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Oden (Japanese Fish Cake Stew)

Name: Oden (Japanese Fish Cake Stew)
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4
Ingredients: For the Ingredients:; 4 inches daikon radish; 1 package konnyaku (konjac) (9 oz, 255 g); 1 package oden set (assorted Japanese fish cakes and fish balls) (about 27 oz, 750 g); 1 package deep-fried firm tofu cutlet (atsuage) (6.5 oz, 184 g); 2 pieces aburaage (deep-fried tofu pouch) (optional; for the mochi kinchaku); 2 pieces Japanese rice cake (mochi) (optional; for the mochi kinchaku); 4 hard-boiled eggs (boiled for 8 minutes, cooled, and peeled); 1 package hanpen (fish cake) (4.59 oz, 130 g); 4 pieces dried knotted kombu (or hydrate a large piece of kombu, cut strips, and tie a knot in each); For the Broth:; 6 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi; I highly recommend a strong dashi flavor for this recipe); 2 Tbsp usukuchi (light-colored) soy sauce (you can use regular soy sauce, but the broth will be darker); 1 Tbsp sake; 2 Tbsp mirin; ½ tsp Diamond Crystal kosher salt; For Serving:; Japanese karashi hot mustard (optional)

Prep Time

30m

Cook Time

1h 40m

Total Time

2h 10m

This Japanese Fish Cake Stew, known as Oden, is a flavorful and hearty dish perfect for cold weather. Made with an assortment of fish cakes and balls, daikon radish, and other ingredients simmered in a rich dashi broth. Enjoy with a side of Japanese karashi hot mustard for an extra kick!

Daikon

Fish Cake

justonecookbook.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

4 inches daikon radish

1 package konnyaku (konjac) (9 oz, 255 g)

1 package oden set (assorted Japanese fish cakes and fish balls) (about 27 oz, 750 g)

1 package deep-fried firm tofu cutlet (atsuage) (6.5 oz, 184 g)

2 pieces aburaage (deep-fried tofu pouch) (optional; for the mochi kinchaku)

2 pieces Japanese rice cake (mochi) (optional; for the mochi kinchaku)

4 hard-boiled eggs (boiled for 8 minutes, cooled, and peeled)

1 package hanpen (fish cake) (4.59 oz, 130 g)

4 pieces dried knotted kombu (or hydrate a large piece of kombu, cut strips, and tie a knot in each)

6 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi; I highly recommend a strong dashi flavor for this recipe)

2 Tbsp usukuchi (light-colored) soy sauce (you can use regular soy sauce, but the broth will be darker)

½ tsp Diamond Crystal kosher salt

Japanese karashi hot mustard (optional)

Oden (Japanese Fish Cake Stew)

Ingredients

For The Ingredients

For The Broth

For Serving

Steps

Nutrition Facts

Oden (Japanese Fish Cake Stew)

Ingredients

For The Ingredients

For The Broth

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts