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Oden is a Japanese stew made with fishcakes, konnyaku, eggs, and daikon simmered in dashi. Recipe to make this warming soup.
Diet Dairy-Free


For broth

  • 4 cups dashi (made with bonito and kombu)
  • 3 tablespoons mirin (sweet Japanese cooking wine)
  • 2 tablespoons soy sauce light colored (this is not the same as u201clow sodium u201d)
  • 1 tablespoons kosher salt (halve if using table salt)
  • Choose 3-4 items from Group 1 above
  • Choose 1-2 items from Group 2 above


  • Add the items from Group 1 into the broth, cover, and allow it to gently simmer over low heat until the ingredients like the daikon and kabocha are tender (45 minutes to 1 hour). If it boils, the vegetables will start to fall apart. Take the oden off the heat and allow it to cool down to room temperature.
  • Add the eggs and push them to the bottom of the pot then top with any other items in Group 2 you are using. Stick the whole pot of oden in the fridge for one day to allow the flavours to mature. When you're ready to eat the oden, gently warm up the pot and serve with some karashi and rice. It's also great served as an appetizer with beer or sake.