Miso Oden
Ingredients
- 1 pcKorean radish (in 3cm rounds)
- 1.5 Ldashi stock (ready to use)
- 100 gMiso (brown paste)
- 4 pcEgg (whole)
- 400 gfirm tofu (large cubes)
- 4 pcPotato (peeled)
- 2 pcCarrot (large chunks)
- 2 tbspsoy sauce
- 1 tbspBrown sugar
- 1 tspMustard (for serving)
- 250 gKonnyaku (konjac block) (rinsed, blanched for 2 minutes and cut into triangles)
- 4 pcChikuwa (fish cakes) (cut in half diagonally)
Method
Translucent radish chunks soaked in a deep brown broth. Eggs have turned amber and the tofu is spongy, ready to release its juices. Warm steam with notes of dashi fills the kitchen.
- 1
Peel the Korean radish and cut into 3 cm thick rounds. Round the edges with a knife to prevent them from breaking. Peel the potatoes and carrots. Blanch the konnyaku for 2 minutes in boiling water to remove the odor, then cut into triangles. Cut the chikuwa in half diagonally.
- 2
Place the eggs in boiling water for 9 minutes to hard-boil them. Cool them immediately in ice water, then peel carefully.
- 3
In a large pot, bring the dashi broth to a simmer. Add the brown sugar and soy sauce. Take a ladle of broth to dissolve the miso in a bowl before pouring it back into the pot to avoid lumps.
- 4
Place the radish, potatoes, carrots, firm tofu, konnyaku, and chikuwa in the broth. Simmer over very low heat, without boiling, for 45 minutes. Add the hard-boiled eggs 15 minutes before the end. The radish is ready when a knife tip sinks in like butter.
Frequently asked questions
How do you get this dish right?
- Never boil the broth once the miso is added, it destroys its delicate aromas.
- Oden is even better reheated the next day, when the ingredients have finished soaking up the broth.
- If you have time, blanch the radish in plain water for 10 minutes before putting it in the dashi.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its broth. Do not freeze as the texture of the radish and tofu would change drastically.
