Daikon Radish and Satsuma-age a la Oden
Well-simmered daikon radish is a Japanese winter delicacy.
Photographed by Manao Okamoto
Calorie count is per serving
Ingredients (Serves 2)
- 1/2 daikon radish (400 g)
- 2 satsuma-age (large) (about 100 g)
- 10 cm konbu (5 g)
- 1/2 tbsp vegetable oil
- 4 tbsp mirin
- 2 1/2-3 tbsp soy sauce
- 400 ml water
Cut the daikon into 2.5 cm rounds and peel. Fill a bowl with warm water and gently squeeze the satsuma-age in the water. Drain and cut in half. Use kitchen scissors to cut the konbu into 4 equal pieces.
Since the daikon slices are thick, peel to cook evenly in a short time.
Pour the vegetable oil into the frying pan and place over medium heat. Lay the daikon in the pan and fry for 3 minutes. Turn over and fry for another 3 minutes.
Add the konbu. Combine the [broth] ingredients and pour over the daikon in a circular motion. When the broth comes to a gentle boil, reduce the heat to low. Spoon the broth over the daikon and cover with a dampened paper towel. Simmer for 20-25 minutes. Add the satsuma-age and simmer for another 10 minutes. Continue simmering until the daikon is tender enough to pierce with a bamboo skewer.
Once the daikon is tender, it's ready to serve. Use a bamboo skewer to test for tenderness. If it's still hard, simmer for another 3-4 minutes.