Ingredients (2 servings)
| Eomuk (Korean fish cakes) | 3 (160g) |
|---|---|
| Daikon (Japanese radish) | 200g |
| Japanese leek | 1 stalk |
| Water | 800ml |
| Kombu (dried kelp) | 15g |
| Garlic | 1 piece |
| 【A】 Soy sauce | 1 Tbsp |
| Dashi no moto (instant soup stock) | 1 tsp |
| Salt | Pinch |
| S&B Wasabi Paste | Desired amount |
| S&B Nanami Togarashi (Assorted Chili Pepper) | Desired amount |
| S&B Prepared Spicy Citrus Paste (Yuzu-kosho) | Desired amount |
| Green chili peppers | For garnish |
Directions
- Put the water and kombu in a pot and leave it for about 30 minutes.
- After peeling the skin off the daikon, cut it into 2-cm thick round slices. Cut the Japanese leek into 5-cm long pieces.
- Crush the garlic using a flat side of a kitchen knife.
- Stick the eomuk on skewers by folding it back and forth.
- Put 【3】 in the pot 【1】, and heat it over medium heat. Take out the kelp right before it comes to a boil.
- Keep heating the pot over medium heat, and when it comes to a boil, add 【2】 and put a lid over the pot. Cook for about 8 minutes until the daikon pieces are tender.
- Remove the lid and add 【A】 and 【4】. Cook for another 8 minutes over medium heat. When the oden ingredients are well-flavored, remove the pot from the heat. Put the oden ingredients in a dish and serve with wasabi, Nanami Togarashi, and S&B Prepared Spicy Citrus Paste.
* Add green chili peppers to the soup as desired.
