Oden - Japanese Pot au feu
- 1.2 litre dashi (see note)
- 200ml cooking sake
- 1 tablespoon (20ml) soy sauce
- pinch of salt
- 1 medium-sized daikon, peeled
- 4 fish cakes (see note)
- 4 fish balls
- 4 pieces hard tofu, cut into small wedges
- 4 beef balls
- 4 beef tendon balls
- 4 pieces fried bean curd, cut into small wedges
- karashi or hot mustard, to serve
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Method
Combine the dashi, sake, soy and salt in a large saucepan. Bring to the boil, reduce heat and simmer. Cut the daikon into 2cm thick slices, add to the dashi mixture.
Partly cover the pan and simmer gently until the daikon is tender (about 1 hour). The daikon is ready when you can easily insert a skewer into the thickest part. Add your selection of fish cakes, beef balls, tofu and other ingredients. Simmer them gently until they are tender, and hot, and have added their flavours to the cooking broth.
To serve, gently place a piece of daikon in each serving bowl. Top with a selection of the fish cakes, beef balls and tofu. Ladle over the hot broth. Serve the karashi or hot mustard on the side.
