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Oden: photo of the dish
Illustrative photo: Mori Chan — CC BY 2.0, Wikimedia Commons
Soups

Oden

A light Japanese stew of simmered eggs, tofu, daikon and fish cakes in a dashi broth. It is eaten hot in winter, especially at konbini convenience stores, where it is served by the checkout.

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Ingredients

Ingredients

Bouillon

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the daikon into thick 3 cm rounds, peel them and cook for 10 minutes in boiling water to soften them.
  2. In a large saucepan, pour in the litre of water with the kombu, bring to a gentle simmer and remove the kombu just before it boils.
  3. Add the dashi powder, soy sauce, mirin and salt, then add the drained daikon.
  4. Add the konnyaku cut into triangles and the fried tofu, then let it simmer gently for about 45 minutes.
  5. Add the peeled hard-boiled eggs and the fish cakes 15 minutes before the end of cooking.
  6. Check the seasoning: the broth should be mild and lightly fragrant. Adjust with a dash of soy sauce if needed.
  7. Serve hot in bowls, with a few bonito flakes and a dab of Japanese mustard.

Variations and tips

Vegetarian version. Replace the dashi and bonito with a broth of kombu and shiitake mushrooms, and use only tofu and vegetables.

Using what you can find. If konnyaku is hard to find, use large cubes of firm tofu or potatoes cut into chunks.

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Original Ecomely recipe.