Japanese

Oden

Name: Oden
Total time: 90 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 large daikon radish; 4 hard-boiled eggs; 1 block konnyaku (konjac); assortment of fish cakes (chikuwa; satsuma-age; hanpen); 8 cups dashi; 1/4 cup soy sauce; 2 tbsp mirin; 1 tbsp sake; karashi (Japanese hot mustard)

A winter comfort food consisting of various ingredients simmered in a light soy-dashi broth.

90 minutes

Serves 4

Dinner/Snack

Contains common allergens

Egg Fish mustard Seafood Soy Wheat

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Instructions

6 steps

1
Prepare the daikon: slice it into thick 1-inch rounds, peel them thickly, and bevel the sharp edges to prevent them from breaking apart. Parboil the daikon in rice water for 15 minutes to remove bitterness.

2
Prepare the konnyaku: score the surface in a crosshatch pattern so it absorbs flavor, then blanch it in boiling water for 3 minutes to remove its smell.
3
Prepare the fish cakes: pour boiling water over the deep-fried fish cakes to remove excess surface oil.
4
In a large, deep pot, combine the dashi, soy sauce, mirin, and sake. Bring to a gentle simmer.
5
Add the daikon, konnyaku, and hard-boiled eggs. Simmer on low heat for 45-60 minutes. Do not let the broth boil, or it will become cloudy.
6
Add the fish cakes in the last 15-20 minutes of cooking. Serve hot directly from the broth with a small dab of sharp karashi mustard.

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