Asparagus Oden

Chikuwa is made by molding minced fish paste around a stick. After it is grilled, the stick is taken out, leaving a hole in the middle. This recipe calls for asparagus, but you can get creative by filling the hole with different ingredients!

Asparagus Oden
Photographed by Takashi Yoshida


Recipe by
Mako

Average

Seafood

Vegetables

Quick

70kcal

10minutes

Ingredients (Serves 2)

  • 3 spears green asparagus
  • 3 chikuwa
  • [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 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 each chikuwa. 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 simmer very briefly over medium heat making sure that the asparagus do not lose their green color or distinctive aroma. To finish, add [A] and let thicken.

4

Serve with the broth poured over top as desired, and season with Japanese mustard to taste.