Oden-style kiriboshi-daikon soup🍢

Have you ever eat Japanese Traditional stew? We call it “Oden”. Oden is needed long hours and big pot to cook. This recipe is easy and compact Oden.

DJM! DELICIOUS JAPANESE MEAL!

Do you know kiriboshi daikon?

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In english, dried radish. It has a lot of dietary fibre.
Japanese has used it from long long time ago because it has long-term preservation.
The dried radish has umami taste too.
I strongly recommend to use it for making soup.

This easy soup recipe has umami flavor because dashi stock and flavor and great taste from fish paste and kiriboshi-daikon (dried radish) .

I recommended leftover rice cakes as toppings. Japanese eat them New Year’s day.

! Soup Recipe !
Water – 300cc
Dashi stock* -20cc
*I used “Shirodashi which is ready made “.
Japanese Soy sauce – 1/2 teaspoon

Salt – a little – about 1/4 tsp (for adjustment)
*As required. If you need more salty, please add from a little. Can be used without.

! Ingredients !
-About a handful of dried daikon radish
*Simply rinse the whole thing with water and use as is.
-1 chikuwa, sliced into rounds
-About 1/4 sheet of deep-fried tofu
(This time, use frozen pieces, which have been drained of oil and split open while still frozen.

! Toppings !
As many mochi as you like.

Just combine the soup, cut or tear the ingredients and add them, and toast the mochi.
Only scissor cooking.
The kiriboshi-daikon produces a lot of sweet soup stock, so adding salt at the end gives it power the taste  ◎.
Mochi can be put in as it is and the flavor will soak in and taste delicious 

From Japanese Umami Recipes.

Thanks for reading Oden. UCJ!!