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Oden pictures (5 of 5)

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!

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26 COMMENTS... read them below or add one

      • Nisei1959

        Seeing the recipe for Oden brought back many memories of my childhood! When I lived in Japan, we used to go to this side street ramen shack that had Oden and my brothers and I used to eat like 5 or 6 sticks each of everything from daikon to konnyaku to tofu to the egg. My mother, sadly passed away 3 yrs ago, but I hope to someday return to Japan to reminisce all the things that made me happy as a child. Thank you, Bee for sharing some of my favorite dishes. You are such an inspiration to me and I am so thrilled to have stumbled upon your website!

  1. Noami

    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!

  2. Bill

    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.

  3. mommiura

    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.

  4. ladyahnie


    You mentioned kombu in the “method” however, it is not listed under “ingredients”. So, do we add kombu? What is kombu?

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