How to Make Oden (Japanese Fishcake Stew) – A Step-by-Step Guide

Oden’s appeal comes from its harmonious blend of ingredients simmered in a flavorful dashi-based broth. The umami-packed soup pairs perfectly with the variety of textures from daikon radish, boiled eggs, konnyaku, and fish cakes. While each household or region has its twist, the standard Oden recipe remains a beloved classic.

1. Use a variety of ingredients to create depth in flavor. Popular choices include seafood, sausages, and Mochi Kinchaku.
2. Prepare ingredients properly: Scoring daikon and konnyaku ensures they absorb the broth better.
3. Add ingredients in stages to control cooking time. Start with items requiring longer simmering, like daikon and eggs.
4. Cook slowly over low heat to avoid overboiling and preserve the broth’s clarity.
5. Let it rest: For enhanced flavor, allow Oden to cool and sit overnight before serving.
6. Enhance with condiments: Karashi mustard and Yuzu Kosho elevate the taste with a spicy and citrusy kick.

Here’s what you’ll need to make a hearty pot of Oden (serves 2):

• 10g Kombu Seaweed
• 30g Katsuobushi (Bonito Flakes)
• 1.5L Water
• 2 Eggs (boiled)
• 4 slices of Daikon Radish (2-3 cm thick)
• 200g Konnyaku (Konjac)
• 4 pieces of Hanpen (soft fishcake)
• 4 pieces of Satsuma-age (deep-fried fish paste)
• 4 pieces of Ganmodoki (deep-fried vegetable tofu)
• 1 piece of Mochi (rice cake)
• 1 piece of Abura-age (deep-fried tofu)
• 45ml Soy Sauce
• 45ml Mirin
• 1 tsp Sugar
• Salt (to taste)
• Karashi Mustard Paste (for serving)
• Yuzu Kosho (optional)

Start by boiling the eggs for 10 minutes. Peel and set aside. Gather all other ingredients and prepare them for cooking.

1. Soak kombu in water for 30 minutes.
2. Heat the water gently until it’s almost boiling, then remove the kombu.
3. Add katsuobushi and simmer for 5-6 minutes. Strain the broth to get a clear, aromatic dashi.

1. Peel the daikon and score a cross on one side for better flavor absorption.
2. Boil the daikon slices in water with a pinch of rice (or leftover rice water) for 15 minutes until tender.
3. Rinse with cold water and set aside on paper towels.

• Konnyaku: Score the surface lightly and cut into triangles.
• Mochi Kinchaku: Cut the mochi and tofu pouch in half. Open the tofu pouch carefully, place a piece of mochi inside, and seal with a toothpick.

1. Combine soy sauce, mirin, sugar, and a pinch of salt with the prepared dashi stock. Adjust seasoning to taste.
2. Simmer over low heat, ensuring the broth doesn’t boil over.

1. Add daikon, boiled eggs, and konnyaku to the broth. Simmer for 30 minutes.
2. Gradually add Satsuma-age, Ganmodoki, and Mochi Kinchaku. Simmer for another 15 minutes.
3. Add Hanpen just before serving and cook for 1 minute to retain its fluffy texture.

Dish out your favorite ingredients onto plates or bowls. Serve with a dollop of karashi mustard or a sprinkle of Yuzu Kosho for added zest. Enjoy the rich, comforting flavors of homemade Oden!

Crafting Oden is more than just cooking; it’s about bringing warmth and joy to your table. Whether enjoyed as a family dinner or party dish, Oden’s customizable nature makes it a standout meal. So grab your ingredients, simmer patiently, and savor the flavors of Japan in your kitchen!