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Oden Style Vegetables (in a Nabe Pot)
Prep Time
10 min
Cooking Time
30 min
Servings
4
Ingredients
2 strips kombu, soaked and sliced into 3 to 4-inch long strips
2 cups daikon, sliced into 1/2-inch thick rounds
1/2 cup burdock root, sliced into diagonals
4 to 5 shiitake mushrooms, soaked, stemmed, and halved
spring water
soy sauce
fresh ginger juice
1/2 cup daikon tops, washed and sliced
Steps
Tie each kombu strip into a bow, with the knot in the center of the kombu strip. Place the kombu in one section of a nabe pot. Add the daikon rounds in the pot next to the kombu bows and the burdock next, then the shiitake next to the burdock. Each of the ingredients should have its own separate section in the pot. Do not mix or layer the ingredients.
Add water to half cover the ingredients. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 30 minutes, until the daikon is soft and translucent and the burdock tender.
Season with a little soy sauce and ginger juice to taste.
Add the daikon tops and cook another 5 minutes until about 1/4 of cup liquid has left.
Transfer to a serving dish and serve.
Author/Source
Michio and Aveline Kushi
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