Oden
HB-14644 · Hand-built original
A gentle Japanese winter stew of daikon, konnyaku, fried tofu, fish cakes, potatoes and eggs simmered in a soy and mirin dashi.
Serves 4593 kcalDairy-freeRenal
Main ingredient: tofu
Pairs well with: steamed rice, stir-fried vegetables, miso soup, edamame, pickled cucumber
Servings:4quantities adjust to match
Ingredients
- 4 1/2-inch piece daikon
- 1 block (about 7 3/4 oz) konnyaku
- 2 blocks (about 7 oz) atsu-age (fried tofu)
- 2 packets (about 7 oz) hanpen (soft fish cake)
- 4 packets (about 5 1/4 oz) satsuma age
- 4 potatoes
- 4 hard-boiled eggs
- 6 cups dashi (store-bought or homemade)
- 4 Tbsp. soy sauce
- 4 Tbsp. mirin
- 1 tsp. salt
- Karashi (Japanese mustard, for serving)
Method
- Peel the daikon and cut it into rounds about 1 1/4 inches thick, trim the sharp edges of each round so they hold together in the pot, score a cross into each side, and simmer the rounds in water for 20 minutes before draining.
- Cut the konnyaku in half on the diagonal and score its surface in a cross-hatch so it drinks up the broth, then cut the atsu-age and hanpen blocks in half on the diagonal and unwrap the satsuma age.
- Peel the potatoes and simmer them in water for 15 minutes, and shell the hard-boiled eggs.
- Pour the dashi into a large saucepan or donabe and stir in the soy sauce, mirin and salt to make the oden broth.
- Add the prepared daikon, konnyaku, tofu, fish cakes, potatoes and eggs to the broth and bring everything to the boil.
- Lower the heat, cover the pot, and simmer the oden gently for 40 minutes until every piece is heated through and flavoured by the broth.
- Serve the oden in bowls with some of its broth and the karashi mustard alongside.
Nutrition (per serving, where published)
593 kcalCalories
13.8 gProtein
85.5 gCarbs
23.9 gFat
12.5 gSaturates
4.5 gFibre
42.2 gSugars
277 mgSodium
242 mgCholesterol
1039 mgPotassium
104 mgCalcium
2.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data