Vegan Oden (Japanese Winter Stew)
 
 
Ingredients
Vegan Dashi
  • 6 cups water
  • 2 hand-sized pieces dried kombu kelp
  • 4 dried shiitake mushrooms
  • 4 dried woodear mushrooms
Oden Stew
  • ⅓ cup plus soy sauce
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • ¼ cup coconut sugar
  • 2 thick pieces daikon radish
  • 1 large carrot, peeled & cut into chunks
  • 4 yukon gold potatoes, peeled & cut into chunks
  • 1 package mochi kinchaku (optional, sub mochi)
  • 1 package ganmodoki (optional, sub tofu)
  • 1 package konnyaku balls (optional)
  • 1 cup veggie broth
Instructions
  1. Peel the vegetables and then chop into large chunks.
  2. Place all your dashi ingredients in the pan, simmer lightly for 20 minutes till you get a light golden-colored liquid. You don't want to boil the kombu or it could become bitter. Strain and put back in the pan.
  3. Add the sake, mirin, veggie broth, soy sauce & coconut sugar. Stir till dissolved.
  4. Bring to a low simmer again, gently cook the root veggies till tender, around 30 minutes.
  5. In the meantime, blanch the fried tofu items in boiling water for 1 minute to remove the surface oil. Strain and set aside to cool.
  6. Then blanch the konnyaku in boiling water for 2-3 minutes to remove the smell. Strain and set aside to cool.
  7. Once the veggies are tender, add in the other ingredients and simmer lightly for another 10 minutes.
  8. Turn off the heat and cover, let cool for 20 minutes. You can also leave this overnight in the fridge then reheat the next day for the best flavor absorption.
  9. To serve, place a big piece of each item in everyone's bowls then spoon in the soup. Enjoy!
Recipe by Cultivator Kitchen at http://cultivatorkitchen.com/vegan-oden-japanese-winter-stew/