Shōjin Ryōri Oden: A Monk's Plant-Based Winter Stew

daikon

🥗Healthier: rutabaga

💰Cheaper: turnip

Rutabaga has a similar texture and flavor profile.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more common and less expensive.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine vinegar + sugar

White wine vinegar is often cheaper and can mimic the sweetness.

kombu

🥗Healthier: nori

💰Cheaper: dried seaweed

Dried seaweed can be a cost-effective alternative for flavor.

Prepare the vegetables by peeling and cutting the daikon into thick rounds and slicing the carrots.

Cut the konjac into bite-sized pieces and the tofu into cubes.

Halve the shiitake mushrooms.

Tie the kombu into knots for flavoring the broth.

In a large pot, combine water, kombu, and ginger, and bring to a simmer.

Remove the kombu after 10 minutes and add the daikon, carrots, and konjac to the pot.

Simmer the vegetables for 15-20 minutes until tender.

Add the tofu and shiitake mushrooms, and simmer for another 10 minutes.

Stir in soy sauce, mirin, and sake, adjusting to taste.

Let the mixture simmer gently for an additional 5-10 minutes.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens