Japanese Oden Style with Otak-otak Jepang

A comforting Japanese-inspired oden bowl featuring Seafoodking Otak-otak Jepang simmered in a light umami dashi broth with vegetables and tofu. Simple, elegant, and easy to recreate at home.

Ingredients

For the Broth

• 750 ml water

• 1 tbsp dashi powder / instant dashi granules

• 1 tbsp soy sauce

• 1 tbsp mirin

• 1 tsp sugar

• 1/4 tsp salt (adjust to taste)

  
  

Main Ingredients

• 6–8 pieces of Seafoodking Otak-Otak Jepang

• 1/2 daikon radish, peeled and sliced into rounds

• 100 g shiitake mushrooms, halved

• 1 block soft tofu, cut into cubes

• 2 baby bok choy, halved

• 1 sheet nori, cut into strips (optional)

• Chopped scallions for garnish

  
  

Instructions

1. Prepare the Broth

In a medium pot, combine water, dashi powder, soy sauce, mirin, sugar, and salt. Bring to a gentle simmer over medium heat.

2. Cook the Daikon

Add daikon slices to the broth. Simmer for 10–15 minutes until slightly tender.

3. Add Remaining Ingredients

Add shiitake mushrooms, tofu, and Seafoodking Otak-Otak Jepang. Simmer gently for 5–7 minutes.

4. Add Bok Choy

Add bok choy during the last 2 minutes of cooking so it stays vibrant and crisp.

5. Serve

Transfer everything into serving bowls. Top with nori strips and chopped scallions.

Serve warm.