Warm up with our authentic oden—a flavorful Japanese hot pot with simmered dashi broth and seasonal treats. Perfect comfort food for chilly evenings!
Oden (Japanese Hot Pot)
Difficulty: ★★★★☆4
servings20
minutes1
hourOden (Japanese Hot Pot) Ingredients
Eggs: 4–5
Substitute: Quail eggs for bite-size variety.Konnyaku (konjac cake): 1–2 pieces
Substitute: Firm tofu or seitan block, though flavor/texture differ.Daikon: about 2/3 of a whole (approx. 6–8 inches)
Substitute: Large turnip if daikon isn’t available, though taste differs.Atsuage (deep-fried tofu): 2 blocks
Substitute: Extra-firm tofu lightly pan-fried.Potatoes or taro (satoimo): about 400g total (1 lb)
Recommended: Waxy potatoes like Yukon Gold if taro isn’t available.Grilled chikuwa: 2 sticksSubstitute: Fish sausage or other fish cake.
Satsuma-age (fried fish cakes): 4–5 pieces
Goboten (burdock tempura): 4–5 pieces
Substitute: Other fish cakes with burdock or vegetables.Optional extras: boiled octopus, beef tendon, ginkgo nuts
Dashi stock (kombu + katsuobushi base): about 1.5 liters (6 cups)
Substitute: Chicken broth with added seaweed or dried mushroom for umami, but authentic dashi is recommended.Soy sauce (preferably light soy, usukuchi): 4 tablespoons (60 ml) Substitute: Regular soy sauce if light soy unavailable.
Mirin: 4 tablespoons (60 ml)
Substitute: 2 tablespoons sugar + 1 tablespoon mild vinegar, but flavor differs.Sugar: 1 tablespoon
Salt: ~1/3 teaspoon (adjust to taste)
Oden (Japanese Hot Pot) Directions
- Prepare the Dashi & Seasoning
Strong Dashi: Oden benefits from a richer stock. Use more katsuobushi than usual, simmering for ~5–6 minutes to intensify flavor.
Combine Broth: In a large pot, add 1.5L dashi, 4 Tbsp soy sauce, 4 Tbsp mirin, 1 Tbsp sugar, and 1/3 tsp salt initially. (Later, taste and adjust salt.) - Arrange the Long-Simmer Ingredients
First Wave (requires longer cooking):
Daikon: Peel and cut into thick rounds (~1–1.5 inch). Optionally parboil or microwave to soften.
Potatoes/Taro: Peel and keep larger pieces (to prevent crumbling).
Atsuage (fried tofu): Rinse with hot water to remove excess oil.
Konnyaku: Rinse, score or slice if large.
Eggs: Hard-boiled, peeled.
Simmer: Bring the pot of seasoned dashi to a boil, then lower heat. Add the above items. Keep at a gentle simmer for 50 minutes. Use the lowest flame to avoid boiling too vigorously. - Add Quick-Cooking Items
Second Wave (later additions ~10 min):Fish Cakes: Satsuma-age, chikuwa, goboten.
Other: Taro, pre-cooked beef tendon, or parboiled octopus.
Simmer for 10 More Minutes: Let flavors merge. Check saltiness; add a pinch of salt if needed. - Let It Rest (Optional for Best Flavor)
One-Hour Method: After the total 60 minutes, you can serve.
Preferred Method: Turn off heat and let cool thoroughly (ideally an hour or more).As it cools, ingredients absorb the broth, intensifying flavor.
Reheat gently before serving to enjoy piping hot. - Final Reheat & Serving
Reheat: When ready to eat, bring to a simmer on low heat for 10–15 minutes to warm ingredients thoroughly.
Serve: Ladle each item with some broth into small bowls.
Condiments: Offer spicy mustard, miso sauce, or yuzu kosho to complement.
Notes
- Multi-Day Prep: Day 1: Prep and start cooking the main items.
Day 2: Simmer or reheat to deepen flavor.
Day 3: Serve for the ultimate infusion.
Cooling Time: Cooling fully ensures maximum absorption of flavors, especially for items like daikon and eggs.
Needing More Broth: If your pot is loaded with ingredients, you might need extra dashi or water to keep everything submerged.
Fish Cake Timing: If you prefer them less “soaked,” add them just before serving. Long simmering can leach their flavor.
Leftovers: Oden often tastes better the next day—just reheat gently and keep an eye on saltiness as the broth can concentrate over time.