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–+ servings

Oden Recipe

A comforting bowl of oden brings warmth and depth with its delicate flavors, making it the perfect dish for chilly days. Slowly simmered in a flavorful broth, each ingredient soaks up the umami-rich goodness, creating a satisfying and nourishing meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time: 1 hour
Total Time 2 hours
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Oden Soup Stock
  • 1500 ml 50.1oz dashi stock
  • 45 ml soy sauce
  • 45 ml mirin
  • 30 ml sake
Main Ingredients
  • 6 medium-sized potatoes peeled
  • 400 g daikon white radish
  • 6 boiled eggs peeled (soft-boiled is acceptable)
  • 1 block of konnyaku
  • 6 strips of dried konbu kelp, each about 2cm x 10cm
  • 1 pack of 5 small chikuwa
  • 1 pack of ball-shaped satsuma-age
  • 1 pack of flat satsuma-age
  • 1 pack of 3 ganmodoki
  • 1 pack of gobo-maki

Method
 

Prepare the Daikon
  1. Peel the daikon and slice it into 2.5cm (1-inch) thick rounds. Trim the edges slightly to prevent them from breaking apart while cooking.
Prepare the Konbu and Konnyaku
  1. Soak the dried konbu in water until softened, then tie a knot in the center of each strip.
  2. Cut the konnyaku block into five equal pieces, then slice each piece diagonally to create triangular shapes.
Prepare the Fish Cakes
  1. Slice each chikuwa diagonally at a 30-degree angle.
  2. Place the ball-shaped and flat satsuma-age, ganmodoki, and gobo-maki in a colander. Pour boiling water over them to remove excess oil and any residual greasiness.
  3. If the flat satsuma-age pieces are large, cut them into halves or quarters, preferably diagonally to expose more of the interior.
  4. Ganmodoki is typically round and large; halve it to make it easier to eat.
Cook the Base Ingredients
  1. In a large pot, combine all the Oden Soup Stock ingredients. Add the daikon, potatoes, and konnyaku. Cover with a lid and bring the mixture to a boil over high heat.
Simmer the Ingredients
  1. Reduce the heat to low and let the ingredients simmer gently for 10-15 minutes.
Add Remaining Ingredients
  1. Arrange the remaining ingredients into the pot in small clusters, keeping similar items together. Continue simmering for another 10-15 minutes, or until the daikon and potatoes become tender.
Let the Flavors Develop
  1. Turn off the heat and, if time allows, let the pot rest for 1-2 hours. This resting period allows the flavors to fully infuse, especially into the daikon.
Reheat and Serve
  1. Warm the oden before serving, and enjoy it hot with a side of spicy mustard.

Nutrition

Calories: 350kcal

Notes

  • Potatoes:
    • If using larger potatoes (about 6cm in diameter), cut them in half and trim the edges to make them rounder. This prevents sharp edges from breaking apart during cooking.
    • Smaller potatoes cook faster than daikon, so add them to the soup later to avoid overcooking.
  • Konbu (Kelp):
    • Leftover konbu sheets from making dashi stock can be used.
    • "Nishime konbu," a thinner and softer variety, is available at Japanese grocery stores and is easier to knot.
    • Pre-knotted konbu packs are also available at Japanese grocery stores for convenience.
  • Satsuma-Age (Fish Cakes):
    • Flat, round satsuma-age typically come in packs of three large pieces, but you may find smaller round, oval, or oblong-shaped ones (often in packs of five).
    • Some stores sell a single large satsuma-age per pack. Any size or shape works for this recipe.
  • Dashi Stock:
    • Refer to Home Style Japanese Dashi Stock for making authentic dashi.
  • Pot Size:
    • Use a large pot with extra space above the ingredients, as fish cakes expand while cooking.

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