Oden - Japanese Stew
Author: 
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 atsuage (deep-fried tofu)
  • 1 konnyaku cake (devil's tongue)
  • 8 ganmodoki (fried tofu patty)
  • 1 daikon
  • 2 large potatoes
  • 1 large carrot
  • 3 hard-boiled eggs, shelled
  • 8 dried kombu rolls tied with gourd strips
For the Simmering Sauce:
  • 6 cups dashi
  • ¼ cup light shoyu (soy sauce)
  • 2 Tbsp sugar
  • 2 Tbsp mirin
  • 2 Tbsp sake
Instructions
  1. Blanch atsuage in boiling water to remove excess oil; cut into quarters and then diagonally to make triangles.
  2. Peel carrot, potato and daikon. Cut daikon into ¾-inch rounds or half-moons.
  3. Cut carrots into ½-inch rounds. Cut potatoes into quarters. Cook all vegetables in water until tender.
  4. Rub konnyaku with salt, and cut into 1.5-inch thick pieces. Cook in boiling water for 3-4 minutes. Set aside.
  5. In a large pot, heat dashi stock to simmering; add sugar, soy sauce, and mirin. Add konnyaku, daikon, carrots, potatoes, ganmodoki, eggs, and kombu softened and tied into knots. Simmer over a very low heat for about 30 minutes.
Recipe by Kiku Corner at https://www.kikucorner.com/2015/05/04/oden-japanese-stew/