At Otafuku ($), our food critics consistently recommend: Daikon Oden. Daikon Oden scores 96.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Daikon radish simmered in the century-old dashi broth until it absorbs completely. Cut it open: the center steams, the outside is amber-glazed. The most elemental thing on the menu.
"The century-old dashi broth at Otafuku has absorbed 100 years of flavor from every ingredient that has ever cooked in it. The daikon that absorbs this broth is a different ingredient than plain daikon…"
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