Oden
Ingredients
- 1.5 Ldashi stock (liquid)
- 500 gKorean radish (in large chamfered rounds)
- 4 pcEgg (hard-boiled and peeled)
- 300 gfirm tofu (in large cubes)
- 10 gkombu seaweed (rehydrated)
- 100 mlsoy sauce (light)
- 50 mlmirin
- 1 tbspWhite sugar
- 1 tspMustard (for serving)
- 4 pcChikuwa (fish cakes) (cut in half diagonally)
- 250 gKonnyaku (konjac block) (blanched and cut into triangles)
Method
A clear brown dashi broth simmering with tender radish rounds and soy-infused eggs. The steam rising from the pot carries deep notes of iodine and fermented soy.
- 1
In a large pot, pour the dashi broth. Add the kombu seaweed, soy sauce, mirin, and sugar. Bring to a simmer. The broth should remain clear and never reach a rolling boil.
- 2
Peel the Korean radish and cut into 3 cm rounds. Chamfer the edges (round off the corners with a knife) to prevent them from crumbling. Pre-cook the rounds in boiling water until they become translucent.
- 3
Blanch the konnyaku in boiling water for 2 minutes to reduce its odor, then cut into triangles. Cut the chikuwa in half diagonally.
- 4
Add the pre-cooked radishes, peeled hard-boiled eggs, firm tofu cut into large cubes, konnyaku, and chikuwa to the broth. Simmer over very low heat for at least 40 minutes. The ingredients should soak up the broth until they take on an amber hue.
Frequently asked questions
How do you get this dish right?
- The secret is in the resting time: oden is even better reheated the next day as flavors migrate to the core of the ingredients.
- Never let it boil vigorously, or the broth will turn cloudy and the ingredients will fall apart.
- Chamfering the radish isn't just for looks, it's technical: it prevents the edges from disintegrating during the long simmer.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its broth. Reheats very well over gentle heat.
