📝 About This Recipe
Oden is the ultimate Japanese comfort food, a soul-soothing 'Nimono' dish that brings warmth to the coldest winter nights. This one-pot masterpiece features an array of fish cakes, daikon radish, and boiled eggs gently simmered in a light, savory dashi broth infused with soy sauce and mirin. As the ingredients soak, they transform into tender morsels that burst with a deep, umami-rich flavor that is both delicate and profoundly satisfying.
🥗 Ingredients
The Broth (Oden Tsuyu)
- 8 cups Dashi Stock (Preferably made from kombu and katsuobushi for depth)
- 3 tablespoons Light Soy Sauce (Usukuchi) (Keeps the broth clear; use regular soy if unavailable)
- 2 tablespoons Mirin (High quality for subtle sweetness)
- 2 tablespoons Sake (To remove fishiness and add aroma)
- 1/2 teaspoon Salt (Adjust to taste)
Main Simmering Ingredients
- 1 large Daikon Radish (Peeled and cut into 1-inch thick rounds)
- 4-6 pieces Eggs (Hard-boiled and peeled)
- 1 block Konnyaku (Yam Cake) (Cut into triangles and parboiled)
- 2-3 tubes Chikuwa (Japanese tube-shaped fish cakes, sliced diagonally)
- 4-6 pieces Satsuma-age (Fried fish cakes of various shapes)
- 1 block Atsu-age (Deep-fried tofu, cut into bite-sized triangles)
- 4 pieces Mochi Kinchaku (Fried tofu pouches stuffed with mochi)
- 2 strips Kombu (Rehydrated and tied into knots)
For Serving
- 2 tablespoons Karashi (Japanese hot yellow mustard paste)
👨🍳 Instructions
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1
Prepare the daikon by peeling the skin deeply and rounding off the sharp edges (mentori) to prevent them from breaking during simmering. Score a shallow 'X' on one side of each disc to help flavor absorption.
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2
Place the daikon rounds in a pot with enough water to cover (or use rice-washing water for extra sweetness) and simmer for 15-20 minutes until semi-translucent. Drain and rinse.
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3
Prepare the konnyaku by cutting it into triangles and scoring the surface in a diamond pattern. Parboil for 2-3 minutes to remove its earthy smell, then drain.
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4
Blanch all the fried fish cakes (Satsuma-age, Chikuwa) and fried tofu (Atsu-age) in boiling water for 30 seconds to remove excess surface oil. This ensures a clean-tasting broth.
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5
In a large, wide ceramic pot (Donabe) or a heavy-bottomed stockpot, combine the dashi stock, soy sauce, mirin, sake, and salt. Bring to a very gentle simmer over medium heat.
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6
Add the prepared daikon, konnyaku, kombu knots, and hard-boiled eggs to the pot. These ingredients take the longest to absorb flavor.
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7
Lower the heat to the lowest setting. The broth should barely quiver, not boil. Simmer uncovered or with an otoshibuta (drop lid) for 45-60 minutes.
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8
Add the various fish cakes (Chikuwa, Satsuma-age) and the Atsu-age tofu. Simmer for another 15-20 minutes. Avoid overcooking fish cakes as they can lose their texture and flavor.
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9
In the final 5-10 minutes of cooking, gently nestle the Mochi Kinchaku into the broth so the mochi inside softens without the pouch bursting.
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10
Turn off the heat. For the best flavor, let the Oden sit for at least 1-2 hours (or even overnight) to allow the ingredients to fully 'steep' in the broth, then reheat gently before serving.
💡 Chef's Tips
Never let the broth reach a rolling boil; high heat makes the broth cloudy and toughens the fish cakes. Rounding the edges of the daikon (mentori) is a professional chef's secret to keeping the pieces beautiful and intact. Blanching the fried ingredients is crucial to prevent the broth from becoming greasy and heavy. Oden tastes even better the next day after the ingredients have had time to absorb the broth as they cool down. If you can't find specific fish cakes, use any variety of Japanese 'Nerimono' available at your local Asian market.
🍽️ Serving Suggestions
Serve in deep bowls with a generous amount of hot broth. Always provide a small dollop of Karashi (Japanese mustard) on the side of the bowl for a pungent kick. Pair with a cup of hot Sake (Atsukan) or a chilled Japanese lager. A side of steamed white rice or simple Udon noodles can turn this into a heartier meal. Finish the leftover broth by adding cooked udon or rice to soak up every drop of umami.