√ 10 Oden Recipes: A Culinary Journey Through Japanese Comfort Food

Embark on a delicious culinary journey through the heart of Japanese comfort food with these 10 Oden recipes. From classic oden ingredients like daikon radish and konjac to unique variations, this collection offers a comprehensive guide to crafting the perfect oden pot. Discover the warmth and depth of flavor that makes oden a beloved Japanese staple and explore how to create your own comforting oden broth at home. Whether you’re a seasoned oden enthusiast or new to this flavorful experience, these recipes will inspire you to create a truly authentic and satisfying Japanese oden experience.

Making Delicious Oden Broth

This recipe guides you through creating a flavorful and authentic Oden broth, the heart of this comforting Japanese dish. We’ll cover the essential ingredients and steps to achieve a rich dashi base perfect for absorbing the delicious flavors of your favorite Oden toppings.

Ingredients

Broth:

20 grams kombu (dried kelp)
10 grams bonito flakes (katsuobushi)
1 tablespoon sugar
1 tablespoon soy sauce
2 tablespoons mirin
Salt to taste

Suggested Toppings:

Fish cakes
Mushrooms
Chikuwa (fish sausage)
Tofu
Napa cabbage
Hot dogs
Fish balls
Fish tofu

Instructions

Step 1: Preparing the Kombu

Soak the kombu in water for 4 hours to extract its umami flavor. This crucial step lays the foundation for a rich and complex broth.

Step 2: Building the Dashi Base

Bring 8 1/2 cups (2000 ml) of water to a boil. Add the soaked kombu (including the soaking water) and the bonito flakes. Boil for 10 minutes, allowing the flavors to meld.

Step 3: Seasoning and Simmering

Remove the bonito flakes (you can leave some in for added texture). Adjust the broth’s color to a light yellow-brown by adding soy sauce. Enhance the flavor profile with mirin and sugar. Finally, season with salt to taste. Add your chosen Oden toppings and simmer until cooked through, allowing them to absorb the delicious broth.

Step 4: Serving

Ladle the Oden into bowls, ensuring each serving includes a variety of your cooked toppings. Enjoy the comforting warmth and complex flavors of your homemade Oden.

Simple and Flavorful Clear Soup Oden

This recipe guides you through making a delicious and easy clear soup Oden. With just a few key ingredients and a simple simmering process, you can enjoy a comforting and flavorful bowl of Oden.

Ingredients

Oden Ingredients:

4 boiled eggs
1 block konjac
1 pack chikuwa
Your choice of other ingredients (optional)

Soup Base:

4 1/4 cups water (1000 ml)
1/2 cup white dashi (130 ml)

Instructions

Prepare the Ingredients: Cut the konjac into bite-sized pieces, scoring the surface first. Gather your other chosen ingredients (boiled eggs, chikuwa, etc.).
Combine Ingredients in Pot: Add the konjac (including the liquid from its package), boiled eggs, chikuwa, and any other chosen ingredients to a pot. Pour in the water and white dashi.
Simmer: Bring the pot to a gentle simmer over low heat. Cover and cook for approximately 3 hours, allowing the flavors to meld and deepen.
Serve: Ladle the Oden and broth into bowls and enjoy!

Easy Summer Vegetable Oden

This recipe provides a light and refreshing take on traditional Oden, perfect for enjoying during warmer months. It utilizes readily available summer vegetables and simple cooking techniques. You can adjust the vegetables according to your preference, making it a versatile dish for any occasion.

Ingredients

2 small tomatoes
1/2 ear of corn
1 eggplant
4 okra pods
1/2 hanpen (Japanese soft fish cake)
A few drops of vegetable oil
500 ml dashi soup (made with 5cm kelp and 10g dried bonito flakes, or use instant dashi granules)
1/2 teaspoon salt

Instructions

Prepare the Dashi: Make dashi soup using kelp and dried bonito flakes, or use instant dashi granules for convenience.
Prepare the Vegetables: Blanch the tomatoes in hot water to easily peel off the skins. Peel the eggplant (partially peeling is acceptable). Cut the eggplant in half lengthwise and soak in water to prevent discoloration. Cut the corn in half.
Prepare Okra & Hanpen: Sprinkle salt on the okra, rub, and rinse. This helps to remove the fuzz and enhance its texture. Cut the hanpen into 4 equal triangles.
Grill the Eggplant: Lightly grill the eggplant in a pan with a few drops of oil until slightly softened.
Simmer the Oden: In a pot, bring the dashi and salt to a boil. Add the corn and cook for about 10 minutes. Then, add the grilled eggplant, peeled tomatoes, and hanpen. Return to a boil, then reduce heat to low and simmer for 4-5 minutes.
Add Okra and Finish: Finally, add the okra and cook for another 3 minutes. Serve hot and enjoy!

Easy Japanese Oden (Fish Cake Stew)

This recipe guides you through making a comforting and flavorful Japanese Oden, a fish cake stew. With simple steps and readily available ingredients, you’ll be enjoying this classic dish in no time.

Ingredients

100g Daikon Radish
50g Cucumber
50g Bok Choy
1/2 cup Beech Mushrooms
1/2 cup Tofu Skin
200g Mixed Fish Cakes (Chikuwa, Gobouten, Squid Fishballs, etc.)
1 tbsp Mirin (Japanese Sweet Cooking Rice Wine)
4 tbsp Tsuyu (Japanese Soup Base)
2 tbsp Sake
1 piece Kombu Kelp (Dried Seaweed)
1.5 Liters Water

Instructions

Prepare the Kombu Broth: Soak the kombu kelp in 1.5 liters of cold water for 30 minutes to create a flavorful base. Remove the kombu before heating.
Prepare the Vegetables: Cut the daikon radish and cucumbers into 1/2-inch lengths. Rinse all vegetables thoroughly.
Create the Oden Broth: Add the mirin, sake, and tsuyu to the pot of kombu-infused water. Bring the mixture to a boil.
Cook the Hearty Vegetables: Reduce the heat to medium and add the daikon radish, tofu skin, and mushrooms. Simmer for approximately 15 minutes, or until the daikon becomes fork-tender.
Add the Remaining Ingredients: Add the fish cakes and bok choy to the simmering broth. Cook the fish cakes for about 3 minutes and the bok choy for about 2 minutes, ensuring they are heated through and absorb the flavors of the broth.
Serve and Enjoy: Ladle the oden into bowls and serve hot. For an extra kick, add Japanese mustard or your favorite condiment.

Authentic Oden: A Step-by-Step Guide to the Ultimate Japanese Comfort Food

This recipe guides you through creating a delicious and authentic Oden, a classic Japanese one-pot dish. From preparing the dashi broth to selecting the perfect ingredients and crafting a flavorful dipping sauce, we’ll cover everything you need to know to enjoy this comforting meal.

Ingredients

For the Oden:

1 medium daikon radish
1 medium carrot
Dried shiitake mushrooms
Assorted fish cakes (choose your favorites!)
7 cups dashi broth
2 tablespoons soy sauce
1 tablespoon mirin
2 tablespoons sake
1/2 teaspoon sugar
Salt to taste
2-4 Japanese cabbage rolls (Rolled Cabbage)
1 block konjac

For the Oden Dipping Sauce:

3 tablespoons ketchup
1 tablespoon miso
1 tablespoon dashi broth
1 teaspoon (or more) wasabi (optional, for spice)

Instructions

Preparing the Ingredients:

Dashi Broth: Prepare a flavorful dashi broth. Reserve the kombu kelp used in making the dashi to create kombu ties later. Simply cut the kombu into thin strips and tie a knot in the middle.
Cabbage Rolls: Prepare Japanese cabbage rolls (Rolled Cabbage).
Shiitake Mushrooms: Reconstitute dried shiitake mushrooms in warm water until softened.
Konjac: Score the konjac block lightly on both sides, cut into smaller pieces, and boil for 2 minutes to remove any strong odor. Drain and set aside.
Eggs: Hard-boil eggs for 10 minutes, then cool in an ice bath. Peel and gently poke holes around the surface to help absorb flavor.
Daikon and Carrot: Peel and cut daikon and carrot into 1-inch thick rounds. Make a small slit in the center of each round to aid flavor absorption. Parboil for 10 minutes, then drain and set aside.
Tofu Mochi Pouches (Optional): If using, cut aburaage (fried tofu pouches) in half and kirin mochi (rice cakes) into quarters. Stuff mochi into the tofu pouches and secure with toothpicks.
Fish Cakes: Prepare your assorted fish cakes. If using tubular fish cakes, insert green onion stalks and cut into smaller pieces. Cut other fish cakes into desired shapes.
Oden Dipping Sauce: Combine ketchup, miso, dashi, and optional wasabi in a bowl and mix well.

Cooking the Oden:

In a large pot, combine the dashi broth, cabbage rolls, daikon, carrot, konjac, hard-boiled eggs, and shiitake mushrooms. Start with the ingredients that require longer cooking times.
Add soy sauce, mirin, sake, and sugar to the pot. Bring to a boil.
Reduce heat to medium-high, cover, and simmer for 10 minutes.
Add the assorted fish cakes, cover, and simmer for another 5 minutes.
Add the kombu ties and simmer for a final 5 minutes.

Serving:

Transfer the Oden to a serving bowl or a donabe pot (Japanese earthenware pot). Serve hot with the prepared dipping sauce.

Delicious and Authentic Oden: A Step-by-Step Guide

This recipe guides you through making a flavorful and authentic Oden, a Japanese winter dish, using a rich chicken and bonito-konbu dashi.

Ingredients:

Dashi (Broth):

2 liters Water
10 Chicken wings
5 Chicken drumettes
10 grams Bonito flakes
1 sheet Kombu (3 x 5 cm)

Fillings:

1 Konnyaku (Konjac)
300 grams Beef Tendons
5 Soft-boiled Eggs
Assorted Fried Tofu: Atsuage, Satsuma-age, Ganmodoki
10 slices Daikon Radish
3 Potatoes
Wood Ear Mushrooms (optional)
Cherry Tomatoes (optional)

Sauce:

150 ml Mirin
40 ml Soy Sauce
90 ml Light Soy Sauce

Instructions:

Prepare the Kombu: Soak the kombu in 2 liters of water for at least 1 hour, or preferably overnight.
Prepare the Chicken: Boil the chicken wings and drumettes for 3 minutes, then rinse under cold water to remove impurities.
Pre-cook Ingredients: Boil the eggs and potatoes. Pressure cook the daikon radish for 3 minutes for optimal tenderness.
Make the Dashi: Place the chicken and bonito flakes (in a paper pack) into the kombu water. Remove the kombu just before boiling. Simmer gently for 10 minutes.
Make the Sauce: In a separate pot, boil the mirin to remove the alcohol (be cautious of flames). Add soy sauce and light soy sauce.
Combine Dashi and Sauce: Remove the bonito flakes from the dashi. Taste and adjust seasoning by adding the prepared sauce.
Add Hearty Ingredients: Add the daikon radish, konnyaku, potatoes, and eggs to the dashi. Simmer gently to prevent cloudiness.
Prepare the Kombu: Rinse the softened kombu, cut into thin strips, and tie into knots. Add to the simmering oden.
Simmer and Add Remaining Ingredients: Simmer for 20 minutes, then add the fried tofu. Simmer for another 10 minutes. Turn off the heat and let the flavors meld. Reheat before serving.
Serve: Arrange the oden in a bowl and serve with Japanese mustard.

Tips for Delicious Oden:

Boil potatoes with skins on for better flavor and texture.
Quickly blanch the fried tofu to enhance flavor absorption.
Prepare konnyaku by slicing, slitting, and twisting before boiling to remove any odor.
Round the edges of daikon radish with a peeler for easier handling and cooking.
If using aburaage (tofu pouches), blanch and wring out excess moisture before adding.
Don’t boil dried gourd strips for pouches; simply rinse with salted water.
Boil beef tendons with ginger and leek to remove scum, then pressure cook until tender. Skewer in small portions for optimal flavor absorption.
Avoid overcooking oden; simmer briefly and allow cooling for flavor infusion.
Add hanpen (fish cake) just before serving.
Wood ear mushrooms make a delicious addition.

Preparing Daikon Radish for Oden in a Pressure Cooker

This guide details how to perfectly prepare daikon radish for your oden hot pot using a pressure cooker. This method ensures a tender and flavorful daikon, ready to absorb the delicious oden broth.

Ingredients

1/2 Daikon radish
4 grams Dashi stock granules
200 ml Water

Instructions

Prepare the Daikon: Cut the daikon radish into 2-cm thick rounds. Peel the skin and then shave off any sharp edges using a peeler. This helps the daikon absorb the dashi flavor and creates a smoother texture.
Pressure Cook the Daikon: Place the prepared daikon rounds in the pressure cooker. Add the dashi stock granules and water. Secure the lid tightly. Heat the pressure cooker over high heat. Once the pressure valve begins to jiggle, reduce the heat to low and cook for 15 minutes.
Natural Pressure Release: Turn off the heat and allow the pressure to release naturally. Do not force the pressure release. Once the pressure is fully released, the daikon is ready. Add the pre-cooked daikon to your oden broth with other oden ingredients and simmer until heated through. Enjoy!

Simmered Tebasaki Chicken Wings in Oden Broth

This recipe provides a comforting and flavorful dish of chicken wings simmered in a traditional Japanese Oden broth. The wings become incredibly tender and infused with the rich flavors of dashi, sake, soy sauce, and mirin. It’s a simple yet satisfying dish perfect for a cozy meal.

Ingredients

10 Chicken wings (middle section and tip)
800 ml Dashi stock (kombu and bonito based)
100 ml Sake
3 tbsp Soy sauce
1 tbsp Mirin
2 tsp Sugar
1 Grated ginger
1 Green onions (finely sliced)
1 Grated daikon radish

Instructions

Sear the Chicken: Place the chicken wings in a frying pan over high heat. Brown them well on both sides to develop flavor and color.
Simmer in Broth: Transfer the seared chicken wings to a saucepan. Add the dashi stock, sake, soy sauce, mirin, and sugar. Bring the mixture to a boil, then reduce the heat to low.
Low and Slow Cooking: Simmer gently for approximately 1 hour, allowing the chicken wings to become tender and absorb the flavors of the broth. After simmering, remove from heat and let the chicken cool in the broth. This allows the flavors to further meld and the chicken to retain its moisture.
Serve and Garnish: Reheat the chicken wings and broth before serving. Place the wings in a bowl and ladle the broth over them. Garnish with grated daikon radish, grated ginger, and sliced green onions for a refreshing finishing touch.

Easy Macrobiotic Oden in a Rice Cooker

This recipe simplifies making delicious and healthy macrobiotic oden using a rice cooker. Oden is a Japanese winter dish featuring various ingredients simmered in a flavorful broth. This version emphasizes simple preparation and wholesome ingredients.

Ingredients:

1/3 Daikon radish
2 large Potatoes
4 Kombu leaves (tied and soaked in water for dashi)
1 packet Shirataki noodles
1/2 Carrot
5 cm Lotus root
1 Burdock root
Other oden ingredients (e.g., aburaage) to taste
2 tbsp Soy sauce
1 tsp Rice malt (or other sweetener)
1 tsp Kombu tea (optional)
1/2 tsp Salt
300 ml Water (or kombu broth)

Instructions:

Prepare the shirataki noodles: Boil them in hot water with a pinch of salt (less than 1/4 tsp), skimming off any foam. For a richer flavor, pan-fry until slightly browned.
Cut the vegetables into bite-sized pieces.
Add all ingredients (except delicate items like mochi kinchaku) to the rice cooker: shirataki, kombu, daikon radish, potatoes, burdock root, carrots, lotus root, other chosen oden ingredients, soy sauce, rice malt, kombu tea (if using), salt, and water (or kombu broth). Start the rice cooking cycle.
About 30 minutes before serving, after the rice cooker switches to the “keep warm” mode, add any delicate ingredients. This allows them to absorb the flavors without falling apart.
Bonus: Don’t waste the delicious leftover broth! Use it to make stewed okara or to cook rice.

Authentic Kansai Oden Recipe

This recipe guides you through making a delicious and authentic Kansai-style Oden. Oden is a quintessential Japanese winter comfort food, a flavorful one-pot dish simmered in a light dashi broth. The Kansai region boasts a unique, lighter broth compared to other variations. Follow these steps to create your own comforting bowl of Oden.

Ingredients

Produce:

8 cm Daikon radish
4 Potatoes
4 Tied kombu

Protein & Other:

4 Eggs
2 sticks Grilled chikuwa
2 Ganmodoki (fried tofu fritters)
1 piece Atsuage (thick fried tofu)
1 Chikuwabu (tube of wheat gluten with chikuwa)
2 slices Aburaage (thin fried tofu)
2 Mochi (rice cakes)
1 Konnyaku
2 Hanpen (fish cake)

Broth:

1800 ml Dashi stock
3 tbsp Usukuchi soy sauce (or 1 tbsp regular soy sauce)
2 tbsp Mirin
1 tbsp Salt
2 tbsp Sake

Instructions

Preparing the Ingredients:

Prepare the daikon radish: Chop into 2-3 cm thick rounds, peel, and lightly score the surface in a cross pattern. Boil for 10 minutes to soften.
Hard-boil the eggs and peel the shells.
Blanch the aburaage in boiling water and cut in half. Cut the mochi in half and stuff each aburaage half with a piece of mochi. Secure with a toothpick or tie with kampyo to create “kinchaku” pouches.
Blanch the satsuma-age, ganmodoki, and other fried items to remove excess oil.
Cut the konnyaku into triangles and score the surface with a crisscross pattern.

Simmering the Oden:

In a large pot, combine the dashi stock, usukuchi soy sauce (or regular soy sauce), mirin, salt, and sake. Add the daikon radish, eggs, konnyaku, kombu, and chikuwa. Bring to a boil, then reduce heat and simmer for 30 minutes.
Add the remaining ingredients (atsuage, chikuwabu, kinchaku, and other prepared items) and simmer for another 15-20 minutes. Add the hanpen towards the end as it cooks quickly.

Serving:

Transfer the Oden to serving bowls and serve hot with Japanese mustard.

History of Oden

Oden, a beloved Japanese winter dish, boasts a rich history deeply intertwined with tofu and miso. Its origins trace back to the Muromachi period (1336-1573), where dengaku, grilled tofu on skewers, was the precursor. This simple dish involved coating tofu in miso and grilling it over charcoal, a popular street food enjoyed throughout Japan.

During the Edo period (1603-1868), dengaku evolved. People began simmering the tofu in a soy sauce-based broth instead of grilling, influenced by the increasing availability of soy sauce. This simmered version became known as konnyaku dengaku, featuring konjac (konnyaku) alongside tofu. Over time, other ingredients like daikon radish, potatoes, and fish cakes were added, gradually transforming it into the oden we know today.

The name “oden” itself is believed to be a shortened form of “konnyaku dengaku,” solidifying the connection to its predecessor. The popularity of oden soared during the late Edo period, as street vendors began selling it in individual servings, making it an accessible and affordable meal for everyone. This period solidified oden’s place as a comforting and quintessential Japanese winter staple.

Nutritional Content and Benefits of Oden

Oden, a quintessential Japanese winter dish, offers more than just warmth and comfort. Its diverse ingredients contribute to a surprisingly balanced nutritional profile.

Key ingredients like daikon radish, konjac, and boiled eggs provide low-calorie, high-fiber options. Daikon is rich in Vitamin C and digestive enzymes, while konjac, practically calorie-free, aids satiety and promotes gut health. Eggs offer a good source of protein and essential nutrients.

Processed ingredients like fish cakes and chikuwa contribute protein and omega-3 fatty acids, but it’s important to be mindful of their sodium content. Choosing lower-sodium varieties or enjoying these in moderation can help maintain a healthy balance.

The broth itself, often made with kombu kelp and bonito flakes, contributes umami flavor and essential minerals like iodine. The long simmering process extracts nutrients from the ingredients, creating a flavorful and nutritious base.

Oden’s customizable nature allows for adjustments to meet individual dietary needs. By focusing on lean protein sources, fiber-rich vegetables, and limiting processed ingredients, oden can be a healthy and satisfying meal.

Tips for Choosing Quality Ingredients for Oden

Oden’s simple broth allows the quality of the ingredients to truly shine. Choosing the right ingredients is crucial for a delicious and satisfying oden experience. Here are a few tips for selecting top-notch components:

Daikon Radish: Look for firm, heavy daikon with smooth skin. Avoid any with blemishes or cracks. The fresher the daikon, the sweeter and more flavorful it will be in your oden.

Konjac: Choose konjac that is firm and has a slightly bouncy texture. Avoid any that feel mushy or have a strange odor.

Processed Fish Cakes: While there are many pre-packaged options, look for fish cakes with a good color and a pleasant aroma. Check the ingredients list and opt for those with a higher fish content. You can also find handmade fish cakes at some Japanese markets, which often offer a superior flavor and texture.

Eggs: Fresh, high-quality eggs are essential for oden. The yolks should be a vibrant orange-yellow and the whites should be firm.

Meat and Seafood: If you’re adding meat or seafood to your oden, select cuts that are known for their flavor and tenderness. Beef tendon, chicken wings, and octopus are popular choices. Ensure the meat is fresh and from a reputable source.