Hatcho-miso is made only from soy beans and salt, without aide of rice or barley. The color of miso is much darker than other miso pastes, and it doesn’t lose aroma and flavor even if it’s heated. Therefore, it’s ideal for stewing.
The preparation method of miso oden is basically the same as the regular oden, but some ingredients are different. Thick full bodied soup particularly goes well with potatoes, pork belly, daikon, boiled eggs and udon noodles.
Miso oden is delicious on the first day, but absolutely glorious on the second day (picture on the right). If you still have leftover, add some more noodles with extra water to enjoy noodle soup or pour the thickened sauce over chicken or pork as you would use mole sauce.
- 1 qt water
- 1 lb pork belly
- A bunch of scallion greens
- 3~4 slices of ginger unpeeled
- A grab of uncooked white rice (brown rice doesn’t do the job in this case)
- 6 small potatoes
- 6 eggs
- 1 daikon
- 3 frozen udon noodles
- Few satsuma age or other fish cakes if you like