Soy-Free Classic Japanese Oden
Delight in the warm, comforting embrace of 'Soy-Free Classic Japanese Oden,' a traditional simmered dish that’s perfect for chilly evenings. This soy-free take on the beloved Japanese staple features an aromatic dashi broth crafted from kombu and bonito flakes, enriched with mirin, sake, and rice vinegar for a robust depth of flavor. Tender daikon radish, carrots, chewy konnyaku, and Japanese fish cakes soak up the umami-rich broth, while hard-boiled eggs provide a satisfying protein boost. With no soy sauce in sight, this recipe stays true to authentic flavors while being accessible to those with soy allergies. Easy to prepare and slowly simmered for ultimate flavor infusion, serve this soulful dish hot and pair it with spicy mustard for a delightful finish. Perfect for family dinners or gatherings, it’s Japanese comfort food at its finest!
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Recipe Information
Ingredients
- 300 grams Daikon radish
- 1 block Konnyaku (konjac)
- 4 Eggs
- 2 medium Carrots
- 200 grams Japanese fish cakes (such as satsuma-age)
- 10 grams Kombu (dried kelp)
- 20 grams Dried bonito flakes
- 1 tablespoon Dashi powder
- 2 tablespoons Mirin
- 2 tablespoons Sake
- 1 tablespoon Rice vinegar
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 2 liters Water
Instructions
Peel the daikon radish and cut it into 2 cm thick rounds. Peel and cut carrots into similar-sized rounds.
Cut konnyaku into bite-sized triangles. To do this, make 1 cm thick slices and then halve each slice diagonally.
Boil the eggs until hard-boiled (about 10 minutes), then cool, peel, and set aside.
In a large pot, add the kombu and water. Let it soak for about 15 minutes.
Place the pot over medium heat and bring just to a boil. Before it boils, remove the kombu to prevent it from becoming slimy.
Add bonito flakes to the pot and let it come to a gentle simmer. Cook for 5 minutes, then strain the broth to remove bonito flakes, returning the clear broth to the pot.
Add the dashi powder, mirin, sake, rice vinegar, salt, and sugar to the broth.
Add the daikon, carrots, konnyaku, and fish cakes to the broth. Simmer gently for about 60 minutes, until the vegetables are tender.
Finally, add the hard-boiled eggs and simmer for an additional 10 minutes, allowing them to absorb the flavors.
Serve the oden hot, ensuring a mix of all components in each serving. Enjoy this comforting dish with a side of hot mustard if desired.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 4794 mg | 208% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 45.1 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 528 mg | 41% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1838 mg | 39% | |
*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.
