Oden
Oden is a Japanese stew made with hard-boiled eggs, daikon, fish cakes and dashi soup as ingredients. Easy and one of the best oden recipes with homemade dashi.
Servings: 4 people
Calories: 157kcal
Ingredients
- 3 cups homemade dashi
- 1/2 cup water
- 2 softened kombu]u strips tie into knots, optional
- 12 oz (350g) Japanese oden fish cakes and fish balls
- 2 hard-boiled eggs
- 6 oz (175g) daikon cut into wedges
- 2 oz (60g) konnyaku cut into pieces or wedges, optional
- 1 tablespoon soy sauce
- 2 tablespoons mirin
- 1 tablespoon cooking sake
- Japanese Togarashi Japanese 7-Spice Blend (S&B Brand)
- Japanese mustard Karashi, for serving
Instructions
- Rinse the fish cakes and fish balls with running water, remove the excess oil from the fish cakes and fish balls. Drained, pat dry with paper towels and set aside.
- In a soup pot, bring the dashi, water, kombu strips (if using) to boil. Add the daikon and stew on low heat until they are cooked through.
- Add the hard-boiled eggs, konnyaku (if using) and fish cakes. Add the soy sauce, mirin and sake. Turn the heat to low and simmer for 15 minutes. Serve the oden warm with Japanese mustard and Togarashi.
Notes
Click for the dashi recipe.
You can make oden with instant oden soup mix, for example: Mizkan Bonito-Flavored Soup Base. If you use a soup mix, use 3 1/2 cups water and 1/4 cup soup mix, or more to taste.
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 oden soup is too salty.
Traditionally, oden is simmered for an hour. My version is the quick and easy version.
Nutrition
Serving: 4people | Calories: 157kcal | Carbohydrates: 3g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 136mg | Sodium: 668mg | Fiber: 1g | Sugar: 2g