Oden with Squid & Homemade Fish Cakes - Cuisine Magazine - From New Zealand to the World

Ingredients

• 6 large outer cabbage leaves
• 24 large spinach leaves
• 6cm daikon radish, peeled
• 1 medium orange kūmara, peeled
• 10g soup seaweed such as wakame or nori fronds
• 80g (about 8) fried tofu (I use shop-bought), halved
• FISH CAKES
• 300g white fish fillet, boned
• 1 egg white
• a 3cm-piece ginger, peeled and grated
• 15g chives or coriander leaves, roughly chopped
• 1 carrot, peeled and grated
• 6cm daikon radish, peeled and grated
• 1 tablespoon cornflour
• 1 tablespoon tamari or soy sauce
• 2 tablespoons plain oil
• ODEN BROTH
• 10g kombu
• 300g squid, cleaned if necessary and cut into bite-sized pieces
• 6g bonito flakes
• 3 tablespoons tamari or soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake (optional)