1 daikon radish, peeled and cut into 1-inch thick rounds
4 large eggs, hard-boiled and peeled
8 pieces of various fish cakes (such as chikuwa, hanpen, and satsuma-age)
1 block of konjac, cut into bite-sized pieces
4 shiitake mushrooms, stems removed
1 negi (Japanese leek), cut into 2-inch pieces
1 block of firm tofu, cut into large cubes
1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon sake
Directions
Soak 1 piece of kombu seaweed (about 4×6 inches) in 8 cups of cold water for at least 30 minutes. This enhances the depth of flavor in your dashi.
Place the pot over medium heat. Just before the water reaches a boil, remove the kombu to prevent bitterness.
Once the water is boiling, add 1 cup of bonito flakes. Let them simmer for about 10 seconds before turning off the heat.
Allow the bonito flakes to settle for a few minutes, then strain the broth through a fine mesh sieve into another pot. Your dashi is now ready.
Peel and cut 1 large daikon radish into 1-inch thick rounds. Boil these in water for 30 minutes until tender.
Boil 4 large eggs for 10 minutes. Cool them under running water, then peel the shells.
If using, slice different types of fish cakes (such as chikuwa and hanpen) into bite-sized pieces.
Cut 1 konjac cake into bite-sized pieces. Boil them for 3 minutes to remove any strong odor.
Remove the stems from 4 dried shiitake mushrooms. Soak them in warm water for 30 minutes until rehydrated, then squeeze out excess water.
Cut 1 Japanese leek into 2-inch pieces.
Cut 1 block of firm tofu into 1-inch cubes.
Add the prepared daikon, eggs, fish cakes, konjac, shiitake mushrooms, leek, and tofu into the pot with the dashi broth.
Pour in 1/4 cup of soy sauce, 2 tablespoons of mirin, and 2 tablespoons of sake. Stir gently to combine.
Bring the pot to a simmer over medium heat. Once simmering, reduce the heat to low and let it cook for at least 1 hour. The longer you simmer, the more flavorful the oden becomes.
Taste the broth and adjust seasoning with additional soy sauce or mirin if necessary.
Ladle the oden into bowls, ensuring each serving has a good mix of ingredients. Enjoy the warmth and comforting flavors of your homemade Japanese oden.
Additional notes
You can customize your oden to suit your taste or dietary preferences. For a vegetarian version, skip the fish cakes and use vegetable dashi instead of traditional dashi. You can also experiment with different ingredients like potatoes, carrots, or even meatballs for a unique twist.
Store leftover oden in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the oden in a pot over medium heat until heated through. Avoid boiling as it can cause the ingredients to become overcooked.
Serve oden hot with a side of rice or crusty bread to soak up the flavorful broth. For an authentic experience, pair it with Japanese karashi mustard or a splash of soy sauce to enhance the flavors.
In Japan, oden is often enjoyed during the colder months and is a popular dish at street food stalls and izakayas. It’s a communal dish that brings people together during harsh winter months.
