| Prep: 30 mins | Cook: 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 9g | 2g | 45g |
| sugars | fibre | protein | salt |
| 7g | 6g | 18g | 1.12g |
Why I Love Japanese Miso Oden
There is a certain ineffable magic to the Miso Oden. It is more than just a dish, but a harmonic coming together of diverse ingredients, a symphony of flavor that captures something truly special. Much like the multifaceted culinary landscape I love and breathe in New York City, this traditional Japanese recipe is a melting pot of sorts, each element bringing its own unique notes to the collective dish.
While the concrete streets and steel skyscrapers of my home city are long miles and loud oceans away from the serene temples and cherry blossom-lined streets of Japan, there is a poignant union between the two within this dish – between the diverse vibrancy of NYC cuisine and the exquisite nuance of Japanese heritage.
Miso Oden: A Dance of Flavor
Within Miso Oden, there exists an exquisite interplay of flavor. The miso and dashi soup provide a savory backbone, a stage, if you will, upon which the other ingredients can perform. Ingredients like tofu, daikon, and fishcakes burst forth with their own unique profiles, painting a picture of a dish that is richly complex yet comfortingly simple.
It’s not dissimilar to the multi-layered performances I strive to deliver onstage, each ingredient taking its turn in the spotlight before melting back into the ensemble to allow others to shine.
And just like a well-rehearsed play, every pot of Miso Oden tells a story. Mine whispers tales of afternoons spent exploring Tsukiji Fish Market during a memorable trip to Japan and finds inspiration from famed chefs like Yoshihiro Narisawa.
A Meal Companion: What Pairs With Miso Oden?
Beyond the captivating flavor, what I love about Miso Oden is its versatility. It can be a hearty standalone meal, but also plays well with other dishes. It holds similarities to Hot Pot, another delightful Japanese comfort food, and might very well work alongside a light sushi spread or some perfectly grilled yakitori skewers.
Pair this dish with a nice cup of matcha tea or a glass of your favorite sake, and you have the makings of a evening feast that soothes the soul as it satisfies the palate.
So there it is – my love letter to Miso Oden. This humble yet profound recipe that bridges worlds, connects cultures, and above all, delivers an uncompromisingly delicious meal. Bon appétit!
What You’ll Need
- 6 cups of Dashi soup stock
- 2 tablespoons of Miso paste
- 12 pieces of Tofu
- 6 pieces of Daikon radish
- 6 hard-boiled eggs
- 3 large potatoes
- 6 pieces of Konnyaku
- 12 fishcakes
- 3 tablespoons of Soy sauce
- 1 tablespoon of Sugar
- 6 pieces of Kombu kelp
- 2 tablespoons of Mirin
- 6 pieces of Napa cabbage (Chinensis)
Method
Step One
Start by preparing the dashi soup stock. Bring 6 cups of water to a boil and add the kombu kelp. Allow to simmer for about 20 minutes.
Step Two
While the stock is simmering, prepare the rest of the ingredients. Peel and cut the daikon radish and potatoes into large chunks. Also, cut the tofu, konnyaku, and fishcakes into sizeable slices. Slice the napa cabbage into broad pieces, as well.
Step Three
Remove the kombu kelp from the stock and add the miso paste, mirin, sugar, and soy sauce. Stir until the miso paste has completely dissolved into the stock.
Step Four
Add the daikon radish, potatoes, and konnyaku to the pot. Let them simmer in the stock for about 15 minutes, until they have absorbed the flavors and are tender.
Step Five
Add the tofu, fishcakes, and hard-boiled eggs to the pot and continue simmering for another 10 minutes. Add the napa cabbage last and let it simmer for an additional 5 minutes.
Step Six
Your Miso Oden is ready to serve. Enjoy this hearty and flavorful Japanese dish.
