-age, and mochi-kinchaku in the Oden pot dividers.
Ingredients List
Important Notes
【Chicken Paitan Oden】By heating the daikon in the microwave, you can significantly reduce the parboiling time while effectively removing the characteristic grassy smell of the daikon. 💡
【Chicken Paitan Oden】Blanching deep-fried tofu (atsuage), fish cakes, and mochi-kinchaku with boiling water removes the greasy smell, resulting in a cleaner and clearer soup taste. ⚠️
【Chicken Paitan Oden】If chicken meatballs are simmered from the start, they can become dry. Adding them halfway through (after about 25 minutes) ensures they stay juicy. By not adding any binders and kneading only with salt, the natural umami of the meat is concentrated. 🍳
【Chicken Paitan Oden】Adding a little dried sardine dashi (iriko dashi) to the soup gives the Chicken Paitan more depth and richness (bonito dashi has too strong a flavor, so dried sardine is best). 🍲
【Nira-Chikuwa】Since chives (nira) release water and become soggy if overcooked, the key is to brown the chikuwa first, then add the chives and stir-fry quickly. ⏱️
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