Vegan Classic Japanese Oden
Warm, comforting, and entirely plant-based, this Vegan Classic Japanese Oden is a heartwarming twist on a traditional Japanese favorite. Featuring a delicate kombu-based dashi broth, this recipe highlights an array of nutritious ingredients, including tender daikon radish, earthy shiitake mushrooms, rich tofu cubes, and the unique texture of konjac. Seasoned with soy sauce, mirin, and a touch of sweetness from brown sugar, the flavors in this dish are both umami-packed and perfectly harmonious. Ideal for chilly evenings, the oden’s slow simmering process ensures each ingredient is infused with deep, savory notes. Garnish with chopped scallions and a hint of mustard paste for a burst of freshness and spice. Whether you're familiar with Japanese cuisine or exploring it for the first time, this vegan oden offers a delicious, wholesome meal that’s sure to impress. Perfect for a cozy dinner, this recipe is easy to make, satisfying, and packed with flavor!
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Recipe Information
Ingredients
- 2 pieces (each about 4 inches long) Kombu (dried kelp)
- 6 cups Water
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Brown sugar
- 1 medium Radish (daikon), peeled and sliced into 1/2 inch rounds
- 2 medium Carrots, peeled and cut into large chunks
- 1 block (14 oz) Firm tofu, cut into large cubes
- 1 block (7 oz) Konjac (konnyaku), sliced
- 4 large Shiijmrooms
- 2 medium Potatoes, peeled and cut into large chunks
- 3 pieces Frozen deep-fried tofu pouches (aburaage), thawed and cut into halves
- 1 teaspoon Salt
- 2 tablespoons Scallions, chopped (for garnish)
- 2 teaspoons Mustard paste (optional for serving)
Instructions
First, prepare the dashi broth. Combine the kombu and water in a large pot and let it soak for at least 30 minutes.
Place the pot over medium heat and gradually bring to a simmer. Remove the kombu just before the water comes to a boil to prevent bitterness.
Add the soy sauce, mirin, and brown sugar to the pot. Stir to combine and dissolve the sugar.
Add the daikon slices, carrots, potatoes, and konjac to the pot. Simmer gently for about 20 minutes or until they are just tender.
Gently add the firm tofu cubes and the shiitake mushrooms to the pot. Continue simmering for another 10 minutes.
Add the aburaage halves to the pot and simmer for an additional 10 minutes.
Season the broth with salt, adjusting to taste.
Reduce the heat to low, ensuring the broth stays warm, and allow the flavors to meld for at least 30 minutes before serving if possible.
Ladle the oden into bowls, ensuring each serving gets a variety of the ingredients.
Garnish each bowl with chopped scallions and a small dollop of mustard paste on the side if desired.
Enjoy the oden hot, savoring each piece with the fragrant broth!
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5418 mg | 236% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 47.3 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 3380 mg | 260% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4590 mg | 98% | |
*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.
