steamed fish-paste cake, sliced to decorate soup (type of kamaboko)(odamakimushi/odamakimushi)
udon (thick Japanese wheat noodles)Osakasavory egg custard
This is a large chawanmushi (steamed egg custard) using udon, a local dish originating in Osaka. In addition to udon, fish paste, gingko nuts, lily bulb, broiled conger eel, chicken, and other ingredients are placed in a bowl and steamed in a clear broth with beaten eggs added. In the days when eggs were a luxury item, this dish was considered a feast for fine occasions.
The name comes from “odamaki,” which is made by rolling up a spun piece of shallow threads into a round shape. It is said that the name “odamaki” came from the fact that it looked similar to udon (Japanese wheat noodles).
