Oden (Japanese Fish Cake Stew)

Name: Oden (Japanese Fish Cake Stew)
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Cuisine: Japanese
Ingredients: 8 cups dashi (Japanese soup stock; click to learn more); 4 Tbsp usukuchi (light-colored) soy sauce; 2 Tbsp soy sauce; 2 Tbsp sake; 1 Tbsp sugar; 1 Tbsp mirin; ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) ((to taste)); 8 inch daikon radish; 5 large eggs (50 g each w/o shell); 5 strips nishime kombu (dried seaweed); 4 oz octopus sashimi (boiled octopus) ((optional)); 1 package konnyaku (konjac) ((9 oz, 255 g)); 1 negi (long green onion) ((you can use a leek or green onions/scallions)); 2 packages oden set (Japanese fish cakes and fish balls); 1 aburaage (deep-fried tofu pouch) ((.7 oz, 20 g; for mochi packets)); 1 kirimochi or homemade mochi ((for mochi packets)); 1 inch carrot; Japanese karashi hot mustard

Instructions

Prep:30minCook:1h 40min

A classic winter comfort dish in Japan, Oden is a one-pot dish with an assortment of fish balls, fish cakes, deep-fried tofu, hard-boiled eggs, konnyaku and some vegetables simmered in soy sauce-based dashi broth.

Updated at: Sat, 27 Nov 2021 22:30:04 GMT