<I>Oden</I>

Oden is a stew with a variety of ingredients cooked in clear soy-flavored dashi broth. Commonly served from fall to winter. Daikon or fishcake are most popular, but there is no strict rule for ingredients.

Ingredients (serves 4):

4 small potatoes
12 oz. daikon radish
6.5 oz. atsu-age tofu (deep fried tofu)
1 small cabbage head (use 4 blanched leaves, see step 3 below)
8 oz. ground pork
1/4 small onion, minced
1/8 tsp. ginger, grated
1/4 tsp. salt
1/8 tsp. black pepper
4 small tomatoes
4 eggs
8 oz. imitation crab meat
4 cooked sausage of your choice

For Broth:

6 cups ichiban dashi (see here) or add 2 tsp. instant dashi + 6 cups water
2 Tbsp. soy sauce
2 Tbsp. mirin (Japanese sweet rice wine)
1 tsp. salt

Condiments:

Japanese mustard or yellow mustard

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

2

Place potatoes, daikon, atsu-age tofu and all ingredients for broth in the Gourmet d’Expert® Electric Skillet and set temperature to HIGH (480°F/250°C). When the soup reaches a boil, skim off any scum that rises to the surface, place the lid and reduce heat to SIMMER.

3

Prepare the stuffed cabbage. Boil water in a pot large enough to fit the cabbage head. Make deep slits around the core of the cabbage head and blanch in boiling water for about 3 minutes or until pliable. Remove cabbage head from the pot and reserve the hot water. Carefully peel off 4 softened leaves under cold water and set aside (save extra cabbage for other recipes).

5

Carefully shave off thick ribs from peeled cabbage leaves with a knife. Divide the filling into 4. Place one quarter of filling on a leaf, fold both sides in and roll up. Secure the ends with toothpicks. Place rolled end side down in the skillet.

7

Reboil the hot water used to blanch the cabbage head. Remove stems from tomatoes with a small knife. Blanch tomatoes for 30 seconds in boiling water and transfer tomatoes to cold water to peel the skins. Boil eggs for 6 minutes in the same pot, and peel shells in cold water.