What is Oden?
What is Konnyaku?
Konnyaku, konjac, yam cake, or shirataki (this term is only used for the noodles), is a Japanese food made from the bulb of the konjac plant. The bulb is dried, ground into a flour, and mixed with calcium hydroxide, and water. This is what gives konjac its rubbery texture. The mixture is then boiled into blocks and shaped into noodles, triangles, and various other shapes once it’s cooled.
What Are Fishcakes?
Fishcakes are a popular Asian food made of pureed or ground fish, or other seafood, combined with flour, egg, salt, and water. The mixture is then shaped into patties, balls, or other various shapes, and either fried or boiled. It should be noted that every fishcake recipe is unique and may contain other ingredients than the ones listed above.
Fishcakes are a staple in Asian cooking – they are used in soups stews, salads, stir fries, or can be served as an appetizer or a side with a dipping sauce.
Ingredients for Oden (おでん)
- Broth: A mixture of water, kelp, soy sauce, mirin, and bonito flakes.
- Eggs: I’m using large eggs but feel free to use any type of egg for this recipe.
- Daikon: When purchasing daikon, get one that feels firm and heavy, with a white exterior. A heavy daikon means that it’s fresh since it’s high in water content.
- Carrot: Find a big carrot, one that is thick in diameter. Japanese carrots are much more thick than the North American ones, which makes them better for stewing since they take longer to cook, and don’t get as mushy.
- Konjac (konnyaku): You can use any type of konjac for this recipe, including shirataki noodles, which is what I’m using.
- Fishcakes: This dish is all about fishcakes so make sure to use good ones! If you are not too familiar with fishcakes, ask someone at your nearest Asian grocery store for recommendations, or if you live near a Japanese supermarket, look for an oden fishcake set in the frozen section.
- Karashi mustard: Using mustard is optional but highly recommended! Karashi mustard has a very distinct taste that doesn’t resemble any other yellow mustard. It’s made with mustard green seeds that have been crushed and sometimes mixed with horseradish. It’s sold in paste or powder form.
How to Make Oden
- Gather all of your kitchen tools and ingredients.
- Peel the daikon and the carrot and slice them into 2-inch thick rounds. Set aside.
- Slice the konnyaku into small triangles and the fishcakes in half, if the patties are big.
- Pour the water in a pot and add the piece of kelp. Turn the heat on and bring to a boil.
- When the water starts to boil, immediately remove the kelp and set it aside. You won’t need it for this dish anymore but it makes a delicious rice topping. Just slice the kelp into thin strips and fry in a pan with a little soy sauce sauce and sugar. Super yummy!
- Add the soy sauce and mirin and stir. Add the bonito flakes and let them sink to the bottom. Remove the flakes with a strainer. You won’t need the flakes again for this recipe but instead of throwing them away (such a waste!), use them to make an easy furikake or read this post on what to do with used bonito flakes.
- Bring the broth to a boil and add the eggs, daikon, carrot, and konjac. Lower the heat to a bubbling simmer, cover, and cook for 45 minutes.
- Add the fishcakes and cook for an additional 10-15 minutes. Serve with karashi mustard. Itadakimasu!
What to Serve with Oden
- Japanese watercress salad (cresson salada)
- Japanese seaweed salad (kaisou salada)
- Edamame with soy and sesame sauce
- Iceberg lettuce with Japanese carrot ginger dressing
- Japanese cucumber salad (sunomono)
Oden (Japanese one-pot fish cake stew)
Oden is a delicious a Japanese winter stew filled with vegetables, eggs, fishcakes, and konjac.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 people 1x
- Category: Stew
- Method: Boiling
- Cuisine: Japanese
- Diet: Low Calorie
- 4 medium or hard boiled eggs
- 300g daikon radish
- 100g carrot
- 7oz konjac, konnyaku (shirataki) noodles or block
- 15oz mix of fishcakes and fish balls
- Karashi mustard (optional but recommended)
- 6 1/2 cups water
- 4 x 4 inch square kelp
- 1/4 cup soy sauce
- 2 1/2 tablespoons mirin
- 45g bonito flakes
- Peel the daikon until you get to the transparent part. The skin is quite thick so if you are using a peeler you may need to go over the same area 3-4 times. Slice the daikon into 2-inch thick rounds and cut a shallow x across one side of each round. This is to help the daikon absorb the broth flavor. Set aside.
- Peel and cut the carrot into 2-inch thick rounds. Set aside.
- Drain the konjac and rinse under cold water. Drain again. If you are using a block, slice the konjac into bite size triangles. Set aside.
- Put the water and kelp in a pot and bring to a boil. As soon as the water starts to boil, remove the kelp.
- Stir in the soy sauce and mirin and lower the heat to a simmer.
- Add the bonito flakes to the pot and leave until all of the flakes have sunk to the bottom. Remove the bonito flakes with a strainer and set aside. Don’t throw it away! There are a couple of easy recipes you can make with the used flakes, scroll down to the notes to see.
- Add the eggs, daikon, carrot, and konjak to the broth and bring to a boil. Lower the heat to a bubbling simmer and put the lid on. Cook for 45 minutes.
- Add the fish cakes and fish balls and cook for an additional 10-15 minutes.
- Serve oden in bowls and with a little karashi mustard for some heat.
To store: Transfer the oden to an airtight storage container and refrigerate for up to 3 days.
- Serving Size:
- Calories: 294
- Sugar: 6.2 g
- Sodium: 1456.3 mg
- Fat: 7.8 g
- Saturated Fat: 1
- Carbohydrates: 29.8 g
- Fiber: 2.7 g
- Protein: 9.1 g
- Cholesterol: 200.6 mg
Keywords: hot pot, nabe, soup, main