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Chef’s RECIPE@ホーム

Oden hot pot with fried fishcakes

Snack or Appetizer

Whisky with Soda

Other

Oden is a classic Japanese winter dish, warming the soul as well as the stomach, and fried fishcake is a classic oden ingredient.

Processed seafood used

小揚さつま　野菜　約15g

水野水産株式会社（宮城県）

詳しくはこちら

Processed seafood used

Cqree INC.

Cqree knows everything there is to know about delicious Japanese cuisine, working with renowned restaurants and chefs to develop and produce bento boxes, New Year’s osechi cooking, premade meal items, and other products, using ingredients grown all over the country. It operates storefronts that sell these products directly, and selected items from its range of hearty, tasty food are also available through kitchen cars for extra convenience.

Servings
1
Cooking time
60 minutes
Total servings
1
Cooking time
60 minutes

Ingredients

Koage-Satsuma (fried fishcakes)
3
Daikon
1/10
Egg, hard-boiled
1
Konbu
2g
Neri karashi (Japanese mustard paste)
1 g
Water
300 ml
Dashi stock granules
3 g
Usukuchi soy sauce
10 ml
Mirin
10 ml

Directions

  1. Cut the daikon into slices. Score each slice on both sides with an “X” about 1 mm deep, to help them absorb the flavor.
  2. Put the daikon slices in water from washing rice and bring to a simmer. Once the daikon slices are soft, rinse them under running water.
  3. Mix the water, dashi stock granules, usukuchi soy sauce, and mirin together. Add the Koage-Satsuma, daikon slices, hard-boiled egg, and konbu to the mixture and simmer at low heat.
  4. Once the daikon slices have absorbed the flavor, serve with neri karashi.

Remarks

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