Oden is a one-pot dish made up of ingredients as daikon (Japanese white radish), boiled eggs, “konnyaku” (Japanese gelatine product made of an Asian tropical area plant), and processed fish cakes steamed in a light soy sauce dashi broth. It is often flavoured with the Japanese mustard Karashi. This meal is typically served during Japanese winter time.

Oden ingredients may vary from region to region as well as from household to household. The meal is commonly available at convenience stores or food carts.

  • 4 cups of dashi soup
  • 1/3 of daikon
  • 4 eggs
  • 2 medium-sized potatoes
  • 1 konnyaku
  • 2 or 4 fish paste cakes (for example, “hanpen”, ”satsumaage” or “chikuwa”)
  • 4 ganmodoki (tofu fritters)
  • 2 atsuage (deep fried tofu)
  • 4 musubi-kombu (knotted kelp)
  • 4 - 5 tbsp of soy sauce
  • 1 tbsp of sugar
  • 2 tbsp of sake
  • Firstly, blanch both types of tofu by placing tofu into boiling water and simmer 5 minutes. Then cut atsuage (tofu) into large triangles.
  • Put eggs into a pot with water and boil for 10 minutes.
  • Then peel them off. Skin a daikon off and chop into circa 2 cm thick roundlets, skin off potatoes and cut them into halves, cut the konnyaku into large triangles and cut the fish paste cakes into large pieces.
  • Afterwards, pour dashi soup over a large pot.
  • Add soy sauce, sake and sugar.
  • Put the remaining ingredients into the pot and bring them to a boil.
  • Then reduce the heat and simmer for 40 to 60 minutes. You can add more soy sauce or dashi soup if necessary.

Oden Recipe videos


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