Oden Japanese Winter Hot Pot

Name: Oden Japanese Winter Hot Pot
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 1.5 l water; 10 g kombu (dried kelp); 20 g katsuobushi (dried bonito flakes); 500 g daikon radish; 4 pieces large eggs; 250 g konnyaku block; 2 pieces atsuage (fried tofu); 4 pieces chikuwa (tube-shaped fish cake); 4 pieces satsuma-age (fried fish cake); 2 pieces hanpen (fluffy fish cake); 4 tbsp soy sauce; 4 tbsp mirin; 2 tbsp sake; 1 tbsp sugar

Difficulty

medium

Time

2h 15m

Price Category

average

Calories

Medium

Oden is a classic Japanese winter hot pot dish, perfect for chilly days. It features a variety of ingredients like daikon radish, boiled eggs, and various fish cakes, all simmered slowly in a savory dashi-based broth. This warming and hearty meal is incredibly popular in Japan, often sold by street vendors and in convenience stores (konbini). Prepare it at home and savor the authentic flavors of Japanese cuisine!

Steps

Prepare Dashi Broth

In a large pot, soak the kombu in 1.5 liters of water for 30 minutes. Bring to a medium boil, then remove the kombu just before the water fully boils. Add the katsuobushi, remove from heat, and let it steep for 5 minutes. Strain the dashi broth through a fine-mesh sieve and set aside.

Prepare Ingredients

Peel the daikon radish, cut into 2-3 cm thick rounds, and score a shallow cross on both sides. Parboil in salted water for 10-15 minutes, then drain. Hard-boil the eggs (about 10 minutes), cool, and peel. Cut the konnyaku block into triangles or rectangles and score both sides. Blanch in hot water for 2-3 minutes, then drain. Pour hot water over the atsuage to remove excess oil, then cut in half.

Assemble & Simmer

To the strained dashi broth, add soy sauce, mirin, sake, and sugar. Taste and adjust seasoning with salt if needed. Place the daikon rounds, hard-boiled eggs, konnyaku, and atsuage into the pot. Bring to a medium boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the daikon is tender and has absorbed the flavors. Then, add the chikuwa, satsuma-age, and hanpen fish cakes and simmer for another 30 minutes. Serve hot, directly from the pot.

	Per 100g	Per Serving 350g
Calories	180 kcal	630 kcal
Protein	12g	42g
Fat	8g	28g
Carbohydrate	15g	52.5g
Fiber	2g	7g
Sugar	4g	14g

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fish

slow-cooked

comfort food

main course

soft

Japanese

winter

Hot

Oden Japanese Winter Hot Pot

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Dashi Broth

Prepare Ingredients

Assemble & Simmer

Extra Tips

► Oden tastes even better the next day as the flavors meld together. Make it ahead and reheat before serving!

► Avoid overcooking the fish cakes, as they can become rubbery. Add them during the last 30 minutes of simmering.

► Experiment with other Oden ingredients like mochi kinchaku (mochi rice in fried tofu pouches) or shirataki noodles.

Nutrition