Wednesday, December 1, 2010

Vegetables 'oden' style

When I am in Japan in the fall or winter,
I often go to a convenience store for Oden. Oden is a very
simple dish consisting of vegetables, eggs, 'konyaku', cooked
in a light soy based or kombu based broth. I've added some
garlic and ginger to mine to give it a bit of a twist.
(serves 2)

- 4 carrots, roughly chopped
- 1/2 lb daikon, roughly chopped
- 1 onion, roughly chopped
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp ginger, finely grated
- 2 cup water
- 2 tsp granulated sugar
- 5 tbsp soy
- 1 tsp powdered dashi
- 1 tbsp cooking sake 
- 2 tbsp mirin
- 2 tbsp neutral oil (canola, grapeseed)

Do your prep first, have all of your vegetables ready.In a pot over medium heat, add oil, ginger, garlic and shallot. Cook for 2 minutes and add onions. Cook for about 5 minutes, until onions are translucent.
Add carrots and daikon, and cook for 2 minutes. Add water, stir, add dashi, sake, mirin, sugar and soy, stir well. Bring to boil, lower heat and simmer for 30 minutes (until daikon and carrots are soft). 
Serve in small bowls with rice.

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