57min 4 ppl
Vegan Oden
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 7 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 14g
Carbs 16g
Fats 10g
About this dish
Daikon simmered low and slow until it turns almost translucent, joined by konnyaku, fried tofu and silky tofu cubes that soak up the same soy-kombu broth. A plant-based take on the stew that quietly simmers on every convenience-store counter through a Japanese winter.
Allergy Info
Gluten, Soya, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Daikonpeeled and cut into thick rounds400 g
Dairy & Eggs
- Atsuagecut into pieces200 g
Plant Proteins
- Firm tofucut into thick cubes300 g
Tins & Jars
- Konnyakuscored and cut into triangles200 g
- Kombu dashi1200 ml
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
- Sake30 ml
- Dijon mustard20 g
Utensils
- Large saucepan
- Chopping board
- Sharp knife
Method
1
Peel and cut the daikon into thick rounds, then score a shallow cross into one side of each piece so it cooks evenly.
Approx. 8 minutes
2
Parboil the daikon rounds in a pan of water for 10 minutes to remove bitterness, then drain.
Approx. 5 minutes
3
Score the konnyaku and cut it into triangles, and cut the atsuage and tofu into serving pieces.
Approx. 6 minutes
4
Pour the kombu dashi into a large saucepan, add the soy sauce, mirin and sake, and bring to a simmer.
Approx. 4 minutes
5
Add the daikon and konnyaku and simmer gently for 30 minutes, stirring occasionally, until the daikon turns translucent.
Approx. 12 minutes
6
Add the atsuage and tofu, and simmer for a further 15 minutes so everything is heated through and infused with the broth.
Approx. 8 minutes
7
Ladle into bowls with plenty of broth and serve with a little mustard on the side.
Approx. 3 minutes
