Cold Oden with Mirin
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Give a extraordinary twist in your mundane Oden using Mirin Seaweed! A perfect match with Kelp and Bonito flake Dashi will elevate the Umami of the dish to the next level!
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Ingredients (for 2 people):
- Salted or Dried Mirin (before desalting/rehydrating): 50g/7g
- Ingredients for Oden:
- Boiled eggs
- Okra (or your favorite vegetables like daikon)
- Konnyaku
- Shirataki noodles tied in knots
- Processed fish cakes (such as chikuwa)
- Seasonings for Dashi (Japanese soup stock):
- Kombu: 5g
- Thinly sliced bonito flakes: 8g
- Water: 500ml
- Salt: 5g
How to:
- Rinse the Salted mirin twice, then soak it in fresh water for 8-10 minutes to desalt it. Drain well in a sieve, then pat dry with paper towels. If you're using Dried mirin, soak it in water for about 8 minutes.
- [Preparing Dashi]
Place the wiped kombu in water and let it soak for at least 30 minutes (or overnight if possible).
- Set the pot on low heat, remove the kombu just before boiling, then add the bonito flakes all at once. Turn off the heat, and wait for everything to moisten..
- Return to low heat and simmer for 1-2 minutes, then taste it. If the bonito flavor is weak, simmer for another minute.Strain through a sieve lined with kitchen paper.
- Gently press the bonito with a ladle to strain the dashi.
In the pot with the dashi, add salt and okra (or daikon) and simmer over low heat until they reach your desired firmness.
- Taste and adjust the saltiness and firmness of the vegetables. Add more salt if necessary.
- Turn off the heat, add the remaining ingredients, and let it cool slowly. Once cooled , serve in bowls.
- Arrange the Mirin on top of the dish to let it absorb the broth. It's a perfect as a side dish for beer or sake!
