Empty My Fridge
Oden Recipe - Japanese Cooking 101
Ingredients
- Daikon½
- Rice1 tbsp + 4 pieces
- Pkg Konnyaku1
- Aburaage2
- Chikuwa4
- Tofu½
- Potato4
- Satsumaage4
- Egg4
- Dashi6 cups
- Salt1 tsp
- Soy sauce3 tbsp
- Sake3 tbsp
- Mirin5 tsp
- Karashi
Instructions
- Cut the daikon into 2.5 cm (1-inch) thick rounds and peel them. Score shallow crosses on both sides. Simmer in boiling water with 1 tablespoon of rice until translucent and tender.
- Score the konnyaku diagonally on the surface, cut into four triangles, boil for a couple of minutes, then drain.
- Cut the aburaage into squares and open them into pouches. Put a piece of mochi in each and secure with a toothpick.
- Halve the chikuwa diagonally. Cut the grilled tofu into 3.7 cm (1½-inch) cubes. Peel the potatoes and parboil them ahead.
- Make dashi with kombu and bonito flakes. Add the seasonings and keep warm.
- Add all prepared ingredients except the mochi pouches to the dashi and simmer for 30 to 40 minutes. Add the mochi pouches and cook for another 15 minutes.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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