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Classic Japanese Oden

This classic Japanese Oden features soft-boiled eggs, daikon, fish cakes, and tofu simmered in a flavorful dashi-based broth. A comforting one-pot meal that improves with time and is easily customizable.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 cups dashi broth or chicken broth
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin or honey
  • 1 tablespoon sake or dry white wine
  • 1 medium daikon radish peeled and cut into 1-inch thick rounds
  • 6 boiled eggs peeled and halved
  • 8 ounces fish cakes or kamaboko sliced into half-inch pieces
  • 8 ounces tofu cut into 2-inch cubes
  • 4 shiitake mushrooms stems removed
  • 2 cups bok choy or napa cabbage chopped
  • 3 inches kombu seaweed wiped clean (optional)
  • 1 tablespoon salt to taste
  • White pepper to taste
  • Japanese mustard or karashi for serving
  • Green onions sliced, for garnish

Equipment

  • Large pot or Dutch oven with lid
  • Sharp knife
  • Cutting board
  • Wooden spoon or ladle
  • Measuring cups and spoons
  • Skewers or toothpicks (optional)

Method
 

  1. Prepare all ingredients by peeling and halving boiled eggs, cutting daikon into 1-inch rounds, cubing tofu, and slicing fish cakes.
  2. Pour dashi broth into a large pot and bring to a gentle simmer over medium heat. Add soy sauce, mirin, and sake and stir to combine, tasting for balance.
  3. Add kombu seaweed if using and simmer for 2 to 3 minutes to infuse the broth with umami.
  4. Add daikon rounds to the simmering broth and cook for 15 minutes until they are tender but still hold their shape.
  5. Gently add boiled eggs and tofu cubes to the pot and simmer for 8 to 10 minutes to allow flavors to absorb.
  6. Add fish cake slices and shiitake mushrooms and cook for 5 to 7 minutes until heated through.
  7. Add bok choy or napa cabbage and simmer for 3 to 4 minutes until just tender. Season with additional salt and white pepper to taste.
  8. Remove from heat and let the oden rest in the pot for 2 minutes. Ladle into bowls and serve with Japanese mustard and sliced green onions.

Notes

Make the oden a day ahead and refrigerate overnight for deeper flavor. Reheat gently on the stovetop before serving.