Preparation
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Start with the dashi broth: simply put a piece of kombu and some bonito flakes in hot water. Attention: The water must not boil with the kombu. After about 15 minutes, drain the stock and the dashi is ready!
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Now add the spices to the dashi: soy sauce, sake, sugar, mirin and salt.
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Now prepare the daikon: Peel it, then cut it into slices 2-3 cm wide.
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Now cook the daikon in a pot of water until al dente.
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You should also prepare the other ingredients for eating: Boil the eggs hard and cook the carrots.
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Now combine all ingredients for the odon. Put everything in a pot (ideally a clay pot; we can recommend this one and this one), bring the broth to boil and let it simmer for 1-3 hours.
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Either serve the stew immediately - or let the odon rest overnight.
Before serving, simply warm it up without any complications. Lunchtime!
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