Main Course

Classic Oden

Name: Classic Oden
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 portioner
Cuisine: japanese
Ingredients: 1.000 ml water; 20 g katsuobushi; 10 g kombu; 60 ml soy sauce; 30 ml mirin; 5 g sugar; 0,5 stk. daikon radish peeled and cut into 2.5cm thick rounds; 4 stk. hard-boiled egg peeled; 250 g konnyaku block (konjac yam cake) cut into triangles or rectangles; 4 stk. chikuwa cut in half; 2 stk. fried tofu cake cut in half; 100 g fish cake assorted, cut into bite-sized pieces; 1 tsk. mustard (valgfrit)

This comforting Japanese one-pot dish features a variety of ingredients simmered in a light, savory dashi broth. It's a perfect meal for colder weather, offering a harmonious blend of flavors and textures.

En original opskrift af Forkin

Tid i alt: 1 t. 30 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde æg, fisk, gluten, sennep, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

broth

1.000 mlwater
20 gkatsuobushi
10 gkombu
60 mlsoy sauce
30 mlmirin
5 gsugar

ingredients

0,5 stk.daikon radish, peeled and cut into 2.5cm thick rounds
4 stk.hard-boiled egg, peeled
250 gkonnyaku block (konjac yam cake), cut into triangles or rectangles
4 stk.chikuwa, cut in half
2 stk.fried tofu cake, cut in half
100 gfish cake, assorted, cut into bite-sized pieces

garnish

1 tsk.mustard(valgfrit)

Udstyr

fine-mesh sieve · large pot · cutting board · knife

Fremgangsmåde

Trin for trin

1
Prepare the dashi broth: Place the water and kombu in a large pot and bring to a gentle simmer over medium heat.
Ca. 10 min.
Kokkens note: Do not boil the kombu, as it can make the broth bitter.
2
Remove the kombu from the pot once the water is simmering, then add the katsuobushi.
3
Simmer for 2 minutes, then remove from heat and let it sit for 5 minutes.
Ca. 7 min.
4
Strain the dashi broth through a fine-mesh sieve, discarding the solids, and return the clear broth to the pot.
Ca. 2 min.
5
Add the soy sauce, mirin, and sugar to the dashi broth and stir until the sugar dissolves.
Ca. 1 min.
6
Add the daikon radish to the broth and bring it to a simmer.
Kokkens note: Daikon takes the longest to cook, so add it first.
7
Reduce the heat to low, cover, and simmer for 30 minutes, or until the daikon is tender.
Ca. 30 min.
8
Add the hard-boiled eggs, konjac, chikuwa, fried tofu cakes, and assorted fish cakes to the pot.
9
Continue to simmer for another 30 minutes, ensuring all ingredients are heated through and have absorbed the broth's flavor.
Ca. 30 min.
Kokkens note: The longer it simmers, the more flavor the ingredients will absorb.
10
Serve hot, optionally with a dollop of mustard on the side.

Bevar den gode smag

Opbevaring

Store leftover oden in an airtight container in the refrigerator.

Genopvarmning

Gently reheat on the stovetop over low heat until warmed through.