Recipes: Japanese Oden Soup with Fish Roe
It's winter time and one of the best winter food is Japanese oden. Oden (おでん) is a Japanese one pot winter dish consisting of several ingredients such as boiled eggs, daikon (Japanese/Chinese white radish) and processed fish cakes stewed in a light, soy-flavoured dashi broth. Ingredients vary according to region and between each household and karashi (Japanese mustard) is often used as a condiment.
This is a soup commonly found in Japan at food trucks or in convienent stores that you pay for whichever ingredients you want. You can get oden at various different Japanese restaurants but why buy them when you can make your own one because it is super easy to make?
2 fresh fish roe
2 teaspoons of Dashi powder (Japanese fish stock)
2 cup water
1/2 cup soy sauce
1/cup Mirin (Japanese sweet wine. If you don't have mirin, you can replace it with one teaspoon sugar and 1/2 cup white wine, vermouth, or dry sherry)
- Clean fish roe. Remove blood vessels where possible. Cut into small pieces.
- Put fish roe in boiling water for 10 minutes. Drain.
- Cut daikon and carrots into bite sizes. Slice ginger.
- Boil water, pour in dashi powder, soy sauce and mirin. You can add more soy sauce if you want it more salty or more mirin if you want it sweeter.
- Put in ginger, daikon and carrots. Boil until daikon turned semi transparent. Turn to low heat.
- Put in fish roe, keep boiling for 15 minutes.
- Serve with karashi or English mustard.
Oden is a soup you can replace with any ingredients. No set formula and this is perfect or families and perfect with rice.