Japanese•comfort
Oden
Oden is a Japanese stew made with hard-boiled eggs, daikon, fish cakes and dashi soup as ingredients. Easy and one of the best oden recipes with homemade dashi.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups homemade dashi
- 1/2 cup water
- 2 kombu strips (softened, tie into knots, optional)
- 12 oz (350g) Japanese oden fish cakes and fish balls
- 2 hard-boiled eggs
- 6 oz (175g) daikon (cut into wedges)
- 2 oz (60g) konnyaku (cut into pieces or wedges, optional)
- 1 tablespoon soy sauce
- 2 tablespoons mirin
- 1 tablespoon cooking sake
- Japanese Togarashi (Japanese 7-Spice Blend (S&B Brand))
- Japanese mustard (Karashi, for serving)
Instructions
- 1
Rinse the fish cakes and fish balls under running water to remove excess oil. Drain, pat dry with paper towels, and set aside.
- 2
In a soup pot, bring the dashi, water, and kombu strips (if using) to a boil. Add the daikon and simmer on low heat until cooked through.
- 3
Add the hard-boiled eggs, konnyaku (if using), and fish cakes. Pour in the soy sauce, mirin, and sake. Reduce the heat to low and simmer for 15 minutes. Serve the oden warm with Japanese mustard and togarashi.