You should have when you come to Japan! Vegan Oden
Oden is a traditional Japanese dish made by simmering various ingredients. You can also see it at convenience stores in Japan.
ECO Point
Don’t you leave the water running when you wash the dishes? Water is an important natural resource. Let’s use washtub. You can save 1/9 of the amount of water If you use dishwasher.
Ingredients (For 1-2 servings)
- 1/4 Daikon radish
- Shirataki (noodles made from konjyac) 2-3 pieces
- Yuba several sheets
- Atsuage (thick fried tofu) 2 pieces
- Fu 2-3 pieces
- Taro 2-3 pieces
- 1 potato
- 2 dried kelp(kombu) (tied into a decorative knot)
(You can use whatever vegetables you like.) - Soy sauce 1.5 – 2 tbsp
- Cooking sake 1 tbsp
- Sweet cooking sake 1.5- 2 tbsp
- A pinch of Sugar
- A pinch of Salt
- 1 piece of 10 cm square kelp(kombu) for broth
- Water 500cc
How to make
<Preparation>
- Peel the daikon radish, cut it into coins 3 cm widths, and put a hidden cross knife on the surface. (The skin can be dried daikon)
- Shirataki (noodles made from konjyac) noodles are sprinkled with boiling water to remove the odor.
- Atsuage (thick fried tofu) is also sprinkled with boiling water to remove the odor.
- Peel the taro and potatoes and cut them appropriately.
- Put water ,seasonings, combu into a pot, add vegetables, fried tofu, and Shirataki noodles.
- Cook for 40 to 50 minutes or more, and when the ingredients are cooked, turn off the heat and leave it for about half a day.
- When eating, warm the pot with the ingredients, add combu (tied into a decorative knot), yuba, and fu, and serve on a plate when it is ready to eat.
Point
- Especially, it takes time for the daikon radish to cook. If it is halfway, streaks will remain, so let’s cook it well.
- You don’t have to take out the kombu for dashi on the way.
- If you leave it for about half a day, the taste will be more absorbed and it will be delicious.
Let’s arrange the soup stock of Oden into seasoned rice!
Click here for the recipe.
