Oden-style Daikon Radish and Satsuma-age

We took two popular oden ingredients and simmered them oden-style! Daikon radish and satsuma-age that have been simmering in an umami-rich broth is a true winter treat!

Oden-style Daikon Radish and Satsuma-age
Photographed by Manao Okamoto

Recipe by
Makiko Oda







Calorie count is per serving.

Ingredients (Serves 2)

  • 1/2 daikon radish (400 g)
  • 2 satsuma-age (large) (about 100 g)
  • 10 cm konbu kelp (5 g)
  • 1/2 tbsp vegetable oil
  • [Broth]

    • 4 tbsp mirin
    • 2 1/2-3 tbsp soy sauce
    • 400 ml water



Cut the daikon into 2.5 cm rounds and peel. Fill a bowl with warm water and gently squeeze the satsuma-age in the water. Drain and cut in half. Use kitchen scissors to cut the konbu kelp into 4 equal pieces.


Daikon for oden are thick-cut, so peeling the skin helps them to cook through in a shorter amount of time.


Pour the vegetable oil into a frying pan and place over medium heat. Lay the daikon in the pan and cook for 3 minutes. Turn over and cook for another 3 minutes.


Add the konbu kelp to the pan. Combine the [Broth] ingredients and pour over the daikon in a circular motion. When the broth comes to a gentle boil, reduce the heat to low. Spoon the broth over the daikon and cover with a dampened paper towel. Simmer for 20-25 minutes. Add the satsuma-age and simmer for another 10 minutes. Continue simmering until the daikon is tender enough to pierce with a bamboo skewer.


Once the daikon is tender, it's ready to serve. If the center still feels firm when pierced with a bamboo skewer, simmer for another 3-4 minutes.