Oden Japanese Winter Hot Pot Assortment 1771707886494 Dd07

Ingredients

• 1 lb Daikon radish, sliced into 2-inch rounds
• 4 pieces Hard-boiled eggs, peeled
• 12 pieces Assorted Japanese fish cakes (Satsuma-age, Chikuwa)
• 1 block Konnyaku (yam cake), sliced and blanched
• 6 cups Dashi stock
• 2 tablespoons Light soy sauce (Usukuchi)
• 2 tablespoons Mirin
• 1 tablespoon Sake
• 1 teaspoon Sugar
• 1 strip Kombu (dried kelp)(optional)
• 1 tsp Karashi (Japanese hot mustard)(optional)

Instructions

1. 1

   Peel the daikon radish and round off the sharp edges of each slice to prevent them from breaking during simmering.

2. 2

   Parboil the daikon in water (or rice-washing water) for 10 minutes until slightly translucent, then drain.

3. 3

   Blanch the fish cakes and fried tofu in boiling water for 30 seconds to remove excess surface oil.

4. 4

   In a large pot, combine dashi stock, soy sauce, mirin, sake, sugar, and the kombu strip.

5. 5

   Add the daikon, konnyaku, and boiled eggs to the pot and bring to a gentle simmer over low heat.

6. 6

   Simmer uncovered for 40 minutes, ensuring the liquid never reaches a rolling boil to keep the broth clear.

7. 7

   Add the assorted fish cakes and simmer for an additional 15-20 minutes until all ingredients are infused with flavor.

8. 8

   Serve hot in deep bowls with a small dab of Karashi mustard on the side.