Tasty Kansai-Style Oden

Name: Tasty Kansai-Style Oden
Yield: 4 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

This recipe is a variation of a dish my mother has been making since I was a child.

Add your favorite ingredients, such as beef tendons, gobo-maki, or fishcakes. Potatoes, ganmodoki, and fish cakes may break apart if cooked too long, so be sure to add them later. Recipe by Yuuyuu0221

This recipe is a variation of a dish my mother has been making since I was a child.

cookpad.japan @cookpad_jp

This recipe is a variation of a dish my mother has been making since I was a child.

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Ingredients

4 servings

8cm Daikon radish
4Potatoes
4Eggs
2 stickGrilled chikuwa
2Ganmodoki (fried tofu fritters)
1 pieceAtsuage
1Chikuwabu
2 sliceAburaage
2Mochi
1Konnyaku
4Tied kombu
2Hanpen
1800 mlDashi stock
3 tbspUsukuchi soy sauce
2 tbsp★Mirin
1 tbsp★Salt
2 tbsp★Sake

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Steps

1

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.
2

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.
3

Pour boiling water over the satsuma-age, ganmodoki, or any other fried items to remove excess oil.
4

Cut the konnyaku into triangles, and score the surface with a crisscross pattern.
5

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.
6

Add the rest of the ingredients, and simmer for 15-20 minutes on low heat. Add the hanpen.
7

Transfer to serving dishes, and serve with Japanese mustard.
8

If using regular soy sauce, use 1 tablespoon instead.