Vegetarian Oden Recipe (Japanese Winter Stew)
When it comes to winter stews in Japanese cooking, you can’t miss Oden! This cozy one-pot dish simmers a variety of ingredients in a flavorful broth. This recipe offers a delicious vegetarian version that anyone can enjoy!
Equipment
Ingredients
Instructions
- Prepare Oden Ingredients: - Daikon: Peel and cut into thick rounds.- Potatoes: Peel and cut into quarters.- Onion: Cut into quarters.- Konnyaku: Drain well and cut into triangles.- Shirataki Noodles: Drain and rinse quickly.- Chikuwabu: Cut into bite-sized pieces.- Boiled Eggs: Peel and set aside.- Kombu: Cut into pieces about 5 cm long.
- Parboil: Boil the daikon and potatoes for about 15 minutes, and boil the konnyaku for 5 minutes.
- Make Oden Soup: Add dashi powder, mirin, soy sauce, salt, and water to a large pot. Stir until everything is well combined.
- Simmer: Place all the prepared ingredients into the pot, making sure the broth covers everything. Cover with a lid and bring to a gentle boil over medium heat. Then reduce the heat to very low and simmer for 30 minutes.
- Serve: Carefully ladle the ingredients and broth into bowls. Enjoy!
Notes
- Storage: Store the oden with its soup in an airtight container in the refrigerator for 3 to 5 days.
- Daikon has natural streaks under the skin, so peeling it a bit thicker gives it a smoother texture when cooked.
- Parboiling the daikon, potatoes, and konnyaku helps them absorb the broth more deeply.
- If you have time, let the oden cool completely after simmering, then reheat it before serving. The ingredients will soak up even more of the delicious broth.
- Before adding the ingredients, taste the soup and adjust the seasoning with a little salt or soy sauce as needed.
Video
Nutrition
Serving: 1servingCalories: 198kcalCarbohydrates: 28g
This nutritional information is estimated and provided for general reference only.