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oden

4.7

(3)

rasamalaysia.com

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Cost: $4.66 /serving

Author : Rasa Malaysia

oden

Ingredients

Remove All · Remove Spices · Remove Staples

3 cups homemade dashi1/2 cup water2 softened kombu strips, tie into knots, optional12 oz Japanese oden fish cakes and fish balls2 hard-boiled eggs6 oz daikon, cut into wedges2 oz konnyaku, cut into pieces or wedges, optional1 tablespoon soy sauce2 tablespoons mirin1 tablespoon cooking sakeJapanese Togarashi (Japanese 7-Spice Blend) (S&B Brand)Japanese mustard (Karashi), for serving

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Instructions

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Step 1

Rinse the fish cakes and fish balls with running water, remove the excess oil from the fish cakes and fish balls. Drained, pat dry with paper towels and set aside.

Step 2

In a soup pot, bring the dashi, water, kombu strips (if using) to boil. Add the daikon and stew on low heat until they are cooked through.

Step 3

Add the hard-boiled eggs, konnyaku (if using) and fish cakes. Add the soy sauce, mirin and sake. Turn the heat to low and simmer for 15 minutes. Serve the oden warm with Japanese mustard and Togarashi.