Oden 关东煮

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.

Ingredients:

• 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:

1. Soak prepared daikon in water for half an hour and drain.
2. Bring a pot of water to a boil.
3. Add the daikon and boil for 2 minutes and drain.
4. Meanwhile, prepare the stock base by bring all ingredients required for the base to a boil.
5. Add daikon to the stock base.
6. Let it simmer for an hour or till daikon is tender and opaque.
7. Add in the rest of the surimi items.
8. Continue to let it simmer for 15 mins or longer if you prefer.
9. Dish out and serve.