Chilled Oden with Whole Tomatoes
Oden is best known as the ultimate Japanese winter soul food, but this recipe is a cold version. Cooling the dashi-soaked tomatoes brings out their flavor.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Excludes time needed for cooling and chilling.
Ingredients (Serves 2)
- 4 tomatoes (500 g)
- 4 satsuma-age (200 g)
- 2 boiled eggs
- 600 ml dashi
- 50 ml mirin
- 2 tbsp soy sauce
- 1 tsp salt
Peel the tomatoes by blanching in hot water. This is to help absorb the dashi flavor. To do this, remove the stems and core, using a small knife. Drop a tomato in a small pot of boiling water until it starts to peel. Remove and plunge in ice water (to stop the residual heat from cooking it through). Peel. Repeat the process for the remaining tomatoes.
Pour [A] into a pot, add the satsuma-age and place over heat. When it comes to a boil, turn off the heat. Add the tomatoes and peeled eggs and reheat. When it comes to a gentle boil, cover and simmer for five minutes at low heat.
Turn off the heat and allow to cool. Chill in the fridge for at least 3 hours.