Low Sodium Classic Japanese Oden
Experience the comforting warmth of Low Sodium Classic Japanese Oden, a traditional hot pot dish tailored for heart-healthy dining without compromising authentic flavor. This recipe features tender daikon radish, earthy konnyaku, protein-rich tofu, and soft-boiled eggs gently simmered in a savory low-sodium dashi broth infused with mirin, soy sauce, and ginger. The addition of chikuwa (fish cake) and delicate scallions enhances the umami depth, while the slow cooking process ensures each ingredient absorbs the flavorful broth. Perfect for cozy evenings or gatherings, this balanced and wholesome dish is a lighter twist on a Japanese staple, offering protein, fiber, and satisfaction in every bite. Serve piping hot with a sprinkle of shichimi togarashi for a touch of spice.
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Ingredients
- 1 block konnyaku (konjac yam cake)
- 1 medium daikon radish
- 1 block firm tofu
- 4 pieces boiled eggs
- 4 pieces chikuwa (fish cake)
- 8 cups low sodium dashi broth
- 1 tablespoon mirin
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sugar
- 1 inch, sliced ginger
- 2 stalks scallions
Directions
Step 1
Begin by preparing the konnyaku. Rinse it under cold water, then lightly score both sides in a criss-cross pattern. Cut into bite-sized pieces.
Step 2
Peel the daikon and cut into thick rounds, about 1 inch thick. Score each piece with a shallow 'X' on one side to help it absorb the broth.
Step 3
Prepare the firm tofu by pressing it to remove excess water. Cut into cubes.
Step 4
Peel the boiled eggs and set aside.
Step 5
In a large pot, combine the low sodium dashi broth, mirin, low sodium soy sauce, sugar, and ginger. Bring it to a gentle simmer over medium heat.
Step 6
Add the daikon, konnyaku, and tofu to the broth. Cover and simmer for 1 hour, ensuring that the broth maintains a gentle bubbling action.
Step 7
After 1 hour, add the eggs and chikuwa. Continue to simmer for another 45 minutes until the daikon is tender and flavorful.
Step 8
Taste the broth and adjust with a little more low sodium soy sauce or mirin if needed to balance the flavors.
Step 9
Trim the ends of the scallions and cut them into 2-inch pieces. Add them to the pot in the final 10 minutes of cooking.
Step 10
Serve the oden hot, ensuring each bowl gets a little of everything. Optionally garnish with additional chopped scallions or a dash of shichimi togarashi for heat.
Nutrition Facts
| Serving size | (3147.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1078.4 |
| Total Fat 45.5g | 0% |
| Saturated Fat 10.4g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 884mg | 0% |
| Sodium 4270.1mg | 0% |
| Total Carbohydrate 68.0g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 22.0g | |
| Protein 109.6g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 942.1mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 1612.8mg | 0% |
Source of Calories