Japanese Winter Simmered Broth Bowl — Oden
A Japanese winter celebration spread, daikon, boiled eggs, konnyaku, fishcakes, and tofu pouches slow-simmered for hours in a deeply savoury kombu and bonito dashi broth.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cut daikon into 3cm rounds, score a shallow cross on the flat side of each. Hard boil and peel 2 eggs. Cut konnyaku into triangles, blanch 2 minutes, drain. Cut chikuwa into chunks. Halve hanpen diagonally. Halve aburaage pieces. Cut tofu into 2 pieces. Soak kombu in 1L cold water for 30 minutes.
Build 1
Heat kombu and water over medium heat to just below boiling. When small bubbles appear, remove kombu. Add 15g bonito flakes, steep off heat 5 minutes, strain through a fine sieve. Return dashi to the pot over medium-low heat.
Simmer 1
Add scored daikon rounds to dashi, bring to a gentle simmer over medium-low heat. Stir in soy sauce, mirin, sake, and salt. Add konnyaku, chikuwa, and hard-boiled eggs. Simmer uncovered over low heat for 45 minutes, gently turning ingredients every 15 minutes until daikon begins to soften.
Simmer 2
Add hanpen, aburaage, and tofu to the pot. Continue simmering on the lowest heat for 45 minutes until daikon is completely tender and translucent, all ingredients have absorbed the broth deeply. Taste and adjust seasoning with soy sauce or salt. Broth should be deeply savoury, clear, and amber-coloured.
Plate
Ladle oden into deep bowls with generous broth. Place 0.5 tbsp karashi mustard on the side for dipping. Serve with steamed Japanese short-grain rice alongside.
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