Japan Sake and Shochu Makers Association | JSS
Perfect for the cold winter! Warm up your body with some hot sake and Kanazawa-style oden. The “fu” is a specialty of Ishikawa Prefecture and is a focal point of this delicious and healthy Kanazawa-style oden. Not only is it low in calories, but fu also prevents anemia as it is rich in protein and minerals such as iron. The steamed octopus adds a nice flavor to the dish!
It is a luxurious snack that goes perfectly with fruity, mature, and rich types of sake.
| 200g of daikon radish |
| 2 pieces of fu |
| 2 steamed octopus legs |
| 2 eggs |
| 2 string konjac |
| 2 pieces of satsuma-age (fried fishcake) |
| 2 pieces of ganmodoki (fried tofu fritter) |
| 2 fish balls |
| 2 round fried tofu |
| (A) 5 cups of soup stock |
| (A) 2 tablespoons of light soy sauce |
| (A) 2 tablespoons of mirin |
| 1 tablespoon of mustard paste |
Step 1:
Peel the daikon radish, slice into 3cm-thick round slices, lightly add a cross cut on the back side and boil. Soak fu in plenty of water for about 30 minutes and drain. Place the steamed octopus, string konjac, fish balls, fried tofu, satsuma-age, and ganmodoki on strainer and pour boiling water over them. Boil the eggs and peel the shells.
Step 2:
Put (A) in a saucepan, bring to a boil, add boiled daikon radish and simmer over low heat for about 30 minutes, then add the remaining ingredients and cook until the flavor is absorbed.
Step 3:
Serve and garnish with mustard paste.
Tip: Good to garnish with some akamaki for color!
