Dinner · 60 min · japanese

Oden

A Japanese dinner built around daikon and eggs — on the table in 60 minutes.

Ingredients

• 1 lb Daikon
• 4 Eggs
• 1 block Konnyaku
• 4 Chikuwa
• 4 Ganmodoki
• 4 Kombu knots
• 2 Hanpen
• 8 cups Dashi
• 0.25 cup Soy sauce
• 2 tbsp Mirin
• 2 tbsp Sake
• 2 tbsp Karashi mustard

Steps

1. Cut the daikon into thick rounds and pre-simmer 15 minutes. Hard-boil the eggs and peel. Tear the konnyaku and rub with salt, then rinse.
2. Simmer the dashi, soy, mirin, and sake gently — oden broth should barely tremble, never boil hard.
3. Add the daikon, eggs, konnyaku, and kombu; simmer 20 minutes. Add the chikuwa, ganmodoki, and hanpen for the last 10 minutes — they need less time.
4. Rest off the heat 10 minutes; everything drinks in the broth as it cools slightly.
5. Serve in deep bowls with karashi mustard. Convenience-store soul food, best eaten on a cold night.

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