Traditional Japanese Oden: A Comforting One-Pot Dish Recipe

Ingredients

2 liters Dashi
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sake
3 tablespoons sugar
1 Daikon radish, peeled and cut into 1-inch thick rounds
8 boiled eggs
8 pieces Konnyaku
8 small potatoes, peeled
1 block of firm tofu, cut into 8 pieces
3 Chikuwa (tube-shaped fish cake)
4 Atsuage (thick deep-fried tofu)
8 skewers of Kuro-mame (black soybeans)
4 skewers of Satsuma-age (fried fish balls)
8 pieces of Gobō-maki (burdock root wrapped in fish paste)
4 pieces of beef tendons
8 pieces of Nankotsu (chicken cartilage)
Mustard, for serving

Steps and instructions

Prepare the dashi stock in a large pot and bring it to a simmer.
Add the soy sauce, mirin, sake, and sugar to the simmering dashi and stir until combined.
Peel the daikon radish and cut into 1-inch thick rounds. Add these to the pot.
Peel the potatoes and add these to the pot along with the boiled eggs and konnyaku.
Cut the firm tofu into 8 pieces and add these to the pot along with the chikuwa and atsuage.
Prepare the skewers of kuro-mame and satsuma-age, and the individual pieces of gobō-maki. Add these to the pot as well.
Add the beef tendons and nankotsu to the pot. Make sure all ingredients are submerged in the broth. If not, add more dashi or water.
Cover the pot and simmer on low heat for at least 2 hours, or up to 4 hours for more flavor absorption. Keep an eye on the pot to ensure it doesn't boil dry, adding more dashi or water as needed.
Once done, allow the oden to cool slightly and serve in bowls with some broth. Provide mustard on the side for those who like to add it to their dish.

Tools for making

Large pot - A pot large enough to hold all the ingredients and simmer the oden.
Knife - A sharp knife for peeling and cutting the daikon radish, potatoes, and other ingredients.
Cutting board - A sturdy cutting board for preparing and chopping the ingredients.
Skewers - Skewers to prepare the kuro-mame, satsuma-age, and gobō-maki.
Spoon - A spoon for stirring the dashi and broth.
Measuring cup - A measuring cup for accurately measuring the soy sauce, mirin, sake, and sugar.
Strainer - A strainer for separating and removing any impurities from the dashi stock.
Bowls - Bowls for serving the oden.

Recipe variations

Use different types of broth, such as chicken broth or vegetable broth, instead of dashi for a different flavor profile.
Experiment with different vegetables, like carrots, cabbage, or mushrooms, to add variety to the oden.
Add different types of seafood, such as shrimp, squid, or fish fillets, to create a seafood-centric oden.
Try using different types of tofu, like silken tofu or smoked tofu, for a unique texture and taste.
Include different types of meat, such as chicken, pork, or beef, to make it a meat-filled oden.
Customize the seasoning by adding chili flakes, ginger, or garlic for a spicier or more aromatic flavor.
Experiment with different dipping sauces or condiments, such as ponzu sauce or sesame sauce, to enhance the flavors of the oden.
Make it vegetarian or vegan-friendly by omitting meat and seafood and using vegetable-based protein alternatives like seitan or tempeh.
Add udon noodles or ramen noodles to turn it into a heartier noodle-based oden dish.
Try different herbs and spices, like cilantro or lemongrass, to infuse unique flavors into the oden.

Recipe overview

Oden: A Delicious, Hearty Japanese Hot Pot Recipe

Immerse yourself in the rich flavors of traditional Japanese cuisine with our Oden recipe. Oden is a type of nabemono (Japanese one-pot dishes), which is typically served in the colder seasons. It's hearty, warming, and absolutely packed with flavors that have been allowed to meld and develop over hours of slow cooking.

This dish is a wonderful medley of ingredients, including daikon radish, boiled eggs, konnyaku (a type of jelly made from potatoes), tofu, and a variety of fish cakes, all simmered gently in a flavorful dashi broth. The result is a pot full of soft, well-flavored ingredients that are both comforting and satisfying.

Our recipe aims to stay as close to the traditional Oden as possible, but don't be afraid to make your own adjustments according to your taste. After all, part of the joy of cooking is making a dish your own. So, ready your chopsticks and let's get cooking!

Common questions

How long does it take to simmer the oden? Simmer the oden on low heat for at least 2 hours, or up to 4 hours for more flavor absorption.
Can I substitute the dashi with another type of broth? While traditional oden is made with dashi, you can substitute it with other types of broth like vegetable broth or chicken broth if desired.
Can I add other ingredients to the oden? Absolutely! Oden is a versatile dish, and you can add other ingredients such as fish cakes, mushrooms, or different types of tofu to customize it to your liking.
Can I use different types of meat in the oden? Yes, you can add different types of meat like chicken, pork, or even seafood to the oden. Adjust the cooking time accordingly based on the type of meat you choose.
How should I store leftover oden? Store leftover oden in an airtight container in the refrigerator. It can be reheated on the stovetop or in the microwave when ready to enjoy again.

Serving dishes and utensils

Large pot - A large pot is essential for simmering the oden ingredients and preparing the broth.
Skewers - Skewers are needed for making the kuro-mame, satsuma-age, and gobō-maki. They help hold the ingredients together during cooking.
Peeler - A peeler is necessary for peeling the daikon radish and potatoes.
Knife - A knife is needed for cutting the daikon radish, tofu, and other ingredients into the desired shapes.
Tongs - Tongs are useful for handling the boiled eggs, konnyaku, and other ingredients while cooking and serving.
Ladle - A ladle is helpful for scooping broth and serving the oden into bowls.
Bowls - Bowls are necessary for serving the oden along with the broth.
Spoons - Spoons are required for enjoying the oden and sipping the flavorful broth.

Origin stories

Oden, this comforting, one-pot wonder, is a cherished staple in Japan, particularly during the colder months. Its roots trace back to the Muromachi period in the 14th century, where a similar dish called "dengaku," skewers of tofu and konnyaku slathered with miso, was served. Over time, the flavors evolved to incorporate a soy-based broth, and the variety of ingredients expanded to include vegetables, eggs, and a myriad of protein options, all simmered together to create a symphony of flavors. Each region in Japan has its own variation of oden, reflecting their unique local produce. For instance, in Nagoya, a sweet red miso-based broth is favored, whereas in Osaka, the broth is typically lighter. Despite its humble appearance, every bite of oden tells a story of regional diversity, historical evolution, and the heartwarming comfort of home-cooked meals.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.