おでん🍢Oden

“Oden”

The ingredients in the pot
were bubbling away—
just like
my feelings.

Standing in the kitchen,
watching them simmer,
my heart
gradually settled down.

At the bottom,
I had tucked indaikon,
konnyaku,
and an egg.

The daikon must be
soaking up the broth by now,
turning tender
just right.

Yes—
it should be fine.

I took the knife
and cut the beef tendon
a little briskly.

I had almost forgotten.

 I slid the sliced tendon
onto skewers
and lowered them
into the pot.

Then I rinsed
the fish cakes with hot water,
added them in,
and simply
waited.

The pot began
to bubble again.
Soon the room
was filled with a warm,
savory scent.

By the time
the oden was ready,
my heart, too,
rhad softened
and warmed.
 
                                            Written by Soranoiro