Tasty Kansai-Style Oden
- 8 cm Daikon radish
- 4 Potatoes
- 4 Eggs
- 2 stick Grilled chikuwa
- 2 Ganmodoki (fried tofu fritters)
- 1 piece Atsuage
- 1 Chikuwabu
- 2 slice Aburaage
- 2 Mochi
- 1 Konnyaku
- 4 Tied kombu
- 2 Hanpen
- 1800 ml Dashi stock
- 3 tbsp Usukuchi soy sauce
- 2 tbsp Mirin
- 1 tbsp Salt
- 2 tbsp Sake
- Chop the daikon radish into 2-3 cm thick rounds, peel the skin, then make a shallow cut on the surface in a cross pattern.
- Boil for about 10 minutes.
- Boil the egg and remove the shell.
- Pour boiling water over the aburaage, then cut them in half.
- Cut the omochi in half, stuff each half of aburaage with a piece of mochi, then secure it with a toothpick or tie it with kampyo to make "kinchaku" pouches.
- Pour boiling water over the satsuma-age, ganmodoki, or any other fried items to remove excess oil.
- Cut the konnyaku into triangles, and score the surface with a crisscross pattern.
- Put the dashi stock in a pot, and add the seasoning ingredients, daikon radish, eggs, konnyaku, kombu, and chikuwa.
- Bring to a boil, then reduce to low heat and simmer for 30 minutes.
- Add the rest of the ingredients, and simmer for 15-20 minutes on low heat.
- Add the hanpen.
- Transfer to serving dishes, and serve with Japanese mustard.
- If using regular soy sauce, use 1 tablespoon instead.
radish, potatoes, eggs, chikuwa, ganmodoki, atsuage, chikuwabu, aburaage, kombu, hanpen, stock, soy sauce, mirin, salt, sake
Taken from cookpad.com/us/recipes/143399-tasty-kansai-style-oden (may not work)