Oden (Japanese Fish Cake Stew)

Name: Oden (Japanese Fish Cake Stew)
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Cuisine: Japanese
Ingredients: 4 inches daikon radish; 1 package konnyaku (konjac) ((9 oz, 255 g)); 1 package oden set (assorted Japanese fish cakes and fish balls); 1 package deep-fried firm tofu cutlet (atsuage) ((6.5 oz, 184 g)); 2 pieces aburaage (deep-fried tofu pouch) ((optional; for the mochi kinchaku)); 2 pieces Japanese rice cake (kiri mochi) ((optional; for the mochi kinchaku)); 4 hard-boiled eggs ((boiled for 8 minutes, cooled, and peeled)); 1 package hanpen (fish cake) ((4.6 oz, 130 g)); 4 pieces dried knotted kombu ((or hydrate a large piece of kombu, cut strips, and tie a knot in each)); 6 cups dashi (Japanese soup stock); 2 Tbsp usukuchi (light-colored) soy sauce ((you can use regular soy sauce, but the broth will be darker)); 1 Tbsp sake; 2 Tbsp mirin; ½ tsp Diamond Crystal kosher salt; Japanese karashi hot mustard ((optional))

Instructions

Prep:30minCook:1h 40min

Oden represents the best of wintertime food in Japan. This classic stew features an assortment of fish cakes simmered in a soy sauce-based dashi broth. Served family style in a donabe clay pot, it‘s a comforting dinner to share with family and friends when the weather turns cold.

Updated at: Tue, 12 May 2026 00:03:12 GMT