Authentic Japanese Oden Recipe

Ingredients

• 6 cups dashi broth
• 4 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 daikon radish, peeled and cut into 1-inch thick rounds
• 6 hard-boiled eggs, peeled
• 6 pieces of chikuwa (fish cake)
• 6 pieces of satsuma-age (fried fish cake)
• 1 block of konnyaku, scored and cut into triangles
• 6 pieces of ganmodoki (tofu fritters)
• 6 mochi kinchaku (mochi pouches)
• Optional: beef tendon, boiled octopus, shirataki noodles

Instructions

1. 1.

   Prepare the dashi broth according to package instructions or your preferred method. In a large pot, combine the dashi broth, soy sauce, mirin, sake, and sugar. Bring to a simmer.

2. 2.

   Add the daikon radish to the pot and simmer for about 30 minutes, or until tender.

3. 3.

   Add the hard-boiled eggs, chikuwa, satsuma-age, konnyaku, and ganmodoki to the pot. Simmer for another 20 minutes, allowing the flavors to meld.

4. 4.

   Add the mochi kinchaku (if using) during the last 10 minutes of cooking to prevent them from falling apart.

5. 5.

   If using beef tendon or other optional ingredients, add them earlier in the cooking process as they may require longer simmering times.

6. 6.

   Serve hot in individual bowls, ladling the broth and a variety of ingredients into each bowl. Offer karashi (Japanese mustard) as a condiment.

Nutritional Information

Equipment

• Large pot
• Knife
• Cutting board
• Ladle
• Serving bowls

Tips

• Adjust the amount of soy sauce and sugar to your liking.
• You can add other ingredients such as mushrooms, tofu, or vegetables.
• Simmering the oden for a longer period will deepen the flavors.
• Serve with a side of rice or noodles for a more substantial meal.