Daikon Radish Oden with Kombu Dashi and Miso Dip


  • 8 cups water
  • 8 caps of dried shiitake mushrooms
  • 2 oz dried kombu
  • 1 daikon radish, skin removed & cut into chunks
  • Assortment of Konnyaku
  • Mochi Kinchaku (fried tofu puffs filled with mochi & tied with a gourd string)
  • Kelp knots
  • Fresh Shiitake mushrooms
  • 1/2 cup red miso
  • 1 tablespoon mirin
  • 3 teaspoons organic brown sugar
  • 1 tablespoon toasted sesame seeds


  1. Place dried shiitake mushrooms and dried kombu in a pot with 8 cups of water.

  2. Turn on the heat and slowly bring it to just boil, then turn off the heat (or use dashi powder).

  3. Sieve the stock into a ceramic pot, reserving 1/2 cup for the dip.

  4. Bring the stock to a boil again, add daikon radish, and simmer for 30 minutes or until daikon radish is fully cooked.

  5. Season stock with 2 tablespoons light soy sauce and 1 tablespoon mirin. Add in konnyaku and simmer for 20 minutes.

  6. Add remaining ingredients and cook for another 10 minutes. Serve warm as a hot pot.

  7. Remove konnyaku from packages, rinse with cold water, and blanch in hot water.

  8. Do the same for mochi Kinchaku to remove excess oil.

  9. In a pan, combine 1/2 cup of kombu dashi, red miso, mirin, and organic brown sugar.

  10. Cook the mixture over low-medium heat for about 2-3 minutes, stirring continuously, until it thickens.

  11. Add toasted sesame seeds before serving.

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