Taste of Japan and Sake Live vol.50

Products used in "Taste of Japan and Sake vol.50"


Oden, a timeless Japanese hot pot, where root vegetables, fish cakes, and eggs harmoniously simmer in a savoury broth of soy sauce, mirin, and dashi. Pairing it with hot sake enhances the warmth of this comforting dish.

Serves 2

300g Mooli
2 Medium carrots
10 Dried shiitake mushrooms
1 pack Ito Konjac noodle
1 pack Chikuwa baked fish cakes
2 Eggs
5g Kombu dashi kelp stock sachet
50ml Soy sauce
50ml Mirin
1000ml Water



1. Soak dried shiitake mushrooms in 1000ml water for an hour
2. Make hard boiled eggs and peel
3. Cut vegetables. Peel skin, then cut mooli into 3cm thick discs. For carrot, peel skin, then cut into 5cm chunks


Add shiitake dashi, soy sauce and mirin in a large saucepan, cook mooli, carrots and shiitake mushrooms for 30 minutes.

Add konjac, fishcakes and eggs to the above, simmer for 30 minutes.
Serve with English mustard.