Oden (Japanese Fish Cake Stew)
Oden is a delicious a Japanese winter stew filled with vegetables, eggs, fishcakes, and konjac.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 medium or hard boiled eggs
- 300g daikon radish
- 100g carrot
- 7oz konjac, konnyaku (shirataki) noodles or block
- 15oz mix of fishcakes and fish balls
- Karashi mustard (optional but recommended)
- 6 1/2 cups water
- 4 x 4 inch square kelp
- 1/4 cup soy sauce
- 2 1/2 tablespoons mirin
- 45g bonito flakes
Instructions
- 1
Peel the daikon until you get to the transparent part. The skin is quite thick so if you are using a peeler you may need to go over the same area 3-4 times. Slice the daikon into 2-inch thick rounds and cut a shallow x across one side of each round. This is to help the daikon absorb the broth flavor. Set aside.
- 2
Peel and cut the carrot into 2-inch thick rounds. Set aside.
- 3
Drain the konjac and rinse under cold water. Drain again. If you are using a block, slice the konjac into bite size triangles. Set aside.
- 4
Put the water and kelp in a pot and bring to a boil. As soon as the water starts to boil, remove the kelp.
- 5
Stir in the soy sauce and mirin and lower the heat to a simmer.
- 6
Add the bonito flakes to the pot and leave until all of the flakes have sunk to the bottom. Remove the bonito flakes with a strainer and set aside. Don’t throw it away! There are a couple of easy recipes you can make with the used flakes, scroll down to the notes to see.
- 7
Add the eggs, daikon, carrot, and konjak to the broth and bring to a boil. Lower the heat to a bubbling simmer and put the lid on. Cook for 45 minutes.
- 8
Add the fish cakes and fish balls and cook for an additional 10-15 minutes.
- 9
Serve oden in bowls and with a little karashi mustard for some heat.