Oden or ‘關東煮’😋- warming bubbly one-pot winter dish that I saw at most convenience stores in Japan a few weeks ago but couldn’t have it due to the bonito flakes. I simmered mine with daikon radish in kombu dashi & seasoned with light soy sauce & mirin, then served with a miso dip. Enjoy & have a great Monday, friends.🤗
Recipe (yields 5 servings)
🌱Kombu dashi ingredients:
~ 8-10 cups water
~ 8 caps of dried shiitake mushrooms
~ 2oz dried kombu
~ 1 daikon radish, skin removed & cut into chunks
✅To make the stock, place mushrooms & kombu in a pot with water. Turn on the heat & slowly bring it to just boil (a crucial step to avoid slimy stock), then turn off the heat. Alternatively, boil 8 cups of water with 1/2 teaspoon of dashi powder.
✅Sieve the stock into a ceramic pot reserving 1/2 cup for the dip. Bring the stock to boil again & add in daikon radish, then simmer for 30 minutes or until daikon radish is fully cooked. Season stock with 2 tablespoons light soy sauce & 1 tablespoon mirin (adjust taste accordingly). Add in konnyaku & simmer for 20mins. Place in the rest of the ingredients & cook for another 10mins & serve warm as a hot pot.
~ an assortment of Konnyaku (got mine at @mitsuwa_marketplace )
~ Mochi Kinchaku, fried tofu puffs filled with mochi & tied with a gourd string
~ Kelp knots
~ fresh Shiitake mushrooms
✅Remove all Konnyaku from the packages, rinse with cold water & blanch them quickly in hot water. Do the same for mochi Kinchaku to remove excess oil.
~ 1/2 cup kombu dashi, 1 tablespoon red miso, 1 tablespoon mirin, 3 teaspoons organic brown sugar
✅Cook the mixture in a pan until thicken over low-medium heat for about 2-3 mins by stirring continuously. Add in 1 tablespoon toasted sesame seeds before serving.
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