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Japanese Oden | Warming Tofu Hot Pot
(0)
45 min
Under an hour
Gurkerl Küche
Ein herrlich wärmender japanischer Klassiker für kühle Herbsttage: Zarter Tofu, Karotten, saftige Shiitake-Pilze und hartgekochte Eier ziehen sanft in einer aromatischen Dashi-Brühe mit Sojasauce und Mirin. Traditionell mit feiner Jungzwiebel und etwas Senf serviert.
Ingredients
Preparation method
Preparation
Boil the eggs in boiling water for about 8 minutes until medium to hard-boiled, then rinse with cold water, peel, and set aside.
Gently pat the plain tofu dry and cut it into bite-sized triangles or thick cubes. Peel the carrots and cut them into slices about 2 cm thick. Clean the shiitake mushrooms and, if desired, make a crosswise cut on the caps. Wash the spring onions and slice into fine rings.
Cooking in the pot
Heat 1 liter of water in a large pot. Stir in the dashi seasoning powder until completely dissolved. Then add the soy sauce and mirin and bring the broth briefly to a boil.
Chef's tip
Oden tastes even better the next day: as it cools slowly and is reheated, the tofu and eggs absorb the flavorful dashi-soy sauce broth particularly intensely.
For even more vegetable variety, you can also simmer tender daikon radish slices or firm potatoes in the dashi broth.
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