I noticed that Taiji's approach to Japanese cooking is how a typical Japanese home cook would approach making these dishes. Taiji embraces the very essence of Yōshoku (Western cooking adapted to Japanese taste) with modern innovations (premade ingredients, rice cooker, dashi powder). I've seen a lot of UA-camrs, mainly American and some Japanese ones, and their approach is very "extra" with them making homemade everything. There's nothing wrong with that and I bet the results are just as good, but that approach only really work in restaurants where you prepare a different batch the next day. Taiji's recipes seem to be inspired by mothers and grandmothers that frequently cycle through different meal plans.
you totally nailed it!! and thats exactly how I myself make it at home, and how my mother/grandma did it, and actually the only way I know. but as my intention is not to impress anyone, but rather to encourage people to see that making Japanese food is actually not that difficult/complicated. so thats my approach, and I appreciate you acknowledging me for that!! so thank you so much!!
@@taijiskitchen Thank you for replying! I didn't know you would be reading my comment so soon. I just found your channel weeks ago because I'm a huge pickles fan. I love making a bunch beforehand, because I keep eating them fast.
Thanks for the wonderful video and recipe. I recently hiked the Shikoku O'Henro pilgrimage and had the pleasure of trying Oden for the first time. My Buddhist teacher in the U.S. commented that he loves Oden, but hasn't had it in 30 years and doesn't know how to make it. I will be going to SokukoJi Buddhist Temple Monastery in Battle Creek, Michigan USA for a visit and I plan to make this recipe for him. Thanks again ... I will be sure to watch more of your videos and learn to make other Japanese dishes.
Oden is one of those things that's not commonly eaten outside Japan and not something alot of people appreciate, it's somewhat of an acquired taste but one of the best things ever in Japanese food cuisine! Eat it on a cold rainy or winter day and you keep craving more! I'm getting hungry just watching you cook it! :)
I see so many of these ingredients in the refrigerated cases of my favorite Asian grocery store and had no idea how to use them. Thanks for a great comfort food tutorial!
I love soup so I buy a bowl of Oden every morning at the convenient store on my way to work, I love daikon, eggs, konyaku, shirataki, and sometimes chikuwa. Now I work from home so I would very much like to find an oden stall in Japan. I am from Bangkok and we love Japanese food. 🤤🤤🤤🤤🤤
懐かしい!! I love oden so much, and not just because it tastes amazing. The year I worked in Japan, it was the first meal I made following a Japanese cookbook I bought at the convenience store. It brings back so many good memories! Thank you for sharing your no-fuss approach!
Oden is one of those dishes that are so simple when you get down to what goes into it, but just taste so good. Its far too hot now for Oden but when the temp starts droping i am making this.
Finally your Oden recipe, worth the wait! I am so making this, this week. I had no clue chikiguwa was fried and to get the oil off. Also the rice water with the Daikon? I mean this is real home Japanese cooking that you just don't see on other channels. So informative and it's like your Japanese friend is showing you all their family's cooking secrets. Thank you so much for all your hard work, your videos are the best. I feel like I should reciprocate - If you ever try mashed potatoes - my family secret is to add an egg when adding the butter/milk Merry Christmas Taiji :)
hahaha, thats exactly the feel I am trying to creat, so yey, mission accomplished!! but pls watch carefully, Chikuwa is the only ingredient that I didnt boil, since it is grilled not fried. so glad to hear you like the video! Merry Christmas to you too!!
Oh I am so glad this video existed!! We only got to try it once in Japan on our last week and wished we had it more often. This is my husband's fave, I can't wait to make it for him!!!
As always thank you for your clear instructions! Are there alternatives to the deep-fried fishcakes? When I’ve arrived looked in the grocery store they also had to be fried.
That looks delicious and easy to make. Many asian grocery stores in my area, ingredients should not be a problem. This will be fun to try with my sister and BIL who spent a year in Japan. Thanks for the great video. Always a pleasure to watch you.
@@taijiskitchen we have a huge Asian Community in Italy, and here in Milan there's the famous Chinatown and you can find different food stalls everywhere, it's always a treat
As usual explained with distinction. Thank you Taiji San- Oden? Okonomiyaki seems to be a feasible dish.. There is a local producer of katsuobushi. Kewpie mayonnaise is available, but Oden will be difficult and may turn out to be an Alsatian dish.
And if you’re a picky eater like myself I assume you can just add the foods that you like. Such as substituting fish for chicken or beef I like eggs but my vegetable of choice is broccoli. The other stuff looks good though again I’m a picky eater but the food looks amazing of course I myself would change the ingredients to suit my preference.
I think for me the difficult part would be looking for the ingredients in the Asian and/or Japanese shops here… I’ll try to see if I can find them and try to cook this recipe this winter.
I have found a clerk at the big Asian Market and showed them my screen shots and videos many times! They are always so kind to help me find things. I am sure they talk about me when I leave because I get so stupid excited with my purchases. 😂
The german salt container took me by surprise, I didn't expect to see that in a japanese cooking video XD do you live in germany, or do you have that salt in japan?
I love the traditional and regional take on your cooking! We westerners also have 'hot' mustard VS yellow mustard and I am wondering how something like Dijon Mustard (would be available in japan) compares to Japanese Mustard you speak of?
dijon mustard or spicy brown mustard is probably the closest you can get to karashi without actually buying it, it would definitely be a great substitute!
I want to add crab sticks, shrimp and squid, is there any special preparation for them? Do you always blanch all solid ingredients no matter what they are?
I will try this but... it doesn't look very appetizing to me. Maybe I will be surprised. But I can't say I don't like something if I haven't tried it right?
Hello Chef Taiji I just stumbled over your channel and it was love at first vid :D I just have one quick question Do you think a regular pot might affect the taste of your dishes? And do you think an electric fondue might help serve the dish hot on the dining table? So it doesn't cool down i mean I love your delicious dishes All of them seem so easy to make, just one trip to the asia market and you can cook them! Thanks for your content ♡
i dont think it would effect the flavor, as I also use regular pot to cook it beforehand. and fondue pot sounds perfect! thank you for your comment/question, glad to hear you like my videos!
I thought Kombu got bitter or something if it was boiled, because I have always seen to take it out if you're making rice, before it boils. Does it get bitter intentionally here or is it just not an issue at all?
I have no idea why they aren’t that common in the US, we love single pot meals. Finding some of these things are a nightmare, doesn’t help the foreign food isles have been shrinking at all the stores around me.
My dear, I saw some of these packaged ingredients at Nijya Supermarket in the Bay Area, California, and they may contain wheat, so gluten. I have celiac and can't eat gluten. Can you please recommend a few brands of ingredients that do not contain gluten? Also, rather than buying the packaged, is it possible, for example, to prepare fish cakes at home from scratch? Thanks!!!❤
I strongy disagree. The fish cakes should only be boiled for a few minutes and NOT be soaked for hours. When the natural oils in the fish is leeched out it loses all its natural flavors. Good for making a rich broth but bad for the fish cake. The fish cakes end up tasting like paper. Ever boil hot dogs? leave it boiling or soaking long and it all tastes awful.
![[Japanese cooking] ODEN , and what to do with the leftover](http://i.ytimg.com/vi/1Wai7Ogob5w/mqdefault.jpg)
![[Japanese cooking] ODEN , and what to do with the leftover](/img/tr.png)
I noticed that Taiji's approach to Japanese cooking is how a typical Japanese home cook would approach making these dishes. Taiji embraces the very essence of Yōshoku (Western cooking adapted to Japanese taste) with modern innovations (premade ingredients, rice cooker, dashi powder). I've seen a lot of UA-camrs, mainly American and some Japanese ones, and their approach is very "extra" with them making homemade everything. There's nothing wrong with that and I bet the results are just as good, but that approach only really work in restaurants where you prepare a different batch the next day. Taiji's recipes seem to be inspired by mothers and grandmothers that frequently cycle through different meal plans.
you totally nailed it!! and thats exactly how I myself make it at home, and how my mother/grandma did it, and actually the only way I know. but as my intention is not to impress anyone, but rather to encourage people to see that making Japanese food is actually not that difficult/complicated. so thats my approach, and I appreciate you acknowledging me for that!! so thank you so much!!
@@taijiskitchen Thank you for replying! I didn't know you would be reading my comment so soon. I just found your channel weeks ago because I'm a huge pickles fan. I love making a bunch beforehand, because I keep eating them fast.
'Oden wouldn't be Oden....if it wasn't boiled!!' 😭😭😭
Imma cry....
@@Dontcare_at_all ahhh a person of a culture 👍😭😭😭
AaaAAAHH😭😭😭😭
😢😢 😫😭
😭😭😭
I literally travelled to Japan this January in order to eat Oden. Completely worth it. Truly special.
Thanks for the wonderful video and recipe. I recently hiked the Shikoku O'Henro pilgrimage and had the pleasure of trying Oden for the first time. My Buddhist teacher in the U.S. commented that he loves Oden, but hasn't had it in 30 years and doesn't know how to make it. I will be going to SokukoJi Buddhist Temple Monastery in Battle Creek, Michigan USA for a visit and I plan to make this recipe for him. Thanks again ... I will be sure to watch more of your videos and learn to make other Japanese dishes.
Oden is one of those things that's not commonly eaten outside Japan and not something alot of people appreciate, it's somewhat of an acquired taste but one of the best things ever in Japanese food cuisine! Eat it on a cold rainy or winter day and you keep craving more! I'm getting hungry just watching you cook it! :)
I see so many of these ingredients in the refrigerated cases of my favorite Asian grocery store and had no idea how to use them. Thanks for a great comfort food tutorial!
I love soup so I buy a bowl of Oden every morning at the convenient store on my way to work, I love daikon, eggs, konyaku, shirataki, and sometimes chikuwa. Now I work from home so I would very much like to find an oden stall in Japan. I am from Bangkok and we love Japanese food. 🤤🤤🤤🤤🤤
Thank you for sharing. I have to practice cooking Japanese food before I send my baby to nursery. Now, I can learn easily from you. Thank you!
懐かしい!! I love oden so much, and not just because it tastes amazing. The year I worked in Japan, it was the first meal I made following a Japanese cookbook I bought at the convenience store. It brings back so many good memories! Thank you for sharing your no-fuss approach!
I tried a vegan version today and it was super extra delicious, my friends were quite happy. Thank you so much for this wonderful recipe.
Looks delicious..can't wait to make and eat it.
You are a delight to watch cooking..you explain thoroughly. Thanks😊
Oden is one of those dishes that are so simple when you get down to what goes into it, but just taste so good. Its far too hot now for Oden but when the temp starts droping i am making this.
Finally your Oden recipe, worth the wait! I am so making this, this week.
I had no clue chikiguwa was fried and to get the oil off. Also the rice water with the Daikon? I mean this is real home Japanese cooking that you just don't see on other channels. So informative and it's like your Japanese friend is showing you all their family's cooking secrets.
Thank you so much for all your hard work, your videos are the best.
I feel like I should reciprocate - If you ever try mashed potatoes - my family secret is to add an egg when adding the butter/milk
Merry Christmas Taiji :)
hahaha, thats exactly the feel I am trying to creat, so yey, mission accomplished!!
but pls watch carefully, Chikuwa is the only ingredient that I didnt boil, since it is grilled not fried.
so glad to hear you like the video!
Merry Christmas to you too!!
日本料理が大好き。頑張ってください、From China.
I love this video. I love your approach to sharing your culture. Thank you.
Thank you so much for sharing this video I want to try to cook oden for my boss.
I'm in Singapore. Here are available Japanese ingredients. But still the video is very detailed and handy instruction. Oden is awesome
Oh I am so glad this video existed!! We only got to try it once in Japan on our last week and wished we had it more often. This is my husband's fave, I can't wait to make it for him!!!
Your videos super 👌
so please do a video about
All kinds of Japanese-chinese Sauses & Soups & Seaweeds and it's uses. All about details please show.
Love all the tips and instructions. Thank you.
you're welcome! enjoy!
たいじさん thank you for this video! ☺
Looks so good. Awesome video taiji
wish you mister.i love and like japan cantry.from sri lanka.
Thank you Taiji San! So well explained. I can’t wait to cook okonomiyaki.
Wow nice, thanks for sharing 👍👍
glad you like it!!
As always thank you for your clear instructions! Are there alternatives to the deep-fried fishcakes? When I’ve arrived looked in the grocery store they also had to be fried.
That looks delicious and easy to make. Many asian grocery stores in my area, ingredients should not be a problem. This will be fun to try with my sister and BIL who spent a year in Japan. Thanks for the great video. Always a pleasure to watch you.
oh, thats great! lucky for you!
Merci infiniment pour cette nouvelle recette que j'attendais depuis longtemps. Salutations du Cosmos 💛👽👾🛸💫
Derien!
Yes! Oden! Thank you!
you're welcome!
I love oden, it so simple to make but we all prefer eating them as street food here in Italy 💪🏼😁🇮🇹
oh, can you find oden on the streets in Italy?!
@@taijiskitchen we have a huge Asian Community in Italy, and here in Milan there's the famous Chinatown and you can find different food stalls everywhere, it's always a treat
As usual explained with distinction. Thank you Taiji San- Oden? Okonomiyaki seems to be a feasible dish.. There is a local producer of katsuobushi. Kewpie mayonnaise is available, but Oden will be difficult and may turn out to be an Alsatian dish.
Very very interesting. Very appreciated.
glad you like it!
thank you for the video . I'll make that for sure🤤🤤😍
hope yours will turn out as good as mine!
@@taijiskitchen I doubt it, but I'll give a try 😁
And if you’re a picky eater like myself I assume you can just add the foods that you like. Such as substituting fish for chicken or beef I like eggs but my vegetable of choice is broccoli. The other stuff looks good though again I’m a picky eater but the food looks amazing of course I myself would change the ingredients to suit my preference.
This looks absolutely delicious! :)
thanx!!
OMG it looks so Japanese and delicious.
thanx!!
Looks delicious.
You eat so deliciously that I also really wanted to.
hahaha, thank you!
I think for me the difficult part would be looking for the ingredients in the Asian and/or Japanese shops here… I’ll try to see if I can find them and try to cook this recipe this winter.
I have found a clerk at the big Asian Market and showed them my screen shots and videos many times! They are always so kind to help me find things. I am sure they talk about me when I leave because I get so stupid excited with my purchases. 😂
Please share/ mention the vegetarian version also because I would like to try it. Love from India.
The german salt container took me by surprise, I didn't expect to see that in a japanese cooking video XD do you live in germany, or do you have that salt in japan?
Thanks for eating it with us 😅😊
I love the traditional and regional take on your cooking! We westerners also have 'hot' mustard VS yellow mustard and I am wondering how something like Dijon Mustard (would be available in japan) compares to Japanese Mustard you speak of?
dijon mustard or spicy brown mustard is probably the closest you can get to karashi without actually buying it, it would definitely be a great substitute!
Japanese mustard is a thick paste and has a more horseradish spice to it
I'd love a vegan version of this. 🌹
I want to add crab sticks, shrimp and squid, is there any special preparation for them?
Do you always blanch all solid ingredients no matter what they are?
Taiji, I heard use can use chicken broth as a substitute for dashi stock.
I will try this but... it doesn't look very appetizing to me. Maybe I will be surprised. But I can't say I don't like something if I haven't tried it right?
You can add a bit of white miso to make the soup more visually appealing
Or add scallion to make it more colorful
Hello Chef Taiji
I just stumbled over your channel and it was love at first vid :D
I just have one quick question
Do you think a regular pot might affect the taste of your dishes? And do you think an electric fondue might help serve the dish hot on the dining table? So it doesn't cool down i mean
I love your delicious dishes
All of them seem so easy to make, just one trip to the asia market and you can cook them!
Thanks for your content ♡
i dont think it would effect the flavor, as I also use regular pot to cook it beforehand. and fondue pot sounds perfect!
thank you for your comment/question, glad to hear you like my videos!
Thank you so much! I intend to make oden this weekend. Thank you so much for guiding me at the right time❤️
P/s: you are so handsome, hahaa😆
I thought Kombu got bitter or something if it was boiled, because I have always seen to take it out if you're making rice, before it boils. Does it get bitter intentionally here or is it just not an issue at all?
I have no idea why they aren’t that common in the US, we love single pot meals. Finding some of these things are a nightmare, doesn’t help the foreign food isles have been shrinking at all the stores around me.
My dear, I saw some of these packaged ingredients at Nijya Supermarket in the Bay Area, California, and they may contain wheat, so gluten. I have celiac and can't eat gluten. Can you please recommend a few brands of ingredients that do not contain gluten?
Also, rather than buying the packaged, is it possible, for example, to prepare fish cakes at home from scratch? Thanks!!!❤
What’s difference between oden and udon? Ty! ❤️
People don’t use package sauce - it’s so fucking sweet… some oden sets come with sauce, so I didn’t add soy sauce, sugar and etc
Didn’t realize you eat the rice separately, I always leave them on top of the rice, one less dish to wash 😂
あ、だいこん がんも、ちくわにたまご！よいよいのよいでくってそろ〜みえてなんぼの…おでんにそろ〜
Hello! NICE channel! I'm a big fan of you ＋👍🔔
thank you!
Can we buy these ingredients in another country
Where is konyaku found in Asian stores? Frozen section or produce?
you will never find Konyaku frozen, since it will be spongy if you freeze it. usually in refrigerated section. along with tofu and such.
I like Oden! Tx Taji!
Can you give all the list of those ingredients
🐎. Pozdrowienia z Wielkopolski w Polsce. 🇵🇱
Can u make ramen hot version with chicken and vegetable only pls, fan from iraq
not sure which ramen dish you mean...
can you be more specific?
@@taijiskitchen im university student and the weather is so cold, i hope you make a spicy ramen with Winter vegetables and chicken in you style
Your cooking makes me drooling! Why don't you marry me! 😫
Kozuki Oden: Oden Nii toryu
個人的には、味噌おでんが好きです🥺名古屋人だからかも…( ⁎ᵕᴗᵕ⁎ )
あ〜、わかります。私も名古屋人なのでw
紹介するか迷ったんですが、流石にちょっとマイナーすぎかな、と思ってやめました。
Wow this looks like a delicious umami bomb!
exactly! it is!!
😇🤑🥰😁
🥰🤑 THANKS
🤑🥰 " TAKIS SHELTER "
🥰🤑 U TUBE
🥰🥰 LOVE
🤑😁😇🥰
Pleace when u cook talk japanese its help to practise us 🙏❤
Oishiiiiii
It looks like some steps could be skipped, but I suppose flavor and texture would not be as good.
Ok
Boiling previously fried food just doesn’t sit right in my southern American heart
One piece etsumi
Oden wouldn’t be oden….
(Finish the sentence)
Five hours wait? then continue...
as I say, its not required, but will make it taste better if you let it rest!
@@taijiskitchenCompletely agree,,, was
just surprise, you waited 5hrs to finish, lol
"40 years ago when i was growing up"
... you what? You do not look even 30.
Thats the power of asian genes
I strongy disagree.
The fish cakes should only be boiled for a few minutes and NOT be soaked for hours.
When the natural oils in the fish is leeched out it loses all its natural flavors.
Good for making a rich broth but bad for the fish cake. The fish cakes end up tasting like paper.
Ever boil hot dogs? leave it boiling or soaking long and it all tastes awful.
Amazing videos but ffs stop slurping every single thing it’s very annoying
That's a lot and too much of salt in one serving!
you grew up 30 40 yrs ago. What come again ?
yes, I am in that age zone...
@@taijiskitchen 🙇♀️my bad
I need someone to make this for me at least once in my life. 🤎