Shouga Miso Oden (Japanese Fishcake Stew with Ginger Miso) ｜ Our Regional Cuisines

1. Put water and Kombu (=kelp) in an earthen pot and leave for 30 minutes. After that, heat the pot to make Dashi (=Japanese soup stock) and remove the kombu just before the water comes to a boil. Cut the daikon radish into 1.5cm thick round slices. Boil the daikon radish for about 15 to 20 minutes until it becomes soft.

2. Cut the Konjac (=yam cake) into 8mm thick slices and place them on a bamboo skewer.

3. Cut the Satsuma-age (=deep fried fishcake) in half vertically and put them on a bamboo skewer.

4. Boil the eggs for 10 minutes after the water has come to a boil, and remove the shells once cooked. Cut the Chikuwa (=fishcake) in half, diagonally.

5. Cook the Konjac (=yam cake) for about 5 minutes in boiling water.

6. Remove the Konjac (=yam cake) and add the Satsuma-age(=deep fried fishcake) and Chikuwa(=fishcake) to the hot water to remove the excess oil from them.

7. Add soy sauce and sake to the Dashi(=Japanese soup stock) and add the other ingredients as well. Simmer at a low heat for 30 to 40 minutes. Grate the ginger.

8. Put red miso, yellow-granulated sugar, and water into a small pan and cook on a low heat. Turn off the heat once the mixture starts to thicken. After the mixture has cooled, add the grated ginger. Use this as a sauce when eating the oden.