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
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.
Remove konnyaku from packages, rinse with cold water, and blanch in hot water.
Do the same for mochi Kinchaku to remove excess oil.
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.