Miso Oden味噌おでん – The Culinary Tribune

Miso Oden

Oden is one of popular Japanese hot pot dishes.

Daikon radish, konnyaku, boiled eggs, and various types of fish cakes are usually cooked in a light broth for hours and served with Japanese mustard.

This miso oden is a regional version of oden popular in the area where I grew up.

In this miso oden dark miso is generously added to the broth, and it creates unique depth and richness in the flavor.

When you make oden, any types of oden, you have to be patient. You don’t want to serve it the day you prepare it.

You have to wait at least overnight to make sure the flavors are absorbed in all the things you cook in the broth.

I couldn’t wait to try it the next day. And when I finally did, I was glad I made it. The power of food is amazing. The first bite quickly took me back home…

We still have some leftover and I’m looking forward to savoring it throughout the week. Oden is one of those dishes that tastes better when it’s reheated repeatedly.

Miso Oden

dark miso soup
– 1000cc water
– 2 large dried konbu sheets
– 250g aka (dark) miso (or haccho miso)
– 100g mirin
– 140g sugar
– 2 tablespoons hondashi (Japanese fish stock base)
1 package konnyaku (cooked in boiling water for a few minutes first), cut into bite sized pieces
1/2 daikon radish, cut into bite sized pieces
4 boiled eggs
fish cakes

1. Make dark miso soup. Put water and konbu sheets in a large pot and boil. Right before the water completely boils, remove the konbu sheets. Add all the other ingredients.
2. Add konnyaku, daikon, eggs, and fish cakes. Cook over medium-low heat for about one hour or daikon is cooked through.
3. Let it cool. Let it rest in fridge overnight; it tastes so much better the next day.
4. Reheat before serving.

味噌おでん

ここ最近おでんが食べたいなあ、と思っていました。

で、日本食料品店で、おでんセットをゲット。何でも結構そろってるんです。冷凍ものを見つけました。

ちくわやらはんぺんやらが入ったセット。

おでん出汁のもとも入っていて、楽チン楽チン、と思っていたのですが、

いざ作り始めたら、おでん出汁も自分で作りたくなって。

で、作り始めたら、そうだ、味噌おでんにしよう！と。

ちゃんと一晩寝かせて、次の日にわくわく試食。

残っていた貴重な八丁味噌を全部たっぷり贅沢に使って作ったので、こってり味噌あじが本当に美味しい。

し～っかり味噌あじが具にしみてました。

だって大根なんて飴色でしたもんね。

大好きなおでんの具、大根、卵、こんにゃくももちろん投入。