Simmered Daikon, Konnyaku (Konjac) and Fish Balls

Name: Simmered Daikon, Konnyaku (Konjac) and Fish Balls
Total time: 2400 s
Yield: 4 Servings
Cuisine: British
Ingredients: 400 g Daikon; 1 block (about 250g) Konnyaku (Konjac); 200 g Fried Fish Balls; 2 cups Water; 1 teaspoon Dashi Powder *I used Kombu Dashi & Katsuo (Bonito) Dashi; 1/2 teaspoon Salt; 1 tablespoon Soy Sauce; 1 tablespoon Mirin

Hiroko Liston @hirokoliston

Melbourne, Australia

This is my easy version of ‘Oden’, a popular Japanese one-pot dish. My favourite ingredients in ‘Oden’ are Daikon, Konnyaku (Konjac) and Fish Balls. So, I just cook those three ingredients for this easy version. I recommend to cook this dish ahead of dinner time, and reheat before serving. Daikon and Konnyaku would taste much better.

Hiroko Liston @hirokoliston

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Ingredients

40 minutes

4 Servings

400 gDaikon
1 block(about 250g) Konnyaku (Konjac)
200 gFried Fish Balls
2 cupsWater
1 teaspoonDashi Powder *I used Kombu Dashi & Katsuo (Bonito) Dashi
1/2 teaspoonSalt
1 tablespoonSoy Sauce
1 tablespoonMirin

Saved

Steps

40 minutes

1

Peel Daikon and cut into chunky bite-size pieces. Boil in water in a large saucepan for 15 minutes.
2

Rinse Konnyaku (Konjac) block, make lots of holes using a skewer, and cut into bite-size pieces. (I cut the block into 18 pieces.) Add them to the water in the saucepan that is boiling Daikon, bring back to the boil, and boil them together for a few minutes, then drain.
3

Return to the saucepan, add all other ingredients, bring to the boil, and cook for 15 minutes OR until Daikon is absolutely soft.
4

*Note: I recommend to cook this dish ahead of dinner time, and reheat before serving. Daikon and Konnyaku would taste much better after resting in the soup.

Oden