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Serves 2 – 3 people | Prep Time: 15 minutes | Cook Time: 45 minutes
12 oz assorted Japanese fish cakes and fish balls
4 cups water
1/4 cup Mizkan (Bonito Flavored) Soup Base
3 pieces kombu (Japanese seaweed), cut into 1-in x 1.5-in pieces
3 hard-boiled eggs
6 oz daikon, cut into wedges
4 oz konnyaku, cut into pieces or wedges
Rinse the fish cakes and fish balls (which are mostly fried) with running water, remove the excess oil from the fish cakes and fish balls. Drained and set aside.
In a pot, bring the water to boil and add the Mizkan (Bonito Flavored) Soup Base and the kombu, about 5 minutes.
Add the eggs, daikon, and konnyaku into the pot and boil for another 10 minutes. Add the fish balls and fish cakes into the soup and turn the heat to low. Simmer for 30 minutes and serve immediately with Japanese mustard (karashi) or shichimi togarashi.
- There are many kinds of Japanese fish cakes and fish balls. Find those pre-packed for Oden.
- Some fish cakes and fish balls are saltier and might make the soup a tad salty. Please add some water and bring the soup to boil if the oden is salty.
- Traditionally, oden is simmered for 1-2 hours. My version is the quick and easy version.
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