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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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Course: Main Course
Cuisine: Japanese
Keyword: Oden Recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Resting Time:: 1 hour
Total Time: 2 hours
Servings: 4
Calories: 350kcal

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

Instructions

Prepare the Daikon

  • 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

  • Soak the dried konbu in water until softened, then tie a knot in the center of each strip.
  • Cut the konnyaku block into five equal pieces, then slice each piece diagonally to create triangular shapes.

Prepare the Fish Cakes

  • Slice each chikuwa diagonally at a 30-degree angle.
  • 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.
  • If the flat satsuma-age pieces are large, cut them into halves or quarters, preferably diagonally to expose more of the interior.
  • Ganmodoki is typically round and large; halve it to make it easier to eat.

Cook the Base Ingredients

  • 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

  • Reduce the heat to low and let the ingredients simmer gently for 10-15 minutes.

Add Remaining Ingredients

  • 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

  • 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

  • Warm the oden before serving, and enjoy it hot with a side of spicy mustard.

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.

Nutrition

Calories: 350kcal
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