Oden
What you’ll need
Ingredients
- Chikuwabu A few
- Mochi kinchaku A few
- Kamaboko A few
- Sliced daikon A few
- Konnyaku A few
- Boiled eggs A few
- Cabbage Rolls A few
Seasoning
- Soup Base Broth
- Lee Kum Kee Premium Gold Soy Sauce 3tbsp.
- Mirin 3tbsp.
- Cooking Wine 65ml
- Salt 2/3tsp.
- Dashi (Japanese Soup Stock) 1.6L
Made with
Lee Kum Kee products
How to make it
To make Dashi (Japanese Soup Stock), boil 10cm of Kombu with 1L of water, discard the kombu.
Pour the seasoning sauces into a pot, and bring the broth to a boil.
Simmer the Sliced daikon and Konnyaku first, then add the rest ingredients in a pot and cook for 30 minutes over low heat, and serve.
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