Ingredients (Serves 3–4)
For the Broth:
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5 cups dashi stock (kombu + bonito-based, or instant dashi granules)
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3 tbsp soy sauce
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2 tbsp mirin
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1 tbsp sake
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1 tsp sugar
Oden Ingredients (choose a mix for variety):
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2 boiled eggs, peeled
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2 medium daikon rounds (1-inch thick), peeled and parboiled
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1 block konnyaku (yam cake), sliced and blanched
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2–3 fish cakes (chikuwa, hanpen, or satsuma-age)
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1 medium boiled potato, peeled
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1 block firm tofu, lightly pan-fried (atsuage style)
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2 small carrots, cut into rounds
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Optional: kombu knots, shiitake mushrooms, or stuffed cabbage rolls
Garnish:
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Japanese mustard (karashi) on the side
Instructions
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Prepare the Broth in Nutri-Stahl 3 QT:
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In your Nutri-Stahl 3 QT saucepan, combine dashi stock, soy sauce, mirin, sake, and sugar.
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Bring gently to a simmer over medium heat.
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Cook the Daikon & Root Vegetables:
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Add parboiled daikon and carrots first. Let them simmer for 20–25 minutes until tender, soaking up the broth.
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Layer in Oden Ingredients:
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Add konnyaku, boiled eggs, tofu, and fish cakes.
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Let simmer uncovered on low for another 25–30 minutes, allowing all ingredients to absorb flavor.
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Finish & Serve:
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Taste broth and adjust with a splash of soy sauce or mirin if needed.
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Serve directly from the Nutri-Stahl 3 QT pot at the table for an authentic communal dining experience.
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Accompany with Japanese mustard on the side for dipping.
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