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. Turn on the heat to medium-low and slowly bring to almost boil (approx 10 minutes).
- Just before the dashi starts boiling gently, remove kombu from the pot. If you leave the kombu in the pot, the dashi will become slimy and bitter.
- Add katsuobushi and bring the broth back to a boil.
- Once the dashi is boiling, reduce the heat and simmer for just 30 seconds. Turn off the heat.
- Let katsuobushi sit and sink to the bottom (approx 10 minutes).
- Strain the dashi through a sieve over a bowl or measuring cup. Set aside.
Oden Broth
- Add soy sauce, dark sauce, mirin, sugar, and salt into the dashi. Mix until combine.
To prepare other ingredients:
- Peel the daikon and cut it into 1-inch pieces. Trim the corners of each piece so that the edges are not sharp. This will prevent the daikon from breaking apart when cooking.
- In a pot, add cold water, daikon, a handful of rice (approx ¼ cup), and 1 tsp salt. Boil until a skewer can go through the daikon. This will remove the bitterness from the daikon. Remove the daikon from the water. Keep the water.
- Cut konjac blocks into smaller triangular pieces. Put it into the water (from step 2) and bring it to a boil. Remove the konjac and set it aside.
- You can cut the bigger fish cakes in half (optional). Put the chikuwa, fish cakes, and fish cake sheets in the water. Boil for 1 minute to remove excessive oil. Remove and set them aside. You no longer need the water.
- Wash the mushrooms. Set aside.
To prepare oden:
- I recommend using a shallow pot or a large saucepan (with depth and lid). Put all the toppings evenly (nicely) into the saucepan. Pour the dashi into the pan and bring it to a boil. Reduce the heat to low and simmer for 30-45 minutes. If you are not in rush to eat, you can even let it soak overnight to allow the ingredients to absorb more flavors.
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