Oden
Cook your pot of warm & comforting Oden, a Japanese fish cake soup consisting of soft juicy daikon, eggs and mochi pouches at home!
Servings: 4 servings
Cost: $12
Ingredients
- 2 eggs
- 2 small potatoes or 1 large potato
- 500 g radish cut into 1 inch thick slices
- Choice of fish cakes
Mochi Kinchaku
- 2 pieces aburaage (deep fried tofu)
- 1 piece mochi block cut into 4 pieces
- 4 toothpicks
Broth
- 1 litre water
- 1 sachet bonito stock powder
- 2 - 3 pieces dried kelp
- 1 tbsp mirin
- 1 tbsp light soy sauce
Instructions
Prepare ingredients
- In a pot of water, place eggs and potatoes. Boil for 8 mins, then drain and place in cold water. Peel eggs and potatoes. Cut potatoes in half.
- Run fried bean curd (aburaage) in boiling water to remove excess oil. Remove from pot and squeeze out water.
- Cut radish into 1 inch thick slices.
Mochi Kinchaku
- Cut mochi block into 4 pieces. Slice fried bean curd (aburaage) in half, open cut-side and place a piece of mochi inside the bean curd pouch. Thread a toothpick through to seal the opening.
Cook
- Heat water in pot, add in kelp. Let it simmer for 10 mins, then remove.
- Add bonito stock powder, mirin and soy sauce. Stir.
- Place radish, potatoes and egg in the broth. Then put in all the fish cakes and mochi bags. Bring to boil and let it simmer for at least an hour, covered.
Video
Notes
- Oden would taste even better if allowed to simmer for 4 hours, or left overnight in the fridge to soak up all the flavour.