Oden (genen) / fishcake, tofu and root vegetable stew (reduced-sodium version)

An unbeatable comfort food in cold seasons! The original version had the major drawback of being loaded with sodium, but the dish is finally ready to be re-introduced at our table. Major differences are making the dashi stronger by additionally using niboshi young dried sardines for a powerful base, reducing the amount of sake, desalinating fishcakes, using reduced-sodium soy sauce, and partially replacing soy sauce with rice vinegar as well as substituting shiokoji salted rice malt for some salt. Each change may be minor, but the outcome is surprisingly low in sodium and of course very tasty!

535 calories (1/4 of recipe); 34.4 g protein; 28.7 g fat; 38.9g carbohydrate; 31.4 g net carbs; 282 mg sodium (with 50% reduced-sodium soy sauce); 286 mg cholesterol; 7.5 g fiber

Warabi to ganmodoki no nimono / bracken and deep-fried tofu patties simmered in broth

A slightly strongly flavored comforting food of salt-preserved bracken and juicy tofu patties. It tastes good as is and also as part of a takiawase assortment of other simmered items.

Ganmodoki to daikon no nimono / deep-fried tofu patties and daikon radish in broth

One of my ultimate comfort foods in cool seasons. Soft and fluffy ganmodoki and juicy daikon are simmered, cooled, allowed to rest and then reheated for a deep, mild flavor.

Ganmodoki no mizore-an / deep-fried tofu patties with grated daikon radish sauce

Lightly flavored grated daikon radish sauce makes this dish extra warming on a cold day.

Ganmodoki to hakusai no nimono / deep-fried tofu patties and napa cabbage in broth

Ganmodoki and the soft sweetness of hakusai have a nostalgic, mellow flavor.