Oden

Name: Oden
Cuisine: japanese
Ingredients: 4 cups dashi (water + 10 cm kombu + 1 cup katsuobushi); 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sugar; 1 daikon (≈300 g), peeled and sliced into 1‑cm rounds; 4 boiled eggs, peeled; 200 g konnyaku, cut into cubes; 200 g chikuwa, halved lengthwise; 200 g hanpen, sliced; 200 g firm tofu, cut into cubes

Ingredients

4 cups dashi (water + 10 cm kombu + 1 cup katsuobushi)
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
1 daikon (≈300 g), peeled and sliced into 1‑cm rounds
4 boiled eggs, peeled
200 g konnyaku, cut into cubes
200 g chikuwa, halved lengthwise
200 g hanpen, sliced
200 g firm tofu, cut into cubes

Instructions

11. Soak kombu in 4 cups water for 30 min, then bring to just below boiling and remove kombu.
22. Add katsuobushi, simmer 2 min, then strain to obtain clear dashi.
33. Stir in soy sauce, mirin, and sugar; bring the broth to a gentle simmer.
44. Add daikon slices first; simmer 15 min until tender.
55. Add boiled eggs, konnyaku, tofu, chikuwa, and hanpen; continue simmering 20‑30 min, allowing flavors to meld.
66. Adjust seasoning with a splash of soy sauce or a pinch of salt if needed.
77. Serve hot in individual bowls, ladling broth over the ingredients.
88. Optional: garnish with sliced green onions or shichimi pepper for extra aroma.

Source: llm-generated