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Oden

Name: Oden
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: JP
Ingredients: 2 litres water; 20 g kombu (dried kelp); 20 g katsuobushi (dried bonito flakes); 1 large (about 700 g) daikon radish, peeled; 2 tbsp raw white rice (for parboiling the daikon); 1 block (about 250 g) konjac (konnyaku), drained; 6 eggs; 2 pieces (about 200 g) atsuage (fried tofu), halved; 4 chikuwa (tube-shaped fish cakes); 2 hanpen (soft white fish cakes), halved into triangles; 6 pieces satsuma age (fried fish cakes); 80 ml soy sauce; 80 ml mirin; 40 ml sake; 1 tsp salt; to serve karashi mustard; 1.5 litres water, for parboiling the daikon; 1 litre water, for boiling the konjac and eggs; 500 ml ice water, for cooling the eggs

30m

Prépa

75m

Cuisson

Portions

Moyen

Difficulté

Un pot-au-feu japonais d'hiver avec daikon, œufs, konjac et gâteaux de poisson, mijotés dans un bouillon dashi-soja.

#japanese#hot-pot#winter#fish-cake#comfort-food#daikon

Portions

6portions

Ingrédients

Nutrition

calories310

protein22g

carbs18g

fat16g

fiber3g

Par portion

Étapes

Prep the daikon

Cut the daikon into thick rounds about 3 cm high and bevel the sharp edge of each round with a knife (called mentori) so the pieces hold together as they simmer for hours. Score a shallow cross into one flat side of each round so the broth soaks in evenly.

1 large (about 700 g) daikon radish

✅ C'est prêt quand : edges are rounded smooth and a shallow cross is scored on each piece

Parboil the daikon

Put the daikon in a large pot (4-5 litres), cover with the water, add the raw rice and bring to a boil over high heat. Lower the heat and simmer 15-20 minutes, then drain and rinse off the rice.

1 large (about 700 g) daikon radish
2 tbsp raw white rice
1.5 litres water

✅ C'est prêt quand : a skewer slides into the daikon easily

⏱20:00

Prep konjac and eggs

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Make the dashi

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Season and start simmering

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Add the rest

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Serve

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Prep the daikon

1 large (about 700 g) daikon radish

✅ C'est prêt quand : edges are rounded smooth and a shallow cross is scored on each piece

Parboil the daikon

Put the daikon in a large pot (4-5 litres), cover with the water, add the raw rice and bring to a boil over high heat. Lower the heat and simmer 15-20 minutes, then drain and rinse off the rice.

1 large (about 700 g) daikon radish
2 tbsp raw white rice
1.5 litres water

✅ C'est prêt quand : a skewer slides into the daikon easily

⏱20:00

Prep konjac and eggs

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Make the dashi

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Season and start simmering

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Add the rest

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Serve

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History & Culture

The Story Behind the Dish

📍 Edo (old Tokyo)📅 Edo period, developed further in the 19th-20th century🍢 JP

Oden grew out of simple grilled, miso-topped tofu skewers called dengaku, which street vendors in old Edo eventually began simmering instead of grilling, adding whatever was at hand: daikon, konjac, fish cakes. Over time the dish spread across Japan, each region adding its own broth style and local ingredients.

⭐ Why It's Famous

It's the dish of convenience store counters and street stalls on a cold night, a pot that simmers for hours so every ingredient slowly takes on the flavour of the broth, and everyone picks their favourites.

💡 Fun Fact

Japanese convenience stores keep oden pots simmering at the counter all winter, and customers choose their own mix of ingredients straight from the pot.

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