Just fill the rice cooker with the ingredients. After that, just leave it up to the warming function and enjoy a tasty meal whenever It also makes use of veggies that are gentle on the body! You can also reuse the broth!
Kombu (tied and soaked in water to extract the dashi stock)
Oden ingredients such as aburaage
as much as you like
Rice malt (or whatever sugar variety)
Kombu tea (if available)
1/2 teaspoon (as needed)
Water (preferably use the broth from the tied kombu)
About 200-300 ml (as needed)
Boil the shirataki mushrooms in hot water with a little less than 1/4 teaspoon salt, and skim out he scum (if you're not in a hurry, sauté in a frying pan until they sizzle to increase the Yang element).
Cut the veggies into bite-sizes.
Add the shiitake from Step 1 to the rice cooker along with the kombu, daikon radish, potatoes, burdock root, carrots, lotus root, oden ingredients, and flavoring broth, and switch on the rice cooker!
Add the ingredients that fall apart easily such as the mochi kinchaku (rice cakes in aburaage) after the rice cooking mode has finished and switches over to warming mode (about 30 minutes prior to serving) to let the flavors absorb.
Use the leftover broth to make Stewed Okara (Recipe ID: 1389559) or use it to cook rice. Give it a try!
Story Behind this Recipe
My daughter and I have egg and dairy allergies, so we have to make 2 separate pots of oden. I settled on this recipe through trial and error. Just toss together the ingredients! This recipe is so simple it's almost embarrassing...
You could increase the spiciness by dissolving Japanese mustard in hot water to bring up the spice a notch. I heard this is how most restaurants do it. Give it a try.