Oden, a savoury stew made with hard-boiled eggs, daikon, fish cakes and dashi soup stock, is an autumn/wintertime favourite in Japan.
But it is also popular among Malaysians who love Japanese food. This oden recipe is a must-try – it’s easy, authentic and absolutely delicious.
Ingredients
- 3 cups dashi (Japanese stock)
- 1/2 cup water
- 340g assorted Japanese fish cakes and fish balls
- 2 hard-boiled eggs
- 170g daikon, cut into wedges
- 1 tablespoon soy sauce
- 1 tablespoon cooking sake
- 2 tablespoons mirin (Japanese rice vinegar)
- 55g konnyaku (Japanese yam cake), cut into pieces or wedges (optional)
- 2 softened kombu (Japanese seaweed) strips, tied into knots (optional)
- Togarashi (Japanese seven-spice blend)
- Karashi (Japanese mustard), for serving
Method
- Rinse the fish cakes and fish balls with running water to remove excess oil.
- Drain, pat dry with paper towels and set aside.
- In a soup pot, bring the dashi, water and kombu strips (if using) to the boil.
- Add the daikon and stew on low heat until they are cooked through.
- Add the hard-boiled eggs, konnyaku (if using) and fish cakes.
- Add the soy sauce, mirin and sake.
- Turn the heat to low and simmer for 15 minutes.
- Serve warm with karashi, togarashi, and other Japanese dishes (optional).
Tip: Feel free to add miso to the soup stock.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.