🍢 Oden
Oden is a Japanese one-pot dish of daikon radish, boiled eggs, fishcakes, konnyaku and tofu slowly simmered in a light dashi broth. Each piece soaks up the savoury broth, giving a mix of textures from soft radish to springy fishcake. It is a winter favourite sold from street stalls and convenience-store counters, eaten with a dab of mustard.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 litre dashi
- 1/2 daikon, peeled and cut into 3 cm rounds
- 4 eggs, hard-boiled and peeled
- 300 g assorted fishcakes
- 1 block konnyaku, cut into triangles
- 200 g firm tofu, cut into blocks
- 1 tsp salt
- Mustard to serve
Method
- Simmer the daikon in plain water for 15 minutes to soften, then drain.
- Bring the dashi to a gentle simmer and season with the salt.
- Add the daikon, eggs, konnyaku and tofu and simmer gently for 40 minutes without boiling.
- Add the fishcakes and simmer for another 15 minutes.
- Serve the pieces in bowls with some broth and a little mustard.
How to make it lighter
- Fill the bowl with daikon, konnyaku and tofu, which are the lightest pieces.
- Limit fried fishcakes to one or two pieces.
- Sip only part of the broth to keep the salt down.
History
Oden developed in Japan from earlier simmered and grilled tofu dishes, and the broth-simmered style spread from the Edo period onward. Today it is a common winter food at home, at street stalls and in convenience stores.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →