Oden - Japanese Winter Stew

5.0 from 5 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

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.

Another great recipe by https://dailycookingquest.com.