Oden

🧂 Ingredients

• 2 L Dashi(Homemade or good quality store-bought)
• 50 ml Sake
• 50 ml Mirin
• 3 tbsp Soy Sauce(Adjust to taste, use a lighter soy sauce if preferred)
• to taste Salt
• 1/2 medium Daikon radish(Peeled and cut into 1.5-inch thick rounds)
• 6 Eggs(Hard-boiled, peeled)
• 1 block Konnyaku(Rinsed and cut into bite-sized pieces, scored for better flavor absorption)
• various Assorted fish cakes(Such as satsuma-age, hanpen, ganmodoki, etc.)
• 4 Chikuwa(Tube-shaped fish cake)
• 1 piece Kombu (dried kelp)(Optional, for added umami)
• for serving Karashi mustard(Japanese hot mustard)

👨‍🍳 Instructions

1. 1

   Prepare the ingredients: Peel the daikon radish and cut it into thick, 1.5-inch rounds. Score the daikon slices on both sides in a crosshatch pattern to help them absorb the broth. Rinse the konnyaku block thoroughly and cut it into bite-sized pieces. Score the konnyaku pieces with a knife to create more surface area for flavor. If using kombu, wipe it clean with a damp cloth, being careful not to wash off the white powdery substance (umami). Prepare your assorted fish cakes and chikuwa as needed (some may require slicing).

   ⏱️ 15 minutes
2. 2

   Blanch the daikon and konnyaku (optional but recommended): In a separate pot, boil the daikon and konnyaku for about 5-10 minutes. Drain and rinse them. This step helps remove any bitterness from the daikon and any slight odor from the konnyaku, leading to a cleaner tasting broth.

   ⏱️ 10 minutes
3. 3

   Prepare the broth: In a large pot or donabe (Japanese clay pot), combine the dashi, sake, mirin, and soy sauce. If using kombu, add it to the pot. Bring the mixture to a gentle simmer over medium heat. Do not boil vigorously, especially if the kombu is in, as it can make the broth bitter. If kombu is used, remove it once the broth is hot, just before it starts to boil.

   ⏱️ 5 minutes
4. 4

   Add ingredients in stages: Start by adding the daikon and konnyaku to the simmering broth. Cover the pot and let them simmer gently for at least 1 hour, or until the daikon is tender and has absorbed the flavors. The heat should be low enough to maintain a very gentle simmer, around 90°C (195°F).

   ⏱️ 1 hour
5. 5

   Continue simmering: Add the hard-boiled eggs, fish cakes, and chikuwa to the pot. Continue to simmer gently for another 1 to 1.5 hours. The longer it simmers, the more the flavors will meld and deepen. Ensure the ingredients are submerged in the broth; add a little more dashi or water if necessary. Taste the broth and adjust seasoning with more soy sauce or a pinch of salt if needed.

   ⏱️ 1 hour 15 minutes
6. 6

   Serve: Ladle the oden ingredients and broth into individual bowls. Serve hot, with a small dish of karashi mustard on the side for diners to mix into their broth or apply directly to the ingredients as desired.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the best flavor, allow the oden to simmer for at least 2 hours. The flavors deepen significantly with time.
• ✓Oden can be made ahead of time and reheated. The flavors often improve the next day.
• ✓Various types of fish cakes and other ingredients like tofu pouches (atsuage), boiled fish paste (narutomaki), or even cabbage rolls can be added.
• ✓The broth is as important as the ingredients. Ensure it is well-seasoned and flavorful.

🔄 Variations

• Mochi Kinchaku: Small mochi wrapped in fried tofu skin (aburaage).
• Add a piece of kombu to the broth for extra umami.
• Include different types of vegetables like shiitake mushrooms or napa cabbage.

🥗 Nutrition

Per serving