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Kanto-style Oden

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🥔 1/4 daikon radish
    • 🥚 2 boiled eggs
    • 2 pieces hanpen
    • 2 chikuwa bu
    • 2 grilled chikuwa
    • 1 konnyaku block
    • 2 aburaage (fried tofu)
    • 2 pieces mochi

  • Soup Base

    • 3 tbsp sake
    • 2 tbsp mirin
    • 3 tbsp soy sauce
    • 1 tsp dashi powder
    • đź’§ 1000 ml water

STEPS

1

Cut the daikon radish into 2-3 cm thick slices, peel, and make cross cuts on both sides. Boil until tender, then drain.

2

Cut hanpen, chikuwa bu, and grilled chikuwa diagonally into halves.

3

Score both sides of the konnyaku, cut in half, then diagonally into triangles. Boil in water for 3 minutes and drain.

4

Cut mochi in half. Prepare aburaage by removing excess oil with paper towels, cut in half lengthwise, and open into pockets. Stuff mochi inside and seal with toothpicks.

5

Add soup base ingredients to a pot and bring to a boil. Add daikon, konnyaku, and boiled eggs, cover, and simmer on low heat for 20 minutes.

6

Add the remaining ingredients (hanpen, chikuwa bu, grilled chikuwa, and stuffed aburaage) and simmer for another 10 minutes.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 15g
    Protein
  • 30g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

Prepare the ingredients ahead of time for quicker cooking.Store leftovers in the fridge; flavors improve overnight.Serve with mustard for an authentic touch.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.