Oden is a beloved one-pot Japanese dish that serves as the ultimate comfort food, especially on chilly days. This dish is known for its rich, flavorful broth and versatile ingredients. Traditional toppings for oden often include fish cakes, daikon radish, konjac, and boiled eggs. However, the beauty of oden lies in its adaptability—the broth is the star, and you can add almost any ingredient you like to the pot.

What is Oden?

Oden is a traditional Japanese one-pot dish that features a variety of ingredients simmered in a flavorful broth. Typically served in the winter, oden consists of ingredients like fish cakes, daikon radish, konjac, boiled eggs, and sometimes mushrooms or other vegetables. The dish is known for its warm, comforting nature and the versatility of its ingredients, which can vary based on personal preferences and regional variations. The key element of oden is its dashi-based broth, which infuses the ingredients with a rich umami flavor.

In Vancouver, I found it challenging to find dashi powder that is MSG-free or additive-free. To overcome this, I opted to make my own dashi broth from scratch. I was pleasantly surprised at how simple it was to prepare, requiring just two key ingredients: kombu (dried kelp) and katsuobushi (dried bonito flakes). Following the Awase Dashi recipe from Just One Cookbook, I achieved a deliciously umami-rich broth that perfectly complements the oden.

Key Ingredients for Oden

• Awase dashi broth: The flavored base made from kombu and katsuobushi, soy sauce, dark soy sauce, sugar, mirin, and salt.
• Kombu (dried kelp): Adds umami and depth to the broth.
• Katsuobushi (dried bonito flakes): Provides a rich, savory flavor to the broth.
• Konjac: A chewy, low-calorie ingredient often used in Japanese cuisine.
• Daikon: A mild-flavored radish that absorbs the broth’s flavor well.
• Konjac Komusubi Noodles: Adds a unique texture to the dish.
• Chikuwa: A Japanese fish cake tube that adds a savory taste.
• Assorted fish cakes and fish balls

For this particular batch of oden, I included a mix of classic and unique ingredients. Alongside the traditional fish cakes, daikon radish, and konjac, I added chikuwa (a type of fish cake), shiitake mushrooms, and seafood mushrooms. I even crafted some fish cake sheet skewers for an extra touch of flavor and presentation. Whether you stick to traditional ingredients or experiment with your favorites, the key to a great oden is a well-crafted broth that ties all the flavors together.

Oden (Japanese Fish Cake Stew)

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Prep Time 1 hour hr

Cook Time 2 hours hrs

Total Time 3 hours hrs

Course Main Course, Soup

Cuisine Japanese

Servings 4 people

Equipment

• Always Pan

Ingredients

  

1x2x3x

Awase Dashi

• 2 L water
• 20 g kombu (dried kelp)
• 20 g katsuobushi (dried bonito flakes)

Oden Broth

• 2 L awase dashi broth
• 4 tbsp soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp sugar
• 1 tbsp mirin
• ¼ tsp kosher salt

Other Ingredients

• 1 block konjac
• 3-4 shiitake mushrooms
• 1 pack seafood mushroom
• 1 pack konjac komusubi noodles
• 1 pack chikuwa
• 3-5 fish cake sheets
• fish cakes your preferred ones
• 1 daikon

Instructions

 

Awase Dashi (recipe from Just One Cookbook)

• In a pot, add kombu and water. Heat over medium-low until the water is nearly boiling, about 10 minutes.
• Just before it reaches a boil, remove the kombu to avoid a slimy texture and bitterness in the dashi.
• Add katsuobushi to the pot and bring the broth to a boil.
• Once boiling, reduce the heat and simmer for 30 seconds. Turn off the heat and let the katsuobushi settle at the bottom for about 10 minutes.
• Strain the dashi through a sieve into a bowl or measuring cup and set aside.

Oden Broth

• Add soy sauce, dark sauce, mirin, sugar, and salt to the dashi. Stir until well combined.

To Prepare the Ingredients:

• Peel the daikon and cut it into 1-inch pieces. Trim the edges to prevent breakage during cooking.
• In a pot, combine cold water, daikon, a handful of rice (about ¼ cup), and 1 teaspoon of salt. Boil until a skewer easily goes through the daikon to remove bitterness. Remove the daikon and reserve the water.
• Cut konjac blocks into smaller triangular pieces. Add to the reserved water and bring to a boil. Remove the konjac and set aside.
• Optionally, cut larger fish cakes in half. Add chikuwa, fish cakes, and fish cake sheets to the water. Boil for 1 minute to remove excess oil. Remove and discard the water.
• Wash the mushrooms and set aside.

To Assemble the Oden:

• Use a shallow pot or large saucepan with depth and a lid. Arrange all the prepared ingredients in the pot. Pour the prepared dashi over the ingredients and bring to a boil. Reduce the heat to low and simmer for 30-45 minutes. For deeper flavor, allow it to soak overnight.

Keyword Fish Cake Soup, Oden

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