This is my third and final dish that I will be sharing from last Friday's dinner.
Although this is a very simple dish, almost like instant soup dish, it has always been my favourite. It's one of the items that I will eat when I visit the Japanese Restaurant, Kuishin-bo.
Oh, I have to state here that this is not the traditional Japanese Oden. I'm only doing a replica (on the soup base) of what I had in Kuishin-bo. The ingredients for the Oden used are from a Yong Tau Foo stall. You can go ahead and get Konyaku, Kabocha, Tsukune, etc for a more authentic Oden. ;)
I'm using instant Hon Dashi Stock Powder to make Dashi. You can make your own Dashi by using Kombu and Bonito Flakes.
- 1 Daikon/White Radish, top removed, skinned and cut into 1 1/2cm thick
- Assorted Surimi like, Imitation Scallops, Chikuwabu
Ingredients for Stock Base:
- 750ml Water
- 1 1/2 teaspoon Hon Dashi Stock Powder
- 2 tablespoon Light Soy Sauce
- 1 tablespoon Mirin
- 1 tablespoon Sake
- 1/2 tablespoon Sugar
How to do it:
- Soak prepared daikon in water for half an hour and drain.
- Bring a pot of water to a boil.
- Add the daikon and boil for 2 minutes and drain.
- Meanwhile, prepare the stock base by bring all ingredients required for the base to a boil.
- Add daikon to the stock base.
- Let it simmer for an hour or till daikon is tender and opaque.
- Add in the rest of the surimi items.
- Continue to let it simmer for 15 mins or longer if you prefer.
- Dish out and serve.