Japanese Oden is the ultimate winter comfort food, famously seen in countless anime and traditional Izakayas. Normally, getting that deep flavor into the Daikon radish takes 3 to 4 hours of slow simmering.
But as a professional, I don’t waste hours standing over a hot stove.
In this recipe, I will reveal my secret hack: using a standard pressure cooker to force the savory chicken and umami broth into the ingredients in just 15 minutes. Then, simply transfer it to a clay pot (Donabe) for that cozy, traditional Tokyo aesthetic.
💡 THE SECRET HARDWARE I USE:
To achieve this 15-minute magic, I highly recommend using a high-quality electric pressure cooker. It destroys the tough fibers of the radish instantly and infuses the rich chicken collagen into the core.
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- Prep the Daikon: Cut the Daikon radish into 3cm thick rounds. Peel thickly and make a cross-cut on one side (hidden knife technique) for deeper flavor absorption. NO pre-boiling needed!
- Load the Pot: Place the chicken wings, sliced Daikon, and konjac into the pressure cooker with the broth (Water, soy sauce, mirin, sake, and dashi powder).
- High Pressure Hack: Secure the lid and cook on high pressure for exactly 15 minutes.
- Serve and Savor: Release the pressure, transfer all ingredients into a clay pot (Donabe), and add the mochi-kinchaku (mochi purse) and hanpen for the perfect visual finish. Serve with hot yellow mustard (Karashi)!
AUTHENTIC TOKYO IZAKAYA VIBES
[ THE TRADITIONAL JAPANESE CLAY POT ]
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