Miso Oden

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.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 576
• Protein: 47 g
• Carbs: 55 g
• Fat: 18 g

Ingredients

• 1 piece Korean radish ( in 3cm rounds )
• 1.5 L dashi stock ( ready to use )
• 100 g Miso ( brown paste )
• 4 piece Egg ( whole )
• 400 g firm tofu ( large cubes )
• 4 piece Potato ( peeled )
• 2 piece Carrot ( large chunks )
• 2 tbsp soy sauce
• 1 tbsp Brown sugar
• 1 tsp Mustard optional ( for serving )
• 250 g Konnyaku (konjac block) ( rinsed, blanched for 2 minutes and cut into triangles )
• 4 piece Chikuwa (fish cakes) ( cut in half diagonally )

Instructions

1. Preparation of ingredients

   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. Cooking the eggs

   Place the eggs in boiling water for 9 minutes to hard-boil them. Cool them immediately in ice water, then peel carefully.

3. Preparing the broth

   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. Simmering

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in its broth. Do not freeze as the texture of the radish and tofu would change drastically.