Vegetarian Classic Japanese Oden
Dive into the comforting flavors of Japan with this Vegetarian Classic Japanese Oden recipe—a plant-based twist on a beloved winter dish. Perfectly simmered in a rich kombu-based dashi broth infused with soy sauce, mirin, and sake, this oden is brimming with hearty vegetables like tender daikon radish, earthy burdock root, and vibrant carrots, alongside unique ingredients such as chewy konjac and fried tofu pouches. This slow-cooked medley allows each component to absorb the savory umami-rich broth, creating a warming and satisfying meal ideal for cold days. Customize with optional boiled eggs for added texture, and pair it with mustard for a traditional touch. Ready in just 90 minutes, this vegetarian oden is delicious, healthy, and the perfect dish to impress at your next Japanese-inspired dinner.
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Recipe Information
Ingredients
- 10 grams Dashi Kombu
- 1500 milliliters Water
- 60 milliliters Soy Sauce
- 60 milliliters Mirin
- 30 milliliters Sake
- 1 tablespoon Sugar
- 500 grams Daikon Radish
- 200 grams Konjac
- 4 pieces Fried Tofu Pouches (Aburaage)
- 2 pieces Burdock Root (Gobou)
- 2 medium-sized Carrots
- 4 pieces Boiled Eggs (optional)
- 1 to taste Salt
Instructions
Start by preparing the dashi broth: soak the dashi kombu in 1500ml of water for at least 30 minutes. If possible, let it soak in the fridge overnight for a richer flavor.
Once the dashi has soaked, place the mixture in a large pot and bring it to a gentle simmer. Remove the kombu just before the water starts to boil.
Add soy sauce, mirin, sake, and sugar to the dashi. Stir to dissolve the sugar completely, then let it simmer gently.
Peel the daikon radish and cut it into 1-inch thick rounds. Simmer them in a separate pot of water for about 15 minutes until just tender, then drain.
Rinse and slice the konjac into bite-sized pieces. Parboil the konjac in a separate pot for 3-5 minutes to remove any odor. Drain and set aside.
Blanch the fried tofu pouches in boiling water briefly to remove excess oil. Drain and cut them into halves or squares, as preferred.
Peel and cut the burdock root diagonally into inch slices. Slice the carrots into large rounds.
Gently add the prepared daikon, konjac, fried tofu pouches, burdock root, and carrots into the simmering dashi broth.
If using boiled eggs, peel them and add them to the pot.
Allow the oden ingredients to simmer on low heat for about 60 minutes, letting the flavors meld together. Adjust seasoning with salt to taste.
Serve the vegetarian oden warm in deep bowls, ensuring a bit of each ingredient is enjoyed with the broth. It's customary to provide a small dish of mustard for dipping, if desired.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 5952 mg | 259% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 51.5 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 830 mg | 64% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3290 mg | 70% | |
*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.
