Japanese Stew (Oden)
Cooked in a Japanese hot-pot style, Oden is filled with authentic elements such as daikon and fish cakes. Enjoy this colourful bowl of food with this recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Clay pot
- Stove
- Kitchen towel
- Fine-mesh sieve
- Serving bowl
Ingredients
- 20cm daikon (peeled, sliced 2.5cm, boiled)
- 3 soft-boiled eggs (peeled)
- 1 packet enoki mushrooms
- 1 packet konjac (sliced, boiled, drained)
- 1 pack oden set (fish cakes and fish balls) (boiled slightly, drained)
- Japanese hot mustard (optional)
- 4 cups water
- 2-3 pieces kombu (gently wipe the kombu with a damp cloth)
- A little dried bonito flakes
- 2 tbsp light soy sauce
- 1 tbsp sake
- ½ tbsp sugar
- ½ tbsp mirin
- ⅛ tsp kosher salt
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