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Oden Recipe

Japanese · Soup · 80 min total

Oden is a comforting Japanese hot pot dish featuring a variety of ingredients simmered in a light, soy-flavored dashi broth. This recipe offers a classic home-style version with daikon, eggs, and fish cakes.

Ingredients

• 1 piece dried kombu (kelp), about 4x4 inches
• 4 cups water
• 1/2 cup bonito flakes (katsuobushi)
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 daikon radish (about 12 oz), peeled and cut into 1-inch rounds
• 4 hard-boiled eggs, peeled
• 4 fish cake (chikuwa or narutomaki), sliced diagonally
• 4 small potatoes (or 2 medium, halved)
• 1 block (about 7 oz) firm tofu, cut into 1-inch cubes
• 4 pieces kamaboko (fish cake), sliced
• 1 tablespoon vegetable oil (for searing tofu, optional)

Instructions

1. Make dashi: In a pot, soak kombu in water for 30 minutes. Then heat over medium heat until just before boiling. Remove kombu. Add bonito flakes, bring to a boil, then remove from heat. Let steep for 5 minutes. Strain through a fine-mesh sieve, discarding solids.
2. Return dashi to pot. Add soy sauce, mirin, sugar, and salt. Stir to dissolve.
3. Parboil daikon: In a separate pot, cover daikon rounds with water and bring to a boil. Cook for 10 minutes, then drain. This removes bitterness.
4. Add daikon and potatoes to the broth. Simmer over medium-low heat for 20 minutes, or until daikon is tender.
5. Meanwhile, if using tofu, heat oil in a non-stick skillet over medium-high heat. Sear tofu cubes until lightly browned on all sides. Set aside.
6. Add hard-boiled eggs, fish cakes, tofu, and kamaboko to the pot. Continue simmering for another 10-15 minutes, allowing flavors to meld.
7. Taste and adjust seasoning with more soy sauce or salt if needed. Serve hot in bowls with some broth.

Tips

• Oden tastes even better the next day as flavors develop. Store in the refrigerator and reheat gently.
• Feel free to add other ingredients like konnyaku (yam cake), octopus, or meatballs.
• Serve with Japanese mustard (karashi) for dipping.

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