Oden - Japanese Winter Stew
- 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
- 1 scallions, thinly sliced
- karashi, or Japanese mustard
- nanami togarashi, or Japanese chili flakes
- 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.
- 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.
- Serve with a bowl of steamed white rice and condiments.
Another great recipe by https://dailycookingquest.com.