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Oden

Recipe by Connie Veneracion
Oden, a one-pot Japanese fish cake dish, is a cross between a soup and a stew. The ingredients vary from region to region, and there are Korean and Taiwanese versions of the dish too as both countries were once colonized by Japan.
This recipe has the classic Japanese broth but adds Korean-style fish cake.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian Fusion, Japanese, Korean
Servings 4 people
Bowl of Oden with Cup of Tea
Print Recipe

Ingredients
  

  • 5 cups dashi
  • ¼ cup soy sauce
  • ¼ cup mirin
  • ¼ cup sake
  • 4 stalks scallions cut into two-inch lengths
  • 1 radish peeled and cubed
  • 8 shiitake mushrooms stems discarded and caps cut into halves or quarters
  • 500 grams assorted fish balls (see notes after the recipe)
  • 4 sheets fish cakes (see notes after the recipe)
  • 4 pieces fried tofu (see notes after the recipe)
  • salt

Instructions
 

  • In a thick-bottomed pan (see notes after the recipe), heat the dashi with the soy sauce, mirin and sake.
  • When the dashi starts to boil, lower the heat and simmer uncovered for five minutes.
  • Drop in the scallions, radish, shiitake and fish balls. Simmer uncovered for 15 minutes.
    Simmering Oden (Japanese Fish Cake Soup/Stew) in a Regular Pot
  • Add the fish cakes and fried tofu. Simmer uncovered for another five minutes.
  • Taste the broth. Add salt, if needed, and simmer for another five minutes.
  • Serve the oden in bowls.
Keyword Oden