Daikon Radish Oden with Kombu Dashi and Miso Dip
Ingredients
- 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
Preparation
Prepare Kombu Dashi
Place dried shiitake mushrooms and dried kombu in a pot with 8 cups of water.
Turn on the heat and slowly bring it to just boil, then turn off the heat (or use dashi powder).
Sieve the stock into a ceramic pot, reserving 1/2 cup for the dip.
Bring the stock to a boil again, add daikon radish, and simmer for 30 minutes or until daikon radish is fully cooked.
Season stock with 2 tablespoons light soy sauce and 1 tablespoon mirin. Add in konnyaku and simmer for 20 minutes.
Add remaining ingredients and cook for another 10 minutes. Serve warm as a hot pot.
Prepare Other Ingredients
Remove konnyaku from packages, rinse with cold water, and blanch in hot water.
Do the same for mochi Kinchaku to remove excess oil.
Prepare Miso Dip
In a pan, combine 1/2 cup of kombu dashi, red miso, mirin, and organic brown sugar.
Cook the mixture over low-medium heat for about 2-3 minutes, stirring continuously, until it thickens.
Add toasted sesame seeds before serving.