Keto Classic Japanese Oden
Warm up your kitchen with a delightful bowl of Keto Classic Japanese Oden, a comforting low-carb twist on Japan’s beloved winter hot pot. This recipe captures the authentic flavors of traditional oden with ingredients like daikon radish, hard-boiled eggs, and keto-friendly fish cakes gently simmered in a rich homemade dashi stock. Infused with the umami of konbu and bonito flakes, the broth is subtly enhanced with soy sauce and sugar-free mirin for a perfect balance of savory and sweet. Shirataki noodles add a delightful texture, keeping it keto-friendly. This hearty dish is prepared with care, allowing the ingredients to absorb the flavorful broth, and it pairs beautifully with a touch of yellow mustard for a hint of spice. Perfect for low-carb lifestyles, this wholesome, one-pot meal is the ultimate comfort food on a cold day.
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Ingredients
- 10 grams Konbu (dried kelp)
- 20 grams Bonito flakes
- 1500 milliliters Water
- 6 pieces Keto-friendly fish cakes
- 1 piece Large daikon radish
- 4 pieces Hard-boiled eggs
- 200 grams Shirataki noodles
- 50 milliliters Soy sauce
- 2 tablespoons Mirin (sugar-free or low-carb)
- 1 teaspoon Salt
- 2 tablespoons Yellow mustard
Directions
Step 1
Start by making the dashi stock: Rinse the konbu under cold water to remove any excess salt. Place the konbu and water in a pot and let it soak for about 20 minutes.
Step 2
Place the pot on the stove over medium heat and bring to a simmer. Just before it begins to boil, remove the konbu.
Step 3
Add the bonito flakes to the pot. Let them simmer for about 5 minutes, then strain the liquid through a fine mesh sieve into a large pot, discarding the bonito flakes. This will be your dashi stock.
Step 4
Peel the daikon and cut it into thick slices (about 1 inch thick). Parboil the daikon slices in a separate pot for about 10 minutes to remove any bitterness. Drain and set aside.
Step 5
Rinse the shirataki noodles under cold water and boil them for 2-3 minutes to remove any odor. Drain and set aside.
Step 6
To the dashi stock, add the soy sauce, sugar-free mirin, and salt. Bring the stock back to a gentle simmer.
Step 7
Add the parboiled daikon slices, keto-friendly fish cakes, hard-boiled eggs, and shirataki noodles into the stock. Simmer gently for about 1 hour to allow the flavors to develop.
Step 8
Check and adjust the seasoning, adding more soy sauce or salt according to your taste.
Step 9
Serve the Oden warm in bowls, with some yellow mustard on the side for dipping.
Nutrition Facts
| Serving size | (2919.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1440.1 |
| Total Fat 83.7g | 0% |
| Saturated Fat 19.4g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 1110.0mg | 0% |
| Sodium 7262.6mg | 0% |
| Total Carbohydrate 48.9g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 9.9g | |
| Protein 121.3g | 0% |
| Vitamin D 800.0IU | 0% |
| Calcium 472.3mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 2304.4mg | 0% |
Source of Calories