Oden is a Japanese stew made with fishcakes, konnyaku, eggs, and daikon simmered in dashi. Recipe to make this warming soup.
(made with bonito and kombu)
(sweet Japanese cooking wine)
light colored (this is not the same as u201clow sodium u201d)
(halve if using table salt)
Choose 3-4 items from Group 1 above
Choose 1-2 items from Group 2 above
Add the items from Group 1 into the broth, cover, and allow it to gently simmer over low heat until the ingredients like the daikon and kabocha are tender (45 minutes to 1 hour). If it boils, the vegetables will start to fall apart. Take the oden off the heat and allow it to cool down to room temperature.
Add the eggs and push them to the bottom of the pot then top with any other items in Group 2 you are using. Stick the whole pot of oden in the fridge for one day to allow the flavours to mature. When you're ready to eat the oden, gently warm up the pot and serve with some karashi and rice. It's also great served as an appetizer with beer or sake.