This is a fancier version of oden – Japanese fish cake stew made with slow cooker – with a richer, heartier broth made from a combination of oxtail and dashi. Why slow cooking, not pressure cooking? Read my blog post (http://bit.ly/OxtailOden).

RECIPE starts ▶ 00:53

PRINT RECIPE ▶ http://bit.ly/OxtailOden

Prep Time: 30 mins
Cook Time: 5 hours
Total Time: 5 hrs 30 mins (excluding time to make Oxtail Broth)
Servings: 4

Ingredients:

- For Oden Ingredients -
2-3 packages Oden set (Japanese fish cakes and fish balls)
1 slab konnyaku (konjac)
4 inch daikon radish (10 cm)
8 oz octopus (I used frozen one, defrosted) (227 g)
Oxtail meat (½ portion of meat from making Oxtail Broth)
4 boiled egg (See the recipe in Notes)

- For Oden Broth -
2 ½ cup dashi (600 ml) (video: https://youtu.be/5qBAcsM31Rg)
2 ½ cup oxtail broth (600 ml) (video: https://youtu.be/u75mdPTz3I4)
2 Tbsp mirin
2 Tbsp soy sauce
½ tsp kosher salt
1 tsp granulated sugar

- To Serve -
2 tsp Japanese karashi hot mustard
1 Tbsp hot water

Instructions with step-by-step pics ▶ http://bit.ly/OxtailOden


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