Gluten-Free Classic Japanese Oden
Warm your soul with this comforting and flavorful **Gluten-Free Classic Japanese Oden**, a traditional hot pot dish reimagined for those with gluten sensitivities. This hearty recipe features a rich, umami-packed broth made from gluten-free dashi, soy sauce, mirin, and sake, providing the perfect base for an assortment of wholesome ingredients. Tender daikon radish, simmered potatoes, carrots, konjac, and protein-rich elements like boiled eggs, fried tofu, and gluten-free fish cakes all soak up the broth’s savory essence. With hints of sweetness and layers of depth from bonito flakes and a touch of sugar, this dish offers a perfectly balanced harmony of flavors. Simmered to perfection and served piping hot, this gluten-free oden is ideal for a cozy evening meal or to impress guests with an authentic taste of Japan. It’s a perfect one-pot wonder that embodies comfort and tradition.
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Recipe Information
Ingredients
- 8 cups gluten-free dashi stock or broth
- 0.25 cup gluten-free soy sauce
- 0.25 cup mirin
- 0.25 cup sake
- 1 medium daikon radish
- 1 piece konjac (konnyaku) block
- 4 pieces boiled eggs
- 6 pieces gluten-free fish cakes (such as chikuwa, satsuma-age)
- 2 blocks fried tofu blocks (atsuage)
- 1 medium carrot
- 2 medium potatoes
- 1 tablespoon bonito flakes (katsuobushi)
- 1 tablespoon sugar
Instructions
Peel the daikon radish and cut it into 1-inch thick rounds. Make shallow cross cuts on one side of each round to help them absorb flavors.
Peel and cut the carrots into slices of similar thickness to the daikon.
Peel and chop the potatoes into large chunks.
Slice the konjac into triangles and boil it in water for about 5 minutes to remove any odor. Drain and set aside.
Cut the fried tofu blocks (atsuage) into halves.
In a large pot, combine the dashi stock, gluten-free soy sauce, mirin, sake, sugar, and bonito flakes. Bring the mixture to a simmer over medium heat.
Add the daikon, carrots, potatoes, and konjac to the pot. Simmer for 30 minutes until slightly tender.
Add the boiled eggs, fish cakes, and tofu blocks to the pot. Continue to simmer for another 60 minutes, allowing the flavors to meld together.
Taste the broth and adjust seasoning if necessary, adding more soy sauce or sugar for balance.
Once everything is tender and well-flavored, remove from heat.
Serve the oden hot, ensuring a variety of ingredients are included in each serving, accompanied by some of the delicious broth.
Nutrition Facts
Calories |
2941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 10616 mg | 462% | |
| Total Carbohydrate | 240.7 g | 88% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 68.2 g | ||
| Protein | 213.3 g | 427% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2216 mg | 170% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4752 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
