Oden (Japanese Fish Cake Stew)
Equipment
Ingredients
Awase Dashi
- 2 L water
- 20 g kombu (dried kelp)
- 20 g katsuobushi (dried bonito flakes)
Oden Broth
- 2 L awase dashi broth
- 4 tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp mirin
- ¼ tsp kosher salt
Other Ingredients
- 1 block konjac
- 3-4 shiitake mushrooms
- 1 pack seafood mushroom
- 1 pack konjac komusubi noodles
- 1 pack chikuwa
- 3-5 fish cake sheets
- fish cakes your preferred ones
- 1 daikon
Instructions
Awase Dashi (recipe from Just One Cookbook)
- In a pot, add kombu and water. Heat over medium-low until the water is nearly boiling, about 10 minutes.
- Just before it reaches a boil, remove the kombu to avoid a slimy texture and bitterness in the dashi.
- Add katsuobushi to the pot and bring the broth to a boil.
- Once boiling, reduce the heat and simmer for 30 seconds. Turn off the heat and let the katsuobushi settle at the bottom for about 10 minutes.
- Strain the dashi through a sieve into a bowl or measuring cup and set aside.
Oden Broth
- Add soy sauce, dark sauce, mirin, sugar, and salt to the dashi. Stir until well combined.
To Prepare the Ingredients:
- Peel the daikon and cut it into 1-inch pieces. Trim the edges to prevent breakage during cooking.
- In a pot, combine cold water, daikon, a handful of rice (about ¼ cup), and 1 teaspoon of salt. Boil until a skewer easily goes through the daikon to remove bitterness. Remove the daikon and reserve the water.
- Cut konjac blocks into smaller triangular pieces. Add to the reserved water and bring to a boil. Remove the konjac and set aside.
- Optionally, cut larger fish cakes in half. Add chikuwa, fish cakes, and fish cake sheets to the water. Boil for 1 minute to remove excess oil. Remove and discard the water.
- Wash the mushrooms and set aside.
To Assemble the Oden:
- Use a shallow pot or large saucepan with depth and a lid. Arrange all the prepared ingredients in the pot. Pour the prepared dashi over the ingredients and bring to a boil. Reduce the heat to low and simmer for 30-45 minutes. For deeper flavor, allow it to soak overnight.
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