Oden

Method

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1. Put the water and kombu in a large pot and heat gently for 10 minutes. Lift out the kombu just before the water boils, add the bonito flakes, take the pot off the heat and steep for 3 minutes. Strain the dashi and return it to the pot.

   Mark done Start 10 min timer

2. Boil the daikon rounds in a separate pot of water for 15 minutes, until nearly tender, then drain. Boil the eggs for 8 minutes, then cool in cold water and peel.

   Mark done Start 15 min timer

3. Score the konnyaku in a diamond pattern, cut it into 8 triangles and boil in water for 3 minutes. Drain. Pour boiling water over the fish cakes to remove the surface oil.

   Mark done Start 3 min timer

4. Add the soy sauce, sugar and salt to the dashi. Add the daikon, potatoes and konnyaku, bring to a gentle simmer and cook for 30 minutes.

   Mark done Start 30 min timer

5. Add the eggs, tofu and fish cakes and simmer very gently for 15 minutes, until everything has taken on the colour of the broth.

   Mark done Start 15 min timer

6. Turn off the heat and let the pot stand for 20 minutes so the flavours settle. Reheat gently and serve in bowls with the hot mustard.

   Mark done Start 20 min timer

Chef’s Tips

• Bevel the edges of the daikon rounds with a knife. It stops them breaking up in the pot.
• Keep the broth at a bare simmer. A rolling boil makes the fish cakes tough and the broth cloudy.
• Reheat oden slowly and add fresh fish cakes at the end. The flavour is at its best on the second day.

Pairing Suggestions

• Steamed white rice
• Hot mustard
• Hot green tea

Storage & Reheating

Keep in the fridge up to 3 days in its broth and reheat gently. The daikon and eggs go deeper in flavour overnight.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.