Oden improves overnight. Make a large batch on Saturday; eat from it through Sunday. The broth deepens, the daikon absorbs more flavor, the eggs turn amber.
What You Need
The broth:
- 1.5L kombu dashi (20g kombu soaked cold 30 min, heated to just below boil, remove kombu, add 20g katsuobushi, steep 5 min, strain)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp salt
The ingredients (pick 4-6):
- 1 large daikon, cut into 2cm rounds
- 1 block konnyaku (konjac), cut into triangles, blanched
- 4 hard-boiled eggs, peeled
- 4 chikuwa (tube fish cakes)
- 4 pieces ganmodoki (fried tofu patty)
- 2 pieces hanpen (white fish cake) — add last 20 min only
- 4 mochi kinchaku (tofu pouches stuffed with mochi) — optional
Condiment:
- Japanese karashi (hot mustard) — essential
How to Make It
Pre-cook the daikon: Score a cross on both flat surfaces. Simmer in rice water (water from washing rice) 15 minutes. Rinse. This removes bitterness and opens the texture.
Build the pot: Bring broth to a gentle simmer. Add daikon, konnyaku, and hard-boiled eggs.
Simmer 1 hour over low heat. Keep at a gentle simmer — never a rolling boil.
After 1 hour: Add chikuwa, ganmodoki, and mochi kinchaku. Continue simmering 30-45 minutes.
Last 20 minutes: Add hanpen (very delicate — falls apart with long cooking).
Serve: Directly from the pot. Dab karashi (Japanese hot mustard) on each piece as you eat.
From our Tokyo Meets Tuscany collection.