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Every year, when Fall arrives and the air gets crisp and the weather cools down, I look forward to hearty stews and nourishing soups. One of my favorite fall/winter recipes is Oden, a Japanese stew or “hot pot” made of dashi stock and an assortment of Japanese fish balls and fish cakes. Oden is my must-order item at my favorite izakaya—a seasonal dish available during the fall and winter months.
There are many variations of oden, but my favorite is the ones with hard-boiled eggs, konnyaku (a chewy plant-based gelatin), daikon, kombu (seaweed), and various types of Japanese fried fish balls and fish cakes. I especially love the hard-boiled eggs, which has the subtle taste of the oden broth.
Traditionally, oden is made with dashi, or Japanese cooking stock. While you can make home-made dashi stock, many home cooks, including those in Japan, are turning to premium quality soup base for convenience because there is dashi in the soup base. As a busy mom who is constantly pressed for time, I am all about using a good substitute without sacrificing the taste and authenticity. I made my oden with Mizkan (Bonito Flavored) Soup Base and the taste doesn’t pale in comparison to the oden I had in the Japanese izakaya. It was every bit delicious, comforting, and utterly satisfying.
This season, try making oden for your family. It’s a perfect dish to bring everyone around the table, sharing good food and making great conversations. Enjoy!
(Click Page 2 for the Oden Recipe)
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I always save the slice of daikon for last when I eat Oden! :)
Ernie – oh yes, I love daikon, too. It makes the soup so much tastier and sweeter. Yummy!
I LOVE Oden!!! It tastes better the next day when all the favors from the broth seeps into the daikon, tofu and yam cake! YUM!
Yes, hot pot such as oden tastes the best the next day.
Mmmm, now I’m craving oden! This looks fantastic, and I love how easy your recipe is!
Yes, making oden is so easy and fast.
yep, cold days,are here again……finally got your cook book…wow !!!!i am impress… you really make it easy… everything is there… i will have fun this winter…thanks..
Hi Carol, thanks for your support. You have to make this oden for your family this winter!
yep, cold days,are here again……finally got your cook book…wow !!!!i am impress… you really make it easy… everything is there… i will have fun this winter…thanks..
I’m Taiwanese and love oden. We call it a different name back home in Taiwan. The recipe seems easy and I love the konnyaku, which is very good for your health.
Yes, the konnyaku is good. I also love the hard-boiled eggs, it’s not the same without them. :)
I’ve never eaten this before but it looks really good, and I’m inspired to make this too! I haven’t come across Mizkan bonito soup base in the shops before though. How can I substitute it?
Hi Fern, you can get Mizkan Soup Base online here: http://www.asiansupermarket365.com/Mizkan-Oigatsuo-Tsuyu-Bonito-Flavored-Soup-Base-p/hmotsbiij.htm
I look forard to even more japanese resipes
Thank you!
If I can, I would make the oden in the morning to have for dinner. The house smells like oden and can hardly wait for dinner. It taste like left over from the night before. Super yummy and the eggs are really the best.
Yes, I love the eggs in oden the best, too. :)
Looks absolutely delicious! Definitely a winner dish for the autumn!
Yes Leemei, oden is delicious!
Japanese stews are very new to me, but bowled over by its simplicity and loved the flavor in it. I am inspire to try it soon.
Japanese stews are great, very clean in taste and wonderful, hope you get to try this recipe soon!
that looks yummy. i’ve only started to take an interest in japanese cuisine :)
Iva, yes, Japanese cooking is simple, healthy, and delicious! You can learn more about Japanese cooking here: http://rasamalaysia.com/Japanese-cooking
Hi,
You mentioned kombu in the “method” however, it is not listed under “ingredients”. So, do we add kombu? What is kombu?
Thanks for catching the omission, I have updated the recipe. Kombu is Japanese dried seaweed.