Oden - Japanese Winter Stew

5.0 from 5 reviews

Author: Anita Jacobson

Categories: Main Dish Soup

Cuisines: Japanese

Ingredients: Egg Seafood Tofu

Prep Time: 15 mins

Cook Time: 3 hours

Total Time: 3 hours 15 mins

Serves: 4

Ingredients

• 1 daikon (Indonesian: lobak), about 400 gram, peeled and cut into bite size pieces
• 1 block (200 gram) of ito konnyaku, cut into 1 cm thick slices, shape each into a tazuna (optional)
• 150 gram Japanese fish cakes (e.g. chikuwa)
• 100 gram atsuage, or thick deep fried tofu
• 450 gram octopus tentacles, cut into bite size pieces
• 4 hard boiled eggs
• Soup stock
• 900 ml dashi stock (or 900 ml water + 10 gram bonito flavored dashi seasoning)
• 30 gram dried shrimps (Indonesian: ebi), washed and drained
• 3 tablespoon sugar
• 6 tablespoon sake
• 5 tablespoon mirin
• 5 tablespoon light/usukuchi soy sauce
• 5 tablespoon soy sauce
• Condiments
• 1 scallions, thinly sliced
• karashi, or Japanese mustard
• nanami togarashi, or Japanese chili flakes

Instructions

1. Prepare a pot of boiling water, then blanch the following one at a time: daikon, ito konnyaku, fish cakes, and lastly, deep fried tofu. Cut each tofu to two.
2. Place all the soup stock ingredients in a pot, then add daikon, ito konnyaku, fish cakes, tofu, octopus, and eggs. Bring to a boil, then reduce heat and simmer for 2 to 3 hours.
3. Serve with a bowl of steamed white rice and condiments.