Oden

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Broadcast date:January 18, 2013

  • Meat
  • Seafood
  • Vegetables
  • Rice
  • Eggs
  • Beans & Tofu
  • Flour
  • Other

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Ingredients (Serves 4 )

・400 g daikon radish
・1 carrot (140 g)
・2 potatoes (300 g)
・4 Satsuma-age (Satsuma-style fish cakes) (See recipe for 2 November 2012)
・4 eggs

(For the broth)
・5 cups dashi stock (See recipe for 30 September 2011)
・1 tablespoon soy sauce
・1 teaspoon sugar
・½ teaspoon salt

(Suggested condiments)
・Japanese mustard
・Chopped dried red chilies

Preparation

  1. Slice the daikon radish into rounds 2 cm thick; peel and on one side make a cross-shaped incision about 1 cm deep, so that the vegetable will cook faster and more readily soak up flavor. Simmer in water for about 20 minutes until tender.
  2. Place the eggs in a pan of water with a little salt, bring to boil and simmer for 8 minutes. Immediately plunge the eggs into cold water. Peel once the eggs are cool.
  3. Lay the fish cakes on a sieve and pour boiling water over them to remove the excess oil from the surface of the cakes.
  4. Peel the carrot and potatoes, and slice them into rounds 2 cm thick.
  5. Prepare the broth by heating the dashi stock and the seasonings in a large pan. Bring to the boil, and then add all of the ingredients except the boiled eggs. Simmer over low heat for 20 minutes. Then add the boiled eggs, and remove from the heat. Allow everything to cool to enable the flavors to mingle.
  6. To serve, slowly reheat on the stove, and serve in bowls with condiments.

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Local Versions of Oden

A range of ingredients can be added to this hotpot dish.  The favorites are daikon radish and boiled eggs. But there are local variations.  In the north, people like to add shellfish and sansai (edible plants gathered from wild), whereas octopus and sinewy cuts of beef are preferred in Osaka and elsewhere in the Kansai region, while pig’s trotters are added further south in Okinawa.  When it comes to the broth, people in the Kanto region tend to prefer a thickly flavored concoction, while a lighter flavor is the norm in the Kansai region.  Miso paste is often added to the broth in the Chubu region of central Honshu.  Regional variations exist in the condiments that are served with oden.  The dish is usually served with Japanese mustard, but in some places it is eaten with miso sauce or dipped in a mixture of grated ginger and soy sauce.  Each area of Japan has developed its own version of this dish.

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