Miso-Glazed Oden Skewers

Method

1. Peel the daikon and cut it into 2 cm thick half-moons. Cut the konnyaku into 2.5 cm cubes and score both sides lightly. Cut the chikuwa into 3 cm lengths. Wrap the tofu in kitchen paper and set a plate on top to press out the water.

2. In a 18 cm pot, combine the water, dashi powder, soy sauce, daikon and konnyaku, and simmer over medium-low heat for 15 min, adding the chikuwa for the last 3 minutes. When a skewer slides easily into the daikon, drain in a colander and let cool slightly.

   Add in this stepWater 700 mlInstant bonito dashi powder 1 tspSoy sauce 2 tspDaikon radish 240 gKonnyaku (konjac) block 125 gChikuwa (grilled fish-cake tubes) 2

   medium-low heat

3. Cut the tofu into 3 cm cubes and pat the simmered pieces thoroughly dry with kitchen paper; wet surfaces spit and won't brown. Thread daikon, konnyaku, chikuwa and tofu alternately onto bamboo skewers, about 2 skewers per serving.

   Add in this stepFirm tofu 160 g

4. Put the miso, mirin and sugar in a small pan and cook over low heat for 2 min, stirring, until glossy and thick. It catches easily, so keep the heat low.

   Add in this stepRed miso (or any miso) 2 tbspMirin 2 tbspSugar 2 tsp

   low heat

5. Heat the oil in a 26 cm frying pan over medium-high heat, add the skewers and sear for 5 min, turning, until golden on all sides. If the pan is crowded, cook in two batches. Turn them by the handle ends, as the oil can spit.

   Add in this stepNeutral oil 3 tsp

   medium-high heat

6. Turn the heat down to low heat, brush the top of the skewers with the miso glaze, flip and cook for 1 min, until the glaze bubbles and catches slightly at the edges. Glaze the other side, sprinkle with sesame seeds, sliced scallions and shichimi, and serve hot.

   Add in this stepToasted sesame seeds 1 tspScallions 10 gShichimi togarashi to taste

   low heat