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Oden
It's not a soup and it's not a stew. It's oden. This recipe has the classic Japanese broth but adds Korean-style fish cake.
Course
Main Course
Cuisine
Asian Fusion, Japanese, Korean
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
5
cups
dashi
¼
cup
soy sauce
¼
cup
mirin
¼
cup
sake
4
stalks
scallions
cut into two-inch lengths
1
radish
peeled and cubed
8
shiitake mushrooms
stems discarded and caps cut into halves or quarters
500
grams
assorted seafood balls
4
sheets fish cakes
4
pieces
fried tofu
salt
Instructions
In a thick-bottomed pan, heat the dashi with the soy sauce, mirin and sake.
When the dashi starts to boil, lower the heat and simmer uncovered for five minutes.
Drop in the scallions, radish, shiitake and seafood balls. Simmer uncovered for 15 minutes.
Add the fish cakes and fried tofu. Simmer uncovered for another five minutes.
Taste the broth. Add salt, if needed, and simmer for another five minutes.
Serve the oden in bowls.