Asparagus Oden

Chikuwa has a hole in the middle. Its becomes this way because of the way it's made, with minced fish wrapped around a stick. After it's been cooked, they take out the stick.

Asparagus Oden
Photographed by Takashi Yoshida


Recipe by
Mako

Average

Vegetables

Healthy

Quick

70kcal

10minutes

Ingredients (Serves 2)

  • 3 spears green asparagus
  • 3 chikuwa tube-shaped fish cakes
  • [Simmering broth]

    • 400 ml dashi
    • 1/2 tsp salt
    • 1/2 tsp soy sauce
    • [A]

      • 1/2 tbsp water
      • 1/2 tbsp potato starch
  • Japanese mustard, to taste

Directions

1

Cut off about 1 cm of the tough part at the base of the asparagus, then peel the bottom 5 cm of the remaining part. Cut each asparagus in half. Cut the chikuwa tube-shaped fish cakes in half.

2

Make a cut along the length of each piece of chikuwa to cut it open, and insert a piece of asparagus inside. Combine the ingredients for [A].

3

In a pot, combine the other ingredients for the simmering broth and heat. When it comes to a boil, add the chikuwa-wrapped asparagus, and briefly simmer over medium heat (for a short enough time that the asparagus does not lose its green color, and that it does not lose its flavor). To finish, add [A] and let thicken.

4

Serve with simmering broth poured over top as desired, and seasoned with Japanese mustard to taste.