Sugar-Free Classic Japanese Oden
Delight in the comforting flavors of *Sugar-Free Classic Japanese Oden*, a wholesome one-pot dish that embodies the heartwarming essence of traditional Japanese cuisine—minus the sugar. This recipe features tender daikon, hearty konnyaku, grilled fish cakes, fried tofu, and perfectly boiled eggs simmered in a rich dashi broth made from kombu and bonito flakes. Enhanced with sugar-free mirin and soy sauce, the light yet deeply savory broth is the ultimate showcase of umami. Ideal for chilly nights, this low-calorie, healthy version of a classic Japanese favorite is as satisfying as it is guilt-free. Serve it piping hot with a variety of ingredients in each bowl for an authentic, soul-soothing dining experience. Perfect for those seeking traditional flavors with a health-conscious twist!
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Recipe Information
Ingredients
- 400 grams Daikon radish
- 1 block Konnyaku
- 10 grams Kombu (dried kelp)
- 10 grams Bonito flakes
- 4 large Eggs
- 2 pieces Yaki-chikuwa (grilled fish cakes)
- 2 pieces Atsuage tofu (fried tofu)
- 1 medium Carrot
- 2000 milliliters Water
- 30 milliliters Soy sauce
- 1 teaspoon Salt
- 30 milliliters Mirin (sugar-free)
Instructions
Start by preparing the dashi broth. Soak the kombu in 2000 ml of water for at least 30 minutes. Meanwhile, peel the daikon and cut it into 2-inch thick rounds. Cut each round into half-moons if they are large.
Bring the water with soaked kombu to a simmer on medium heat, then remove the kombu.
Add bonito flakes to the pot and let it simmer gently for 5 minutes. Strain the bonito flakes, leaving a clear broth.
Add the daikon to the broth and let it simmer for 20 minutes.
While the daikon simmers, prepare the other ingredients. Cut the konnyaku into bite-sized pieces and score them lightly with a knife. Boil the konnyaku in water for 5 minutes to remove any bitterness, then drain.
Boil the eggs for 10 minutes until hard-boiled, then cool, peel, and set aside.
Cut the carrot into large, thick slices.
Add the konnyaku, carrots, soy sauce, salt, and sugar-free mirin to the broth with the daikon. Let it simmer for another 20 minutes.
Add the yaki-chikuwa, peeled hard-boiled eggs, and atsuage tofu to the pot. Simmer everything on low heat for another 30 minutes, allowing flavors to meld together.
Taste and adjust the seasoning with additional soy sauce or salt if needed.
Serve the oden hot in bowls, making sure to include a variety of ingredients and some of the savory broth in each serving.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 5623 mg | 244% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 13.3 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 926 mg | 71% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1872 mg | 40% | |
*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.
