Miso Nikomi Oden (miso-simmered Japanese stew) recipe - ingredients, nutrition and when to eat it
Miso Nikomi Oden is a Japanese oden stew made by slowly simmering daikon, konjac, fish cakes, and eggs in a savory miso broth.
Miso Nikomi Oden is a Japanese oden stew made by slowly simmering daikon, konjac, fish cakes, and eggs in a savory miso broth. Its rich, salty broth pairs well with the tender ingredients, making it just right for a warm bowl on a chilly evening.
Japanese · 40 minutes to cook
Tips: Miso can lose some of its aroma if boiled too hard for too long, so stir it in once the broth starts to boil, then cook over low heat.
Tips: Score a shallow crosshatch in the daikon beforehand so it absorbs more broth.
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Ingredients (1 serving)
- Daikon — 120 g
- Konjac — 80 g
- Fish cakes — 70 g
- Hard-boiled eggs — 1 pc
- Miso — 1 Tbsp
- Dashi stock — 300 ml
- Mirin — 1 Tbsp
- Soy sauce — 1 tsp
- Water — 100 ml