Ingredients with Measurements:
- 1 lb of daikon radish, peeled and sliced into 1-inch rounds
- 1 lb of konnyaku, cut into bite-sized pieces
- 1 lb of boiled eggs, peeled
- 1 lb of fish cakes, sliced into bite-sized pieces
- 1 lb of tofu, cut into bite-sized pieces
- 1 lb of beef brisket, cut into bite-sized pieces
- 1/2 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of sake
- 1 tbsp of sugar
- 6 cups of water
Special equipment needed:
- Large pot
- Ladle
- Serving bowls
Step-by-step instructions:
1. In a large pot, combine the water, soy sauce, mirin, sake, and sugar. Bring to a boil over medium-high heat.
2. Add the daikon radish and beef brisket to the pot. Reduce the heat to low and simmer for 30 minutes.
3. Add the konnyaku, fish cakes, and tofu to the pot. Simmer for an additional 10 minutes.
4. Add the boiled eggs to the pot and simmer for another 5 minutes.
5. Serve the oden stew in individual bowls, using a ladle to scoop out the ingredients and broth.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 12g
Protein per serving: 28g
Carbohydrates per serving: 32g
Sodium per serving: 1500mg
Substitutions for ingredients:
- Chicken or pork can be substituted for beef brisket
- Carrots can be substituted for daikon radish
- Shrimp or squid can be substituted for fish cakes
Variations:
- Add udon noodles to the stew for a heartier meal
- Use chicken broth instead of water for a richer flavor
- Add sliced mushrooms for an earthy taste
Tips and tricks:
- Make sure to simmer the stew on low heat to prevent the ingredients from breaking apart
- Skim any foam or impurities that rise to the surface of the broth while simmering
- Serve with mustard or grated daikon for added flavor
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the stew in a pot over low heat until warmed through
Presentation ideas:
- Serve the stew in individual bowls with chopsticks and spoons
Garnishes:
- Chopped scallions
- Shichimi togarashi (Japanese seven spice)
Pairings:
- Steamed rice
- Pickled vegetables
Suggested side dishes:
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it
- If the daikon radish is too tough, simmer for a longer period of time
Food safety advice:
- Make sure all ingredients are cooked to their proper temperature before serving
- Store any leftovers in the refrigerator promptly
Food history:
- Oden is a traditional Japanese winter dish that originated in the Edo period (1603-1868)
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve hot as a main dish for dinner or lunch
Related Categories
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Region: Japanese
Taste: Savory, Umami, Rich, Comforting, Aromatic