Oden

A winter one-pot of daikon, fish cakes, boiled eggs, and konnyaku slowly simmered in a delicate dashi broth.

Ingredients

• 700g sushi-grade tuna
• 2 cups short-grain rice
• 1 tbsp sliced scallion whites
• 1 tsp white sesame seeds
• 3 tbsp neutral vegetable oil
• 200g shiitake mushrooms
• a handful of fresh mitsuba, chopped
• pickled ginger, to taste
• 500ml water
• 1/2 tsp shichimi togarashi
• 1 cup carrots, sliced

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the sliced scallion whites and grated fresh ginger gently until soft and fragrant.

2. 2

   Stir in the white sesame seeds and wasabi paste, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chicken thighs and carrots, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chicken thighs is tender, about 1 hr 30 mins.

6. 6

   Stir in the ramen noodles and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the bonito flakes and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the shiso leaves, and serve piping hot.

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