Main Course

Classic Oden

Name: Classic Oden
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 1,000 ml water; 20 g katsuobushi; 10 g kombu; 60 ml soy sauce; 30 ml mirin; 5 g sugar; 0.5 pcs daikon radish peeled and cut into 2.5cm thick rounds; 4 pcs hard-boiled egg peeled; 250 g konnyaku block (konjac yam cake) cut into triangles or rectangles; 4 pcs chikuwa cut in half; 2 pcs fried tofu cake cut in half; 100 g fish cake assorted, cut into bite-sized pieces; 1 tsp mustard (optional)

This comforting Japanese one-pot dish features a variety of ingredients simmered in a light, savory dashi broth. It's a perfect meal for colder weather, offering a harmonious blend of flavors and textures.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Medium

Allergen information: may contain eggs, fish, gluten, mustard, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

broth

1,000 mlwater
20 gkatsuobushi
10 gkombu
60 mlsoy sauce
30 mlmirin
5 gsugar

ingredients

0.5 pcsdaikon radish, peeled and cut into 2.5cm thick rounds
4 pcshard-boiled egg, peeled
250 gkonnyaku block (konjac yam cake), cut into triangles or rectangles
4 pcschikuwa, cut in half
2 pcsfried tofu cake, cut in half
100 gfish cake, assorted, cut into bite-sized pieces

garnish

1 tspmustard(optional)

Equipment

fine-mesh sieve · large pot · cutting board · knife

The method

Step by step

1
Prepare the dashi broth: Place the water and kombu in a large pot and bring to a gentle simmer over medium heat.
About 10 min
Cook’s note: Do not boil the kombu, as it can make the broth bitter.
2
Remove the kombu from the pot once the water is simmering, then add the katsuobushi.
3
Simmer for 2 minutes, then remove from heat and let it sit for 5 minutes.
About 7 min
4
Strain the dashi broth through a fine-mesh sieve, discarding the solids, and return the clear broth to the pot.
About 2 min
5
Add the soy sauce, mirin, and sugar to the dashi broth and stir until the sugar dissolves.
About 1 min
6
Add the daikon radish to the broth and bring it to a simmer.
Cook’s note: Daikon takes the longest to cook, so add it first.
7
Reduce the heat to low, cover, and simmer for 30 minutes, or until the daikon is tender.
About 30 min
8
Add the hard-boiled eggs, konjac, chikuwa, fried tofu cakes, and assorted fish cakes to the pot.
9
Continue to simmer for another 30 minutes, ensuring all ingredients are heated through and have absorbed the broth's flavor.
About 30 min
Cook’s note: The longer it simmers, the more flavor the ingredients will absorb.
10
Serve hot, optionally with a dollop of mustard on the side.

Keep it good

Storage

Store leftover oden in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warmed through.