Oden - Japanese Comfort Food Delight

Ingredients

• 1 daikon radish, peeled and cut into thick rounds (500g / 1.1lb) 1 daikon radish, peeled and cut into thick rounds (500g / 1.1lb)
• 2 konnyaku blocks, sliced into bite-sized pieces (400g / 14oz) 2 konnyaku blocks, sliced into bite-sized pieces (400g / 14oz)
• 4 boiled eggs, peeled 4 boiled eggs, peeled
• 8 fish cakes (kamaboko) 8 fish cakes (kamaboko)
• 1 block of firm tofu, cut into cubes (300g / 10.5oz) 1 block of firm tofu, cut into cubes (300g / 10.5oz)
• 4 cups (950ml) homemade dashi broth 4 cups (950ml) homemade dashi broth
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Shichimi togarashi (Japanese seven spice), for serving Shichimi togarashi (Japanese seven spice), for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 15g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the dashi broth to a boil over medium heat.
2. 2.
   Add the daikon radish and konnyaku to the pot and simmer for 15 minutes.
3. 3.
   Gently add the boiled eggs, fish cakes, and tofu to the pot.
4. 4.
   In a small bowl, mix together the soy sauce, mirin, sugar, and salt. Pour the mixture into the pot.
5. 5.
   Reduce the heat to low and simmer for an additional 30 minutes, allowing the flavors to meld together.
6. 6.
   Serve the Oden in individual bowls, garnished with green onions and a sprinkle of shichimi togarashi.

Treat your ingredients with care...

• Daikon radish — Make sure to cut the radish into thick rounds to ensure it retains its texture during the simmering process.
• Konnyaku — Prior to adding konnyaku to the pot, blanch it in boiling water for a few minutes to remove any bitterness.
• Fish cakes — Opt for high-quality fish cakes from a Japanese grocery store for an authentic taste.
• Tofu — Use firm tofu to prevent it from disintegrating during cooking.
• Homemade dashi broth — To make dashi broth, combine kombu (dried kelp) and bonito flakes in water and let it steep for 30 minutes before straining.

Tips & Tricks

• For a richer flavor, refrigerate the Oden overnight and reheat it the next day before serving.
• Experiment with different toppings such as grated daikon radish or Japanese mustard for added flavor.
• Feel free to add other ingredients like mushrooms or cabbage to personalize your Oden.
• Serve Oden with a side of steamed rice to make it a complete meal.
• Leftover Oden can be stored in the refrigerator for up to 3 days and reheated when desired.

Serving advice

Serve Oden in individual bowls, making sure to include a variety of ingredients in each serving. Provide small plates and chopsticks for easy enjoyment.

Presentation advice

To enhance the presentation, arrange the ingredients in an aesthetically pleasing manner in the bowl. Garnish with green onions and a sprinkle of shichimi togarashi for a pop of color.