Low Sodium Classic Japanese Oden
Dive into the warmth of comfort cooking with this Low Sodium Classic Japanese Oden, a healthier twist on a beloved Japanese hot pot dish. Bursting with umami from low sodium dashi broth and enriched with tender chunks of daikon radish, konnyaku, firm tofu, and the unique flavor of chikuwa fish cakes, this recipe is both hearty and nourishing. Ginger, mirin, and low sodium soy sauce delicately balance the broth, ensuring a flavorful yet heart-conscious meal. With slow simmering that allows every ingredient to soak up the savory broth, this oden offers a symphony of textures and tastes in every bite. Ready in just over two hours, it’s a wonderful make-ahead dish perfect for cozy family dinners or gatherings. Garnish with scallions or a pinch of shichimi togarashi for that extra punch of flavor. Ideal for anyone seeking traditional Japanese flavors with a health-conscious approach, this recipe is a soul-soothing delight.
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Recipe Information
Ingredients
- 1 block konnyaku (konjac yam cake)
- 1 medium daikon radish
- 1 block firm tofu
- 4 pieces boiled eggs
- 4 pieces chikuwa (fish cake)
- 8 cups low sodium dashi broth
- 1 tablespoon mirin
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sugar
- 1 inch, sliced ginger
- 2 stalks scallions
Instructions
Begin by preparing the konnyaku. Rinse it under cold water, then lightly score both sides in a criss-cross pattern. Cut into bite-sized pieces.
Peel the daikon and cut into thick rounds, about 1 inch thick. Score each piece with a shallow 'X' on one side to help it absorb the broth.
Prepare the firm tofu by pressing it to remove excess water. Cut into cubes.
Peel the boiled eggs and set aside.
In a large pot, combine the low sodium dashi broth, mirin, low sodium soy sauce, sugar, and ginger. Bring it to a gentle simmer over medium heat.
Add the daikon, konnyaku, and tofu to the broth. Cover and simmer for 1 hour, ensuring that the broth maintains a gentle bubbling action.
After 1 hour, add the eggs and chikuwa. Continue to simmer for another 45 minutes until the daikon is tender and flavorful.
Taste the broth and adjust with a little more low sodium soy sauce or mirin if needed to balance the flavors.
Trim the ends of the scallions and cut them into 2-inch pieces. Add them to the pot in the final 10 minutes of cooking.
Serve the oden hot, ensuring each bowl gets a little of everything. Optionally garnish with additional chopped scallions or a dash of shichimi togarashi for heat.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 4270 mg | 186% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 22.0 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 942 mg | 72% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1613 mg | 34% | |
*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.
