Oden Recipe (Serves 4 )
・400 g daikon radish
・1 carrot (140 g)
・2 potatoes (300 g)
・4 Satsuma-age (Satsuma-style fish cakes)
(For the broth)
・5 cups dashi stock
・1 tablespoon soy sauce
・1 teaspoon sugar
・½ teaspoon salt
・Chopped dried red chilies
Slice the daikon radish into rounds 2 cm thick; peel and on one side make a cross-shaped incision about 1 cm deep, so that the vegetable will cook faster and more readily soak up flavor. Simmer in water for about 20 minutes until tender.
Place the eggs in a pan of water with a little salt, bring to boil and simmer for 8 minutes. Immediately plunge the eggs into cold water. Peel once the eggs are cool.
Lay the fish cakes on a sieve and pour boiling water over them to remove the excess oil from the surface of the cakes.
Peel the carrot and potatoes, and slice them into rounds 2 cm thick.
Prepare the broth by heating the dashi stock and the seasonings in a large pan. Bring to the boil, and then add all of the ingredients except the boiled eggs. Simmer over low heat for 20 minutes. Then add the boiled eggs, and remove from the heat. Allow everything to cool to enable the flavors to mingle.
To serve, slowly reheat on the stove, and serve in bowls with condiments.