In a soy-flavored dashi broth, a variety of ingredients, including fish cakes, tofu, daikon, and eggs, are simmered to create the renowned Japanese winter stew known as oden. It is a communal meal that is traditionally consumed from fall to spring and is served in a donabe clay pot. Indulge in warm, delicious, and utterly delightful bites as each ingredient soaks up the umami-rich broth.
Ingredients
UNITSIngredients
1.5 LDashi stock
2 tbspLight soy sauce
2 tbspMirin
1 tbspSake
1 tspSugar
1Daikon radish
4Boiled Eggs
8Assorted fish cakes
1Konnyaku
4Chikuwa
4Hanpen (optional)
2Boiled potatoes
4Tofu pouches (optional)
1 sheetKombu
for servingJapanese mustard
Follow
Directions
Description - Step 1
Prepare the Broth
Take a big saucepan and add kombu, sugar, mirin, sake, soy sauce, dashi stock, and soy sauce. Simmer gently for 5 minutes on low heat to allow the kombu to permeate, and then strain.
Description - Step 2
Add Daikon and Simmer
Put the sliced daikon into the stock that is boiling. After around 20 minutes of cooking, the daikon should be soft and transparent.
Description - Step 3
Add Ingredients
Take the fish cakes, tofu pouches, konnyaku, and baby potatoes and add them to the saucepan with the chikuwa and cooked eggs. Allow it to simmer.
Description - Step 4
Simmer Gently
Let everything simmer in the broth for at least half an hour, preferably more, so the flavours may meld. Remove any visible foam by skimming it off.
Description - Step 5
Serve
Serve the hot broth with the various ingredients in bowls. Top it up with a little Japanese mustard and serve.
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Japanese
Intermediate
Soup
