Japanese Oden Recipe
Japanese · Main course · 80 min total
A comforting one-pot winter dish featuring a variety of ingredients simmered in a light soy-flavored dashi broth. This recipe offers a home-style version with easy-to-find ingredients.
20
min prep
min prep
60
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 4 cups dashi stock (or 4 cups water + 1 tsp dashi powder)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake (optional)
- 1 tsp sugar
- 4 hard-boiled eggs, peeled
- 4 small potatoes, peeled and halved
- 1 large carrot, cut into chunks
- 4 thick slices daikon radish, peeled
- 4 pieces fried tofu (aburaage), blanched and cut in half
- 4 fish cake slices (e.g., kamaboko or chikuwa)
- 4 mochi-filled tofu pouches (optional)
Instructions
- In a large pot, combine dashi stock, soy sauce, mirin, sake (if using), and sugar. Bring to a simmer over medium heat.
- Add daikon and carrots; simmer for 15 minutes.
- Add potatoes and hard-boiled eggs; continue simmering for another 15 minutes.
- Add fried tofu, fish cakes, and mochi-filled pouches (if using). Simmer for 10 minutes.
- Taste broth and adjust seasoning with more soy sauce or sugar if needed.
- Let oden rest for 10 minutes before serving to allow flavors to meld. Serve hot with karashi mustard or soy sauce on the side.
Tips
- Oden tastes even better the next day as flavors deepen.
- You can add other ingredients like konnyaku, octopus, or meatballs.
- Leftover broth can be used as a base for udon noodles.
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