Oden is a classic winter dish in Japan. It is a very simple hot pot dish that can be completed if you simmer it for a long time with a thick soup stock. Kombu dashi is the standard, but recently, oden based on various dashi stocks such as kimchi are also very popular. It is not an exaggeration to say that any ingredients can be used. Daikon radish, carrots, potatoes, tofu, and konnyaku are the staples, but you can throw in anything else to make delicious oden.
|2||teaspoon||Light soy sauce|
|a little||Dried bonito|
Cut the daikon radish into 2 cm rounds, cut the konjac into triangles, and parboil.
Peel the potatoes and cut them into bite-sized pieces.
Put the dashi stock, light soy sauce, mirin, daikon radish, konjac and potatoes in a pot and heat. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add burdock tempura and bonito flakes and simmer for about 10 minutes.