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Let me share my favorite oden stew recipe with you. This hearty Japanese dish warms both body and soul, perfect for chilly evenings. I've been perfecting this comfort food for years, and now it's become a family tradition. Rich dashi broth envelops tender daikon, chewy konnyaku, and savory fish cakes. Each spoonful brings a burst of umami flavors that'll transport you straight to Tokyo's bustling streets. Trust me, once you try this one-pot meal, you'll be hooked!
Ingredients for Oden Stew
- Dashi stock: Traditional Japanese broth made from kombu and bonito flakes, providing a savory umami base for the stew.
- Konnyaku: Low-calorie, jelly-like ingredient that absorbs flavors well, adding texture and substance to the stew.
- Fish cakes: Colorful and flavorful, these add variety and a burst of seafood taste to the stew.
- Tofu: Soft and creamy, tofu soaks up the broth's flavors while providing a source of plant-based protein in the stew.
- Soy sauce: Adds depth and saltiness to the stew, enhancing the overall umami flavor profile.
- Mirin: Sweet rice wine that balances the savory flavors in the stew, adding a touch of sweetness.
- Sugar: Balances the saltiness of the soy sauce and enhances the natural sweetness of the ingredients in the stew.
- Daikon radish: Mildly spicy and crunchy, daikon radish adds a refreshing contrast to the stew's rich flavors.
- Boiled eggs: Creamy yolks and firm whites provide a protein boost and a comforting element to the stew.
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Essential Tools for Making This Stew
- Large pot: Essential for simmering the stew and accommodating all the ingredients.
- Cutting board: Needed for cutting and preparing the daikon radish and other ingredients.
Oden Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 4 cups Dashi stock
- 1 block Konnyaku cut into pieces
- 4 pieces Fish cakes assorted
- 1 block Tofu cut into cubes
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Sugar
- 1 piece Daikon radish peeled and sliced
- 4 pieces Boiled eggs peeled
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Instructions:
- 1. In a large pot, bring the dashi stock to a simmer.
- 2. Add the soy sauce, mirin, and sugar. Stir to combine.
- 3. Add the daikon radish slices and simmer for 20 minutes.
- 4. Add the konnyaku, fish cakes, tofu, and boiled eggs. Simmer for another 30-40 minutes.
- 5. Serve hot, allowing each person to pick their favorite ingredients from the pot.
Notes:
Nutrition value:
Keywords:
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Can You Make Oden Stew Ahead of Time?
Make Ahead Instructions
- Cook the oden stew as directed and let it cool to room temperature.
- Store the stew in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop before serving.
Freezing Instructions
- Cool the oden stew completely before freezing.
- Transfer the stew to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 2-3 months.
- Thaw in the refrigerator overnight before reheating on the stovetop.
In Japan, oden is often enjoyed during the winter months as a warm and comforting dish that brings families together.
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