Oden (Japanese fish cake pot)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 package of Japanese oden (Kibun oden mix serves 4) broth: 1/2 onion 1/2 cabbage 1 carrot 40g (3 inchs) kelp Other Ingredients: 1/2 daikon radish 4 small red potatoes 1 block konnyaku 1 block firm tofu (or baked tofu) 4 small red potatoesseasoning sauce which came with the oden package 1/2 cup sake 1/4 cup mirin 1.5 Tbsp sugar 3 Tbsp light soy sauce Japanese mustard (option)
1. Soak fish cakes of the oden package in boiled water for 1 minute to remove excessive oil. Drain water. Set aside.
2. Make broth: Put onion, cabbage and carrot in 10 cups of water in a large pan. Simmer about 30 minutes. Add kelp five minutes before it is done. Take out onion, cabbage and carrot and keep them for other types of dishes. Cut kelp into strips and tie to make 4 kelp "nots".
3. Skin and cut daikon in about 1 inch. (you can use the skin of daikon for other dish like kinpira). Cook daikon until it's tender (about 30 minutes).
4. Skin red potatoes and cook until the potatoes are tender (about 30minutes).
5. Make 4 boiled eggs.
6. Place konnyaku in water and boil about 2 minutes to remove the smell. Make fine cuts on the surface of konnyaku so that oden broth seeps into konnyaku. Cut into 8 pieces.
7. Cut tofu in 8 pieces.
8. Put fish cakes, cooked daikon, potatoes, boiled eggs, konnyaku, tofu and kelp in a not n the broth. Add sauce that came with the oden package, sake, mirin, sugar and soy sauce. Cook in low heat for 30 minutes.
9. Serve with mustard (option)
Number of Servings: 4
Recipe submitted by SparkPeople user CAFE_AEBEE.
2. Make broth: Put onion, cabbage and carrot in 10 cups of water in a large pan. Simmer about 30 minutes. Add kelp five minutes before it is done. Take out onion, cabbage and carrot and keep them for other types of dishes. Cut kelp into strips and tie to make 4 kelp "nots".
3. Skin and cut daikon in about 1 inch. (you can use the skin of daikon for other dish like kinpira). Cook daikon until it's tender (about 30 minutes).
4. Skin red potatoes and cook until the potatoes are tender (about 30minutes).
5. Make 4 boiled eggs.
6. Place konnyaku in water and boil about 2 minutes to remove the smell. Make fine cuts on the surface of konnyaku so that oden broth seeps into konnyaku. Cut into 8 pieces.
7. Cut tofu in 8 pieces.
8. Put fish cakes, cooked daikon, potatoes, boiled eggs, konnyaku, tofu and kelp in a not n the broth. Add sauce that came with the oden package, sake, mirin, sugar and soy sauce. Cook in low heat for 30 minutes.
9. Serve with mustard (option)
Number of Servings: 4
Recipe submitted by SparkPeople user CAFE_AEBEE.
Nutritional Info Amount Per Serving
- Calories: 176.0
- Total Fat: 8.5 g
- Cholesterol: 212.0 mg
- Sodium: 262.5 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.3 g
- Protein: 12.7 g
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