Oden (Japanese-Style Fish Cakes in Broth)
Oden is a Japanese comforting winter dish of an assortment of fish cakes simmered in a dashi and soy flavoured broth.
Servings 8
Calories 341kcal
Ingredients
Dashi broth:
- 8 C filtered water
- 2 large pieces dried kombu kelp
- 1 ½ C bonito flakes
- 1 tablespoon soy sauce
- 2 teaspoon mirin or rice vinegar
- 1 small daikon cut into chunks
- 6 shiitake mushrooms soaked in hot water
- 2 lbs assorted fish cakes
Garnish: (optional)
- green onions chopped
- cilantro chopped
Instructions
Make the dashi broth:
- In a large pot, add a piece of kombu (seaweed).
- Cover with 8 C water.
- Bring the water up to a simmer. (Don't boil the kombu or it will become slimy). Skim off any foam.
- Remove the kombu.
- Add in the bonito flakes. Bring it up to a simmer again, for about 30 seconds before turning off the heat.
- Let the broth sit for 10 minutes before straining the liquid through a sieve. (You can discard the bonito flakes or make furikake with it).
Flavour the broth:
- Add in the soy sauce and mirin, daikon and shiitake mushrooms.
- Bring the broth up to a simmer over low heat. Taste and adjust the seasoning to your liking.
- Add in the fish cakes and let simmer over low heat, until fish cakes are plump and juicy and daikon and mushrooms are cooked.
- Garnish with green onions and cilantro (optional).
- Serve the fish cakes with the hot dashi broth.
Nutrition
Calories: 341kcal | Carbohydrates: 6g | Protein: 64g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 63mg | Sodium: 571mg | Potassium: 1079mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 1mg