Making Oden at Home
Oden is a gentle simmer of daikon, eggs, and various fish cakes in a clear dashi broth. The secret is low, steady heat; you want to steep the ingredients rather than boil them, allowing the broth to penetrate the dense vegetables and spongy cakes over several hours.
- Difficulty
- Intermediate
- Total time
- 3 hr
- Hands-on
- 30 min
- Serves
- 4
Ingredients
- 1.5 liters dashi broth
- 4 tbsp light soy sauce
- 2 tbsp mirin
- 1 large daikon radish, cut into 1-inch thick rounds
- 4 hard-boiled eggs, peeled
- 8 assorted fish cakes (chikuwa, satsuma-age)
- 2 blocks konnyaku, cut into triangles
Step by step
Prepare the daikon
Boil the daikon rounds in plain water for 15 minutes until a skewer slides through with zero resistance. Drain and set aside.
Season the broth
Combine dashi, soy sauce, and mirin in your pot. Bring to a bare simmer over medium-low heat.
Add the base
Place the daikon, konnyaku, and hard-boiled eggs into the broth. Cover with a drop lid and let simmer for at least 60 minutes.
Add the fish cakes
Add the fish cakes during the final 30 minutes. Over-simmering them makes them lose their texture.
Rest
Turn off the heat and let the pot sit for 30 minutes before serving. This pause allows the flavors to deepen significantly.
Questions people ask
Can I reheat oden the next day?
Yes. Oden tastes better the next day after the ingredients have spent the night soaking in the broth.
Tips
- Score the surface of the konnyaku with a knife to allow it to absorb more broth.
- Blanch your fish cakes in boiling water for 30 seconds before adding to the main pot to remove excess surface oil.
- Serve with a small dollop of Japanese hot mustard on the side of each bowl.
Variations
- Meat-focused: Add beef tendon that has been blanched and skewered for a richer broth.
- Leafy green: Add fresh watercress or chrysanthemum greens in the final minute of cooking for freshness.