Authentic Oden with Oyster Sauce - Recipe Video

How to make

1. Prepare. Peel daikon radish and set aside.
2. 1. Cut daikon radish into 1-inch pieces, make a slit in cross cut, place it in a heat-resistant bowl, wrap it, and heat it in a 600 W microwave for about 5 minutes until it becomes soft, then drain the water.
3. 2. Put konjac in a bowl, sprinkle salt on it, rub it well, put it in a pot with boiling water, boil it for about 2 minutes, then drain the water. When it cools down, make a slit on every 0.2-inch in a grid pattern on both sides and cut it into 4 equal triangles.
4. 3. Cut deep-fried thick tofu (atsuage) into triangles, pour boiling water over, and drain.
5. 4. Slice chikuwabu diagonally to a width of 1-inch. Slice grilled fish cake (yaki-chikuwa) in half and cut diagonally.
6. 5. Cut hanpen fish cake diagonally.
7. 6. Add dashi soup ingredients to a pot, heat over medium heat, bring to a boil, then add Step 1, Step 2, Step 3, Step 4, and boiled eggs. Bring to a boil again, then lower the heat to low, cover with a lid, and simmer for about 20 minutes.
8. 7. Add hanpen fish cake, cover with a lid, and simmer over low heat for about 5 minutes, then remove from heat when hanpen fish cake is cooked through.
9. 8. Serve with Japanese mustard paste and it's ready to serve.