Classic Japanese Oden

Warm up your evening with a comforting bowl of *Classic Japanese Oden*, a traditional one-pot dish that brings together a medley of hearty ingredients simmered in a savory dashi-based broth. This classic recipe features tender daikon radish, chewy konnyaku, assorted fish cakes, chikuwa, and silky tofu, enriched with the umami goodness of soy sauce, mirin, and sake. Boiled eggs, napa cabbage, and a sprinkle of fresh green onions complete this satisfying meal that's perfect for colder months. With a prep time of just 30 minutes and an hour-long simmering process, this soulful Japanese hot pot is a delightful way to enjoy a blend of flavors and textures in every bite. Perfect for sharing, this oden recipe is a must-try for fans of authentic Japanese comfort food.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 1 medium Daikon radish
• 1 block Konnyaku
• 200 g Fish cakes (assorted)
• 2 sticks Chikuwa (fish paste stick)
• 4 Boiled eggs
• 0.25 head Napa cabbage
• 0.5 block Firm tofu
• 8 cups Dashi stock
• 0.25 cup Soy sauce
• 2 tbsp Mirin
• 2 tbsp Sake
• 1 tbsp Sugar
• 1 tsp Salt
• 2 stalks Green onions

Directions

Step 1

Begin by preparing the ingredients. Peel the daikon radish and cut it into 1-inch thick rounds. Parboil the daikon in a pot of water for about 10 minutes to soften, then drain.

Step 2

Blanch the konnyaku block in boiling water for 5 minutes to remove any distinct odors. Slice into bite-sized pieces.

Step 3

Cut the assorted fish cakes into manageable pieces if they are too large. Slice the chikuwa into halves or thirds.

Step 4

Prepare the boiled eggs by peeling them. You can also add a slight score to the surface to help absorb the flavors.

Step 5

Cut the napa cabbage into large chunks. Cube the tofu into 1-inch pieces.

Step 6

In a large pot, combine the dashi stock, soy sauce, mirin, sake, sugar, and salt. Bring to a gentle boil over medium heat.

Step 7

Add the daikon, konnyaku, tofu, and fish cakes to the pot. Ensure they are submerged in the broth. Reduce the heat to low and simmer for about 60 minutes, allowing the flavors to meld.

Step 8

After 60 minutes, add the boiled eggs, napa cabbage, and chikuwa to the pot. Simmer for an additional 20-30 minutes, or until all ingredients are tender and have absorbed the flavorful broth.

Step 9

Taste the broth and adjust seasoning if necessary, adding more soy sauce or salt to taste.

Step 10

Chop the green onions finely and sprinkle over the served oden for a fresh garnish.

Step 11

Serve the oden hot in bowls, ensuring each serving has a mix of ingredients and plenty of the delicious broth.

Nutrition Facts

Serving size	3250 grams (3250.0g)

Amount per serving	% Daily Value*
Calories	1250

Total Fat 52.80g	68%
Saturated Fat 12.40g	62%
Polyunsaturated Fat 4.50g
Cholesterol 924mg	308%
Sodium 9967mg	433%
Total Carbohydrate 105.80g	38%
Dietary Fiber 15.10g	54%
Total Sugars 41.70g
Protein 93.70g	187%

Vitamin D 400IU	2000%
Calcium 915mg	70%
Iron 12mg	68%
Potassium 2392mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 29.4%

Carbs: 33.2%