Japanese Fish Cake Stew (Oden)

Ingredients

 2 servings

100 g Daikon radish

50 g Cucumber

50 g Bok choy

1/2 cups Beech mushroom

1/2 cups Tofu skin

200 g mixed Fish cake, (Chikuwa, Gobouten, Squid fishball.etc)

1 tbsp Mirin, Japanese cooking seasoning

4 tbsp Tsuyu, Japanese soup base

2 tbsp Sake

1 piece Kombu kelp, dried seaweed

1.5 Liter Water

Steps

1. 1. To make a flavorful stock base, bring a pot, soak Kombu in 1.5 L cold water for 30 minutes, then remove the soaked Kombu.

2. 2. Cut daikon and cucumbers into 1/2-inch length. Rinse all vegetables.

   

3. 3. Add Mirin, Sake and Tsuyu in the pot and bring it to boil.

4. 4. Over medium heat, add daikon, tofu skin and mushrooms for 15 minutes until daikon becomes fork tender.

   

5. 5. Put the rest ingredients in the boiling pot for adequate time to get best taste. (Fish cake for 3 mins, veggies for 2 mins)

   
6. 

   6. Serve oden with Japanese mustard sauce or your favorite one.
   Enjoy yourself!

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