| Ingredients |
- 4 c water
- 3-inch square of konbu
- 8 shiitake mushrooms, dried
- 3 T sake
- 5 T soy sauce
- 3 T mirin
- 4 hard-boiled eggs, peeled
- 1 pound firm tofu, cubed
- 3 med carrots, peeled (optional) and sliced
- 3 med turnips, peeled and quartered
- 2 med potatoes, peeled (optional) and quartered
- 12 scallions, cut into 4-inch pieces
- 3 oz fresh spinach
- ½ bunch watercress
- hot mustard
|
| Directions |
Heat water and konbu until just about to boil, turn off heat, and
remove konbu. Place shiitakes in water and let soak for 20-30 minutes.
Remove and discard stems, and set the mushrooms aside. Add sake, soy sauce,
and mirin to the soaking water to make dashi. Place konbu in center
of large pan and place the eggs on top. Arrange the tofu, carrots, turnips,
and shiitakes around the eggs.
Pour in the dashi, and heat until it just starts to boil.
Partially cover and simmer for 30 minutes. Remove from heat, uncover, and
let sit for 15 minutes. Refrigerate for 2 hours or even overnight.
When ready to serve, bring to a simmer, cover, and cook for 2
minutes. Place scallions on top and cook another minute. Add spinach and
cook another minute, then add watercress, cover, and remove from heat. Let
sit for a minute, then transfer to serving bowls, with a halved egg on top
of each bowl topped with mustard. |
Recipe:
Oden - Japanese Winter Stew
Adapted from
The Moosewood Collective's Sundays at Moosewood Restaurant: Ethnic
and regional recipes from the cooks at the legendary restaurant.
