Ingredients with Measurements:
- 1 lb. daikon radish, peeled and sliced into rounds
- 1 lb. konnyaku, sliced into rounds
- 1 lb. firm tofu, cut into cubes
- 1 lb. fish cakes, sliced into bite-sized pieces
- 1 lb. beef or pork, sliced thinly
- 2 hard-boiled eggs, peeled and halved
- 1 tbsp. soy sauce
- 1 tbsp. sake
- 1 tbsp. mirin
- 1 tsp. salt
- 8 cups dashi broth
- 1 tbsp. chopped scallions for garnish
Special Equipment Needed:
- Large pot or nabe pot
- Ladle
- Chopsticks or tongs
Step-by-Step Instructions:
1. In a large pot, combine the dashi broth, soy sauce, sake, mirin, and salt. Bring to a boil over medium heat.
2. Add the daikon radish and konnyaku to the pot and simmer for 10 minutes.
3. Add the fish cakes, tofu, and meat to the pot and simmer for another 10-15 minutes until all ingredients are cooked through.
4. Add the hard-boiled eggs to the pot and simmer for an additional 5 minutes.
5. Serve the Oden Nabe hot in individual bowls, garnished with chopped scallions.
Time:
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 25g
Carbohydrates: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Daikon radish can be substituted with turnips or carrots
- Konnyaku can be substituted with shirataki noodles or potatoes
- Fish cakes can be substituted with shrimp or crab meat
- Beef or pork can be substituted with chicken or mushrooms
Variations:
- Add udon noodles to the pot for a heartier meal
- Use miso paste instead of soy sauce for a different flavor profile
- Add sliced shiitake mushrooms for an earthy taste
Tips and Tricks:
- For a richer broth, add a piece of kombu seaweed to the pot while simmering
- Skim off any foam or impurities that rise to the surface of the broth while cooking
- To prevent the ingredients from sticking to the bottom of the pot, stir occasionally while simmering
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Oden Nabe in a pot over medium heat until heated through.
Presentation Ideas:
Serve the Oden Nabe in individual bowls with chopsticks and a ladle for serving.
Garnishes:
Chopped scallions or cilantro
Pairings:
Green tea or sake
Suggested Side Dishes:
Steamed rice or pickled vegetables
Troubleshooting Advice:
- If the broth is too salty, dilute it with more water or dashi broth
- If the ingredients are not cooked through, simmer for a few more minutes until tender
Food Safety Advice:
- Make sure all ingredients are cooked through before serving
- Store leftovers in the refrigerator within 2 hours of cooking
Food History:
Oden Nabe is a traditional Japanese hot pot dish that originated in the Edo period. It is typically eaten during the colder months and is a popular street food in Japan.
Flavor Profiles:
Savory, umami, slightly sweet
Serving Suggestions:
Serve the Oden Nabe as a main course for dinner or as a warming lunch on a cold day.
Related Categories
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Region: Japanese
Taste: Savory, Umami, Fishy, Rich, Comforting