Simply grill and marinate! This cold oden, packed with summer vegetables, is perfect for beating the summer heat and preventing fatigue. Simply seasoned with shiro dashi, it's refreshingly delicious. It's also ideal for meal prep and recommended when your appetite tends to drop during summer.
Ingredients
Main Ingredients (3-4 servings)
- Cherry Tomatoes 200g
- Okra 8 pieces
- Pumpkin 300g
- Sausages 6 pieces
- Chikuwa 2 pieces
Seasonings
- Olive Oil 2 tbsp
- [A] Water 300ml
- [A] Shiro Dashi (White Soy Sauce Base) 50ml
- Salt (to taste)
Steps
- Remove the stems from the Cherry Tomatoes, and make one small cut on the opposite side of the stem.
- Place the cut Cherry Tomatoes in a heatproof container, pour hot water over them, drain the water after 30 seconds, and cool with cold water.
- The skin will peel from the cut. Peel the skin off the Cherry Tomatoes. Trim off the stem part where dirt is noticeable. (Key Tip!) Peeling the skin helps the flavors penetrate better and improves the texture.
- Trim off the ends of the Okra (8 pieces) and remove any tough outer layers.
- Sprinkle Salt (to taste) on the Okra and rub them with a cutting board (itazuri), then rinse with water.
- Remove the seeds and pulp from the Pumpkin (300g), and cut into bite-sized pieces of about 1.5cm cubes.
- Place the cut Pumpkin in a heatproof container, cover with plastic wrap, and microwave at 600W for about 3 minutes, or until tender enough to be pierced with chopsticks.
- Make cuts in the Sausages (6 pieces).
- Cut the Chikuwa (2 pieces) into bite-sized pieces.
- Heat Olive Oil (2 tbsp) in a frying pan.
- Add the peeled Cherry Tomatoes, salt-rubbed Okra, microwaved Pumpkin, cut Sausages, and chopped Chikuwa to the frying pan and brown them. (Key Tip!) Pan-frying in generous oil brings out their sweetness.
- Place the grilled ingredients in a storage container.
- Mix Water (300ml) and Shiro Dashi (White Soy Sauce Base) (50ml).
- Pour the mixed broth over the grilled ingredients in the storage container. Add enough to cover the ingredients. (Key Tip!) If you don't have enough broth, add water and shiro dashi at a 1:5 ratio.
- Once the broth is added, cover with plastic wrap and let it cool at room temperature for about 30 minutes.
- After it has cooled down, refrigerate for 1 to 2 hours to marinate.
- Once the flavors have thoroughly penetrated the ingredients, it is complete. (Key Tip!) For leftovers, consume within 3 to 5 days. The marinade liquid is also delicious served over somen noodles.
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