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Oden Recipe

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This recipe for Oden, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris & Amy Koski
Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 daikon (white Japanese radish)
6 boiled egg's
2 blocks of Konnyaku (transparent yam starch cake)
Fish-paste cakes
1 shirataki or Ito-konnyaku (komusubi)
1/3c soy sauce
2/3c Mirin (sweet sake)
1/4c light color soy sauce
10c of Dashy Soup (1 or 2)
----*1: Instant dashy powder: 10c water and 5tsp dashy
----*2: Knobs dashy: 10c water, 6" long Knobs
soak Knobs in water in a pot for two hours. Low heat to a boil. Just before the water boils remove the Knobs.

Directions:
Directions:
1. Cut daikon into 1" pieces crosswise and pare. Boil in water till slightly softened, about 15 min. Drain
2. Cut konnyaku into 6-8 triangles. Boil lightly, 2-3 min. Drain.
3. Boil 10c of DASHI soup stock in a large pot
4. Add soy sauce and mirin.
5. Add boiled eggs, daikon, and Konnyaku to the pot.
6. Simmer soup for 30 min.
7. Add fish paste cakes and simmer soup for 2 hours.

***Add soy sauce and mirin as needed. The longer you cook Oden the more intense the flavour.****

Number Of Servings:
Number Of Servings:
lots
Preparation Time:
Preparation Time:
a long time
Personal Notes:
Personal Notes:
This dish was made for me by one of our Japanese Fellows when I was pregnant for good luck. We all then quickly made his wife write us the recipe, even though she spoke no English :) Don't be afraid, it is a wonderful cold winter meal. Thank you Naoki!

 

 

 

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