Classic Oden
This comforting Japanese one-pot dish features a variety of ingredients simmered in a light, savory dashi broth. It's a perfect meal for colder weather, offering a harmonious blend of flavors and textures.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain eggs, fish, gluten, mustard, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
broth
- 1,000 mlwater
- 20 gkatsuobushi
- 10 gkombu
- 60 mlsoy sauce
- 30 mlmirin
- 5 gsugar
ingredients
- 0.5 pcsdaikon radish, peeled and cut into 2.5cm thick rounds
- 4 pcshard-boiled egg, peeled
- 250 gkonnyaku block (konjac yam cake), cut into triangles or rectangles
- 4 pcschikuwa, cut in half
- 2 pcsfried tofu cake, cut in half
- 100 gfish cake, assorted, cut into bite-sized pieces
garnish
- 1 tspmustard(optional)
Equipment
fine-mesh sieve · large pot · cutting board · knife
The method
Step by step
- 1
Prepare the dashi broth: Place the water and kombu in a large pot and bring to a gentle simmer over medium heat.
About 10 min
Cook’s note: Do not boil the kombu, as it can make the broth bitter.
- 2
Remove the kombu from the pot once the water is simmering, then add the katsuobushi.
- 3
Simmer for 2 minutes, then remove from heat and let it sit for 5 minutes.
About 7 min
- 4
Strain the dashi broth through a fine-mesh sieve, discarding the solids, and return the clear broth to the pot.
About 2 min
- 5
Add the soy sauce, mirin, and sugar to the dashi broth and stir until the sugar dissolves.
About 1 min
- 6
Add the daikon radish to the broth and bring it to a simmer.
Cook’s note: Daikon takes the longest to cook, so add it first.
- 7
Reduce the heat to low, cover, and simmer for 30 minutes, or until the daikon is tender.
About 30 min
- 8
Add the hard-boiled eggs, konjac, chikuwa, fried tofu cakes, and assorted fish cakes to the pot.
- 9
Continue to simmer for another 30 minutes, ensuring all ingredients are heated through and have absorbed the broth's flavor.
About 30 min
Cook’s note: The longer it simmers, the more flavor the ingredients will absorb.
- 10
Serve hot, optionally with a dollop of mustard on the side.
Keep it good
Store leftover oden in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through.
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