Sausage and Radish Oden
In winter, the Japanese have a go-to comfort food. That's oden. It's a one-pot winter dish that has a variety of ingredients simmered in light dashi broth. This recipe's version of oden only has two ingredients, but it's just as comforting. Adding the extra step of making a notch in the daikon radish slices makes the dish richer in taste. Try this with rice or pair it with your favorite alcoholic drink.
4 (or 80g)
Mirin (sweet sake)
･･･ 205 Calories
･･･ 1404 mg
･･･ 12.5 g
･･･ 6.5 g
･･･ 16 g
･･･ 1.8 g
･･･ 24 mg
Peel the daikon radish then cut into four round slices. Make a cross-shaped cut in the center of each slice. This will help the radish absorb the flavor of the broth. Boil the radish slices in rice water (water used to wash rice) for about 15 minutes, then wash them under running water. This step removes the lye from the radish.
Make fine diagonal cuts on the sausages.
Combine the sausage, radish slices, and ingredients A in a pan and heat on medium. Once the liquid reaches a boil, reduce the heat to low and simmer for about 15 minutes.
Serve in a bowl. Top with Japanese mustard as preferred.