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Oden (Japanese one-pot fish cake stew)

ODEN

Oden is a delicious a Japanese winter stew filled with vegetables, eggs, fishcakes, and konjac. 

Ingredients

Scale

Ingredients

  • 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)

Broth

  • 6 1/2 cups water
  • 4 x 4 inch square kelp
  • 1/4 cup soy sauce
  • 2 1/2 tablespoons mirin
  • 45g bonito flakes

Instructions

  1. 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.
  2. Peel and cut the carrot into 2-inch thick rounds. Set aside.
  3. 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.
  4. Put the water and kelp in a pot and bring to a boil. As soon as the water starts to boil, remove the kelp.
  5. Stir in the soy sauce and mirin and lower the heat to a simmer.
  6. 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.
  7. 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.
  8. Add the fish cakes and fish balls and cook for an additional 10-15 minutes.
  9. Serve oden in bowls and with a little karashi mustard for some heat.

Notes

To store: Transfer the oden to an airtight storage container and refrigerate for up to 3 days.

Nutrition

Keywords: hot pot, nabe, soup, main

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