Oden with Sesame-Miso Sauce

There are so many kinds of oden ingredients! Konnyaku, daikon radish and eggs are the most popular items.

Oden with Sesame-Miso Sauce
Photographed by Yoshitaka Matsumoto

Recipe by
Hiromitsu Nozaki




Soups & Stews



Calorie count is per serving.

Ingredients (Serves 2)

  • 1 konnyaku
  • 6 cm daikon radish
  • 4 boiled eggs
  • 1 piece konbu (10 cm)
  • 2 tbsp usukuchi soy sauce

    If unavailable, substitute with 2 1/2 tbsp soy sauce.

  • 2 tbsp sake
  • 1 liter water
  • [Sesame-miso sauce]

    • 100 g miso
    • 1 egg yolk
    • 1 tbsp sugar
    • 1 tbsp sake
    • 50 ml water
    • 30 g sesame paste (white)



Make [sesame-miso sauce]. Mix the miso, egg yolk, sugar and sake in a saucepan. Stir constantly over low heat. When combined, add water and continue stirring until it is thick enough to leave an indentation when you draw a line through it. Turn off the heat, add the sesame paste and mix together.



Cut the konnyaku across into 1 cm wide strips. Place in a pot of boiling water and parboil over medium heat for 1-2 minutes. Cut the daikon into 6 equal rounds. Put in a pot, cover with an ample amount of water, and bring to a boil. Reduce the heat and parboil for 5 minutes. Peel the eggs.


Put the water, usukuchi soy sauce, sake and konbu in a donabe clay pot. Add all ingredients, cover and place over medium heat. Bring to a gentle boil and simmer for 2-3 minutes. Serve with [sesame-miso sauce].