Oden – Japanese Winter Vegetables Recipe

When I am in Japan in the fall or winter, I often go to a convenience store for Oden. Oden is a very simple dish consisting of vegetables, eggs, ‘konyaku‘, cooked in a light soy based or kombu based broth. I’ve added some garlic and ginger to mine to give it a bit of a twist.

Oden – Japanese Winter Vegetables

bowl of cooked daikon and carrots
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 2 people 1x
  • Category: Side
  • Cuisine: Japanese


  • 4 carrots (roughly chopped)
  • 1/2 pound daikon (roughly chopped)
  • 1 onion (roughly chopped)
  • 1 shallot (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 tablespoon ginger (peeled and grated)
  • 2 cups water
  • 2 teaspoons granulated sugar
  • 5 tablespoons soy sauce
  • 1 teaspoon powdered dashi
  • 1 tablespoon cooking sake
  • 2 tablespoons mirin
  • 2 tablespoons vegetable oil


  1. Do your prep first, have all of your vegetables ready.In a pot over medium heat, add oil, ginger, garlic and shallot. Cook for 2 minutes and add onions. Cook for about 5 minutes, until onions are translucent. Add carrots and daikon, and cook for 2 minutes. Add water, stir, add dashi, sake, mirin, sugar and soy, stir well.
  2. Bring to boil, lower heat and simmer for 30 minutes (until daikon and carrots are soft).
  3. Serve with rice.


  • Calories: 294
  • Saturated Fat: 1
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