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Oden (Japanese Daikon Soup)

Oden (Japanese Daikon Soup)
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Prep Time: 1 min Serves: 8
Cooking Time: 1 min Yield: 3 quarts
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With a clear broth that’s made from seaweed and bonito flakes, oden is a one-pot dish that features daikon, fish cakes, boiled eggs and more. A white, mild-flavored root vegetable, daikon is packed with immune-boosting vitamin C and calcium, which is essential for bone health.



1. Slide the potato into six portions. Reserve.
2. Place kombu in a large pot filled with cold water and soak for 30 minutes.
3. Bring to a boil then strain (or remove all the kelp) and return the liquid to a low flame and add bonito flakes. Simmer for 15 minutes then strain through a cheesecloth-lined sieve.
4. Return the dashi to a large pot on the stove.
5. Cut daikon in rounds ¾-inch thick. Use a paring knife to peel off the skin and shave the edges of both sides of each round. Fill another pot with cold water and add the daikon rounds. Bring to a boil and then test the center with a toothpick. Remove daikon to the dashi when a toothpick easily pierces through, but don’t overcook them.
6. Add sliced konjac to the boiling water and cook for five minutes, then add to dashi.
7. Add sliced lotus, fish balls and sliced fish cake to dashi.
8. Add eggs and cook for 12 minutes then turn off the heat. When cool, peel and add to the dashi.
9. Slice fried bean curds in half to create 4 pieces then slice open to create a pocket. Quarter hanpen and put a piece in each pocket. Close opening with a toothpick and add the pockets to the dashi.
10. Simmer for an hour 40 minutes, then add potato slices. Cook another 20 minutes, portion and serve with spicy Japanese mustard.

This recipe uses 4 oz. hanpen (fish cake), an optional ingredient that can be found in most Japanese markets.

PC: Arthur Bovino


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