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Oden is a tradional japanese one-pot winter comfort food featuring a variety of ingredients like daikon radish, boiled eggs, konnyaku, and assorted fish cakes (nerimono) slow-simmered in a light, savory dashi and soy sauce broth.
2 servings
Fish cakes - 3 (160g)
Daikon (Japanese radish) - 200g
Japanese leek - 1 stalk
Water - 800ml
Kombu (dried kelp) - 15g
Garlic - 1 piece
【A】Soy sauce - 1 Tbsp
Dashi no moto (instant soup stock) - 1 tsp
Salt - Pinch
S&B Wasabi Paste - Desired amount
S&B Nanami Togarashi (Assorted Chili Pepper) - Desired amount
S&B Prepared Spicy Citrus Paste (Yuzu-kosho) - Desired amount
Green chili peppers - For garnish
Prep Soak kombu in water for 30 minutes. Peel and slice daikon into 2-cm rounds. Cut Japanese leek into 5-cm pieces. Crush garlic. Skewer folded fish cakes.
Simmer Base Add crushed garlic to the kombu water. Heat over medium and remove kombu just before it boils. Add daikon and leek, cover, and simmer ~8 minutes until daikon is tender.
Add Flavor Uncover, add seasonings (A) and the skewered fish cakes. Simmer 8 more minutes until ingredients are well-flavored.
Serve Ladle into bowls with some broth. Serve with wasabi, Nanami Togarashi, and S&B Prepared Spicy Citrus Paste. (Optional: add green chili peppers to the soup).
