Oden (Japanese One Pot Simmered Dish)
Oden is the quintessential Japanese one pot simmered dish consisting of daikon radish, konnyaku, and fish cakes stewed in a light soy flavored dashi broth.
Ingredients
- 1 small daikon (about 1 lb/450g)
- 1 packet konnyaku (yam cake) (9 oz/255g)
- 4 small potatoes (peeled) (about 8 oz/225g)
- 1 packet oden set (9.6 oz/ 272g)
- 4 shitake mushrooms (soaked for 30 minutes in hot water, drained and stems removed)
- 4 kombu knots (wipe with damp towel) (optional)
- 4 Napa cabbage leaves
- 4 oz spinach (washed and drained) (115g)
Instructions
- Peel daikon and cut into cylinders about ½ inch thick. Slightly shave the edges of each daikon cylinder. Cut konnyaku into 2 halves and then cut each half diagonally into triangles.
- Bring a large pot of water to boil. Add daikon, konnyaku, and potatoes for 2 minutes. Remove with a strainer.
- Add assorted fish cakes from oden set to the boiling water. Drain and set aside.
- Combine dashi stock, soy sauce, mirin, and salt in a casserole pot. Bring it to a boil. Add daikon, konnyaku, potatoes, and mushrooms. Reduce heat and allow it to simmer for 30 minutes, skimming when necessary.
- In the meantime, scald Napa cabbage in boiling water for 1 to 2 minutes. Do the same for spinach, about 30 seconds. Drain and squeeze out as much water as possible from vegetables.
- Place cabbage leaves on work surface. Divide spinach into 4 and fold into neat bundles. Place each bundle on each cabbage leaf. Roll up cabbage leaves.
- Place 2 cabbage rolls side by side and poke 2 bamboo skewers into the two cabbage rolls. Repeat with the other two cabbage rolls.
- Cut cabbage rolls into half between the two skewers. Trim off edges.
- Now, add assorted fish cakes, kombu knots, and skewered cabbage rolls to the oden. Continue to simmer for another 10 minutes. Turn off heat.
- Remove and serve immediately.
Nutrition
Calories: 342kcal
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