This week has been really cold in the San Francisco Bay Area and I was thinking what would be the best recipe that represents winter food in Japan. Although there are regional favorites in each area of Japan, I grew up in Tokyo area and what I came up with is Oden.
If you are familiar with Japanese drama or cartoon, you have probably seen a scene of salarymen eating Oden and drinking sake at a food stand at night with their coworkers. It has been known as a food stall dish during the night time for relaxing after a day of working. Fortunately this dish can also be enjoyed at home and we can even take out from convenience stores (e.g. Lawsons, Family Mart, 7-Eleven…etc) during the winter time. This has even spread to other Asian countries. When I was in Taiwan last month, I saw the 7-Elevens sell Oden as 關東煮.
I am not sure what’s the right translation for this recipe but Oden is a one pot dish, which is a little bit different from stew or hot pot. It’s more like simmered dish: assorted fish balls, fish cakes, atsuage (deep fried tofu), hard-boiled eggs, konnyaku and some vegetables are simmered in soy sauce based broth. I usually make Oden a day before so that all the ingredients will absorb good Oden broth and it tastes much better the following day. In my house, I usually serve with Onigiri (rice ball). The color seems boring because of mainly brown color, but the flavor is amazing and exquisite. Maybe that’s why it’s a lot of people’s winter comfort dish.
Ingredients:
- Water
- Dashi Kombu
- Katsuobushi (Hanakatsuo/Bonito Flakes)
- 4 Tbsp. Usukuchi (light colored) Soy Sauce – it’s NOT low sodium soy sauce.
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Sake
- 1 Tbsp. sugar
- 1 Tbsp. mirin
- ¼ tsp. salt
- 8 inch daikon
- 5 eggs
- Nishime Kombu
- 1 pkg (.037oz) Octopus Sashimi
- 1 pkg Konnyaku
- 1 chopped Tokyo negi (optional)
- 2 Nerimono (Japanese fish cakes and fish balls) Packages - see the picture below
- 1 Aburaage (fried bean curd) (or more)
- 1 mochi (or more)
- 1 inch carrot (optional) - Cut into Flower Petals
- Karashi (Japanese hot mustard) (optional)
Instructions:
- Prepare Dashi Stock (Katsuo & Kombu Dashi) using a claypot.
- Add dashi stock back in a claypot and add Seasonings.
- Slice daikon into 1 inch pieces and remove the skin (you can peel first with a peeler too).
- Remove the corners (Mentori technique) so that there are no sharp edges. This will prevent daikon from breaking into pieces.
- If you prepare rice to serve with Oden, preserve the white water from cleaning rice. Put daikon and the white water in a small pot and start cooking until a skewer goes through (do not cover the lid). In Japan we say the rice water will get rid of bitterness and bad smell from daikon and the water also makes daikon beautiful white color. Make sure to cook daikon from cold water so the center of daikon gets cooked slowly before boiling and that will help cook daikon evenly.
- Boil eggs (cook egg from water, after boiling set timer for 12 minutes, run cold water and and peel off shell).
- Cut Nishime Kombu into short pieces and quickly rinse the coating in running water. Make a knot like below.
- Cut and skewer the octopus.
- Cut konnyaku into smaller pieces. Typically triangle shape like below.
- Add the konnyaku in water and bring it to a boil. After boiling, cook for 1 minute and drain. Set aside.
- Put water in a big pot and bring water to a boil in a large pot. Add nerimono (Japanese fish cakes and fish balls) in a boiling water to get rid of excess oil from them – just for 15-30 seconds. Drain and set aside. Cut big pieces into halves. Do the second batch if nerimono didn’t fit in a pot.
- Make mochi bag. Quickly run aburaage (fried bean curd) in boiling water to remove excess oil. Drain and cut in half. Cut mochi into half. Open one side of aburaage so you can put mochi in it. Use a tooth pick or kombu to tie the aburaage so the mochi won't fall out during the cooking process.
- Put everything except for nerimono and mochi bag in a claypot and cook for 2-3 hours minimum. Skim off the scum and fat along the way.
- Add nerimono and mochi bag and cook for 30 minutes.
- Cover and re-heat when you are ready to serve. I usually let them soak for overnight (after cool down, keep in the fridge) and eat the next day. Oden is often served with Karashi (hot mustard).
Enjoy!
{ 107 comments… read them below or add one }
Oh my, odeng (in Korean)!!! I love these! I have been craving them ever since it got chilly here…. I think I am going to pick some up the next time I go to Japanese or Korean stores. I love adding daikons too. They add such a nice flavor.
love the oden sets they sell at the market, so easy to put this dish together!
And Nami, I have the very same clay pot! Did you get it at Daiso’s in Japan Town in SF? I was there not too long ago and got the pot! Only one problem. I wish I had bought 10 of them!
Sook, I’m glad you found Daiso in Japan Town.
I got this pot at Nijiya Supermarket… if it’s exactly same I’m afraid I might paid extra… haha.
How much did you pay for it? I paid $2. I should’ve bought more.
Sook, how big is yours? Mine is a very big one for like 6-8 people… how much did I spend? I think around $20? I am bad at remembering prices…. I assume $2 is a typo for $20, or you got a smaller version…but $2 seems too cheap?! lol.
You’ve got me hungry just thinking about that broth with all those umami flavours. Bliss!
A nice warm winter comfort food is what I would need right now (well, not right now -it’s 9AM-, but today).. it’s freezing out there :S
It really looks like the perfect winter dish! It’s actually quite colourful Nami.
I can see why this is a comforting dish. I like that you make it the day before, this would be perfect to make right before the work week so you can warm it and have a nice meal. I always love your veggie cut outs too, the carrots on top are so cute!
This is really impossible for me to make,but I was successfull in making ramen:)) I so miss oden,miss the karashi spiciness. Brought back nice memories.Thanks
Oh yeah, Oden is one of my favorite winter 1 pot meal.
Didn’t know I should make it a day ahead for the flavor to develop. Thank you so much for the tips. I’ll make it a day ahead next time.
What a delicious and nutritious looking dish. I would love to try that. I’ve heard that after a very slow start to winter, the cold temps have finally arrived. I guess it had to happen some time! I hope you survive the cold – meals like this are a huge help!
How wonderful – a big pot filled with different flavours, colours and textures. Sounds fantastic and looks delicious Nami
Dear Nami,
I have never had oden before. It looks like the Japanese version of like a Asian steamboat or Korean hotpot. I always order shabu shabu or sukiyaki in Japanese restaurants if we are looking for something hearty and warming in winter. I love octopus Japanese style, whether raw or cooked and I would love to dip those in something really spicy like fresh red chillies or a chilli sauce.
Hi Nami, the whole pot of this food is more like the Steamboat. Chinese New Year just a few days away, and some of us would be having Steamboat during our reunion dinner!
that sure taste good…i would love to have that during chinese new year.
Namiko-san, Your oden looks 100 times better than any 7/11 oden I have ever seen. So many lovely ingredients. Just to let you know I nominated you for an award on my website. Check it out when you get a minute. Take care, BAM
What a beautiful dish! Very convivial and intriguing.
Cheers,
Rosa
Wow, wow, wow, wow, wow. I think fish balls is one of my favorite foods in the whole world, so this bowl is like a lot of happiness bubbling over.
The dish sounds delicious, but I’m particularly pleased to read about the preparation of daikon as I grow them (a great winter vegetable for me to grow!) and I’m always looking out for information on them and recipes. Thank you
This a claypot dish that full of goodies ! Sound so yummy . I saw this when I was in Xiamen China but is Taiwsn version. I was too full and missed the chance to give it a try.
I want to eat at your house!!! : )
I also loved that chowder recipe, Nami. I’ve printed it off, because I have never done clams, and I’ve only had chowder once – it was the main dish I had at my 21st birthday party, kindly made by my now brother-in-law. It took me down memory lane.
Nami, what an incredible dish!!! I love all the different flavors and textures…this is a must try for me…but it might be in a restaurant vs me making it!!! Thanks for sharing another beautiful, delicious recipe!
I have never had this before it looks quite interesting and I love the broth and seasoning ingredients. I don’t know what negi or atsuage are. Looks really delicious and hearty for the cold nights you are having. Stay warm.
I saw the oden ingredient in one of the Japanese grocery store here, now I can buy one just know what to do =) Nami, I also have the same pot too.
What a fascinating look meal Nami – you always have the most interesting dishes and always so beautifully presented.
Mandy
When I was working in Shanghai a few years back, there was a Lawsons shop just outside the apartments where I live and I’m always dropping by to get some oden before going home! haha so yes, i love eating these! Beautifully presented as always, Nami!
What a special soup! It looks absolutely stunning. And I don’t care what you say about the colors, I think it looks phenomenal!! Your photography is so breathtaking. I have never had Oden but will have to seek it out next time I am at a Japanese restaurant.
That dish has so many wonderful things in it. I can see why it is a winter comfort food. It would be very filling and delicious to eat!
Oh Nami, I can tell the extra care you put into each and every one of your dishes! I’ve not tasted Oden before, but we grew up drinking fish cake and fish ball soup the Chinese way, just throw everything in one big pot and boil with chicken broth, hahah! I am sure your dish is so much more flavorful than what I am used to though…
Hope you are getting more rest and sticking with your resolution!
Wow..your sauces and ingredients make me wonder if ever I could get my hands over them.
I loooooovvvvee Oden. I’ve had it for years now and I’ve always found it comforting in the winter too. I’m definitely going to try your recipe. Thanks and keep warm!!!
Wow! What an interesting dish! It look amazing and so whimsical. O will have to try it!
I love oden! This hot, comforting dish is exactly what our chilly weather needs. Can’t wait to try this. Thanks for sharing.
What a gorgeous and bountiful dish. Funny that it is found in convience stores..I just never think of getting quality food from places like that, however internationally things are different.
Oh, Nami-leave it to you to come up with such an incredibly delicious, and comforting dish. As for me, I would love to try it, as I love all your dishes that you’ve prepared, but for sure this will not be on my list to buy…since I could not even find half the ingredients.
It’s a work of art how you prepare everything so professionally. Thanks for sharing:DDD
I have never heard of this, but it looks warm and comforting! You know I am not a fan of seafood, but I know my husband would love to try this! We have been warm here lately, at least for this are of the country (high 57)! I want to make soup, but it seems to hot out!
Nami, I love the look of this – especially in this cold weather and when you can put everything in the one pot. Most unusual – love it!
What an amazing meal. The combinations of flavours, shapes, and in spite of your comment about it all being brown, colours. I wish I knew someone who made this and would invite me, cause I’d bring the best bottle of sake that I could afford and an appetite and willingness to try it all.
Nami… what a beautiful dish! Oden is new to me.. but I think it looks amazing. Well done!! Hope your weather warms up! ~ Ramona
Wow, the goodies inside the pot are just amazing! I have heard about oden quite often but have never tried it myself but I can imagine that oden is something which I would love since it’s similar to Chinese hot pot in a way. I love the colours, just beautiful and so festive, Nami:)!!
Wow has it gotten cold! What a beautiful dish this is Nami. It would be perfect for these cold nights.
Isn’t Oden a Viking god too lol? Looks like a fabulous winter hearty soup. I bought fish balls in Chinatown here recently and did not like them but maybe I prepared them wrong. I would be happy to give them another shot is they were served like this.
Chinese fish balls are harder than Japanese ones (usually soft). Most of the items you see here are deep fried tofu items called “Atsuage”. The deep fried tofu has all kinds of veggies in it and it’s quite yummy. Hope you can find these in your Asian/Japanese store nearby.
Wow!! What a feast, Nami! I really want to have this in front of me now since it’s dinner time!
You are such an amazing cook I would love to have your skills and some of your energy. This dish is picture perfect and perfectly crafted. Kudos to you!!!
Nami! This looks outstanding. Japanese food is such an art. I am learning so much with you. So many variety or ingredients, and names that I never heard before. When you put everything together, it looks wonderful. Thanks for sharing!
Looks incredible, especially the fried bean curd. You’re very talented, Nami!
what a unique one pot dish. i can see this being very comforting given the weather that is upon us and with the rain coming. it need one of those pots!
Oh my Gosh Nami I’m so excited!!! What is this artistic thing, Its unbelievable, I can recognise only the octopus!!! I love it, it looks so good!!!! I don’t think I can make it though! I wish I could find all these products, I guess I have to go to a Japanese Grocery..
All the different shapes and colors – looks incredible. A gourmet version of hotpot?:)
This is the most beautiful dish I have seen in a long time – nothing about it looks boring to me. It looks very, very delicious, too. I have never eaten Oden, but now I’m eager to try…
What a beautiful and comforting dish Nami….
Seriously, sometime I wish moving close to you…. I will be on your door everyday.
Hi Nami!
I am a new reader to your site and I love it. I enjoy Japanese homestyle cooking and your pictures and recipes are a great inspiration. I’m sorry to say I’ve never made oden but I’m going to now! It’s been so cold here and it sounds delicious and warming.
I love how detailed your instructions always are. This looks amazing–so many different flavors and textures in one dish!
I never try Oden, looks very delicious, not sure if we can have one on a Japanese restaurant here, but I will look for it, when winter comes…
This is so amazing and beautiful! For a girl who is allergic to shell fish (I know, so sad) what would you suggest I substitute? I really want to try this!
Hi Grubarazzi! There’s no shell fish in it so don’t worry! Mainly all kinds of tofu and fish balls/cake.
I am amazed at all the wonderful ingredients that have gone into this dish. This is my kind of a meal. Looks fabulous!!!
I’ve never had Oden… it’s stunning and looks quite intricate!
I’ve never seen anything like it! It reminds me of an Asian version of Julia Childs Pot-au-Feu! Lovely pictures as always, Nami!
Oden looks very comforting.. Though I am quiet unfamiliar to many of the ingredients used here but this looks very interesting.. I’ll look for this in the Japanese restaurants here!
This one pot dish is similar to the way we cook steamboat:D only the stock is different. Very healthy dish and delicious too!
That’s a pot of perfections!! I don’t think I can ever pull of such delicate and decadent array of ingredients in one pot! It’s looks too good to eat, Nami
Heh, this is what my parents eat when it gets cold, too. Theirs is a blend of Japanese oden, Korean odeng, and Chinese dish cakes! haha!
Nami, your oden looks fantastic! I have seen oden in films, blogs, but have never even tried making it. Thanks to your photos I see it’s not as complicated and scary as it seems! I have no idea why you say colours are boring. Your oden has beautiful colours. Or maybe it’s just your professional presentation? The carrot petals are so cute
I love these kind of hot pots where there are bits of everything, cooked in a flavourful broth. Yours look so good!!!
Nami I swear you have an instinct about what is going on in my head. I was just thinking about how I used to warm up with a big bowl of oden during Winter in Japan!
This is awesome – I love the step by step tutorial. I did not know about boiling the fish cakes to remove excess oiliness. I need to get to H Mart and get some fish balls ASAP!!!!
I was just thinking that this strangely cold summer weather here in Melbourne is perfect for some oden or shabu shabu! Your version looks so much more festive than the ones I make at home.
japanize Cartoon?! O.o
*bigfan* *grewupwiththatstuff*
nami I cant believe! Its Anime!
Oden sounds so relaxing, comforting and it looks very interessting and cute.
I have noted down the mentori technique for cutting. very useful!
thanks for sharing your gorgeous recipe nami.
have a nice weekend
Love this! And I’ve been inspired to feature your Oden in my Friday Food Fetish roundup and on Pinterest. I can’t wait to see what you come up with next and please let me know if you have any objections…
Its been super cold and snowy here too. Oden looks like a great way to warm up! That’s hysterical that 7-Eleven is picking up on it!
Looks yummy! With the temperature of -20° C here, your Oden is certainly one of the best comfort foods that I would need. Your instructions are clear and easy to follow. Thanks, Nami!
What an extravaganza of flavours! I just love all these fish balls and fish cakes and tofu. I wish I could buy those assortment here. This is dish is so right for here right now as it finally is wintry.
OMG OMG OMG the oden looks fantastic!!! I remember having it when I was in Japanese last and hahaha i love it how the people in the tv series are always eating it!
i never ever thought of making it myself hehe
Thanks again for the great recipes Nami!
I cant believe I never heard of Oden before.. because this dish looks absolutely amazing and not to mention delicious. I also love the flavors within this dish. Amazing post
Believe me, this looks terrific ! I am not familiar with Oden, but the looks tell me that it is an awesome dish
You have just shown me how to make a brown dish look so beautiful !
Sorry for not dropping in for a while Nami. I was too lazy
I’ve had something that looks like this when I lived in Singapore, but I think it was probably Korean… This looks absolutely delicious! I just wish I could get my hands on some of these exotic Japanese ingredients here… I love how the flavors sound! And your dish doesn’t look boring at all – your dishes never do! Love the little carrot flowers
Oh, how I’ve missed your blog!
Wow, this looks delicious and full of flavor! And you can buy it from a convenient store? There are so many wonderful ingredients that I probably wouldn’t know which one to eat first. Hahaha! I think I would start with the daikon because that is one of my favorite veggies. Have a good weekend, Nami and stay warm!
~ ray ~
That looks so warm and delicious! Thank you for the recipe
.
Hmmmm, now I feel like having some shochu!
It seems like it will be a rainy cold weekend… Keep yourself warm and relax at your home!
Yummy! Looking at my just posted hot pot post and anticipating my next hot pot (which is tomorrow, on the eve of CNY), I must tell you that this looks welcoming!:)
I am starting to love the sound of oden already, and have already made up my mind to try it on my next trip to Japan; even if it’s not really like our version of hot pot, as this just looks simply too good:D
I love coming to your blog Nami, there is always something new to learn and wonderful pictures to enjoy. I have to say that this dish is totally new to me, I have never heard of it before and same goes for most of the ingredients
Hi Nami – on the contrary! The colors, as well as the shapes and textures are fascinating. This post is so interesting.
LL
Nami, I never heard about Oden, but I can see why this is a comforting winter dish. Looks amazing!
As always, such an interesting post with stunning photos! This looks like a perfect dish for a chilly winters day.
I made one of those before but not as pretty and intricate as yours! I love the taste of it and its really good during winter season. Here is my recipe of that http://wp.me/sMp9M-oden
Dear nami-Chan!
Greetings from Shizuoka City!
It’s a pleasure seeing friends introduce oden to the world!
Shizuoka is very famous for Oden and we shall have our annual oden festival next month!
Once again great work!
Best regards,
Robert-Gilles
Nami-san, I feel so bad that I couldn’t visit your blog and others as my computer has some kind of problem. Finally, the computer seems working but not quite well.
Anyway, I missed visiting your blog! Oden is one of my favorite in winter!! Mochi bag is so special. I remembered when I was a kid, my grandmother’s oden always had mochi bags in the pot. She made one per each family member so we couldn’t have any okawari:-( In my area, we don’t put octpus regularly but I do love it in my oden!
Gosh Nami, your oden must be the most beautiful oden I`ve ever seen!! Can I be your third child pleaseee??
DD My most favorite items from oden are daikon and boiled eggs. I`ve never thought of eating oden with rice because the oden itself is quite filling for me. Will have it with rice next time for sure. By the way Nami, I just found out about your cutting techniques page and I was speechless looking at how comprehensive you described it. Awesome! Are you sure you won`t publish a cookbook very soon?? 
)
looks fabulous. I’ve not heard of Oden before. I must keep my eyes open for it in restaurants to try it. I love you step by step pictures.
This looks very interesting Nami! Love how you organized everything in a pot..looks really good! Thank you for sharing and have a wonderful Sunday!xoxo
Mm, this looks so good Nami! The mochi-aburaage was always my favorite part of oden. ^^
What a cornucopia of textures and tastes. I’d be hard pressed not to dig into that pot again and again. It’s like very scoop holds a different surprise.
This is so new to me – but I could use a heap of comfort food right now and this is stunning – in flavor, texture and warmth. Keep warm – it’s all relative though – remember – I live in Minnesota.
I haven’t had this looks wonderful
Salarymen eating Oden and drinking sake – I remember that very well:) So much fun to enjoy Oden on a winter night!
Who cares about the brown color as long as it’s filled with lots of flavor! This looks lovely Nami
I have never had Oden but would so love to try it. I wish I could come to your house..your food looks so wonderful!!
I have only visited Japan in the warm summer months so maybe that is why it is not familiar. I so want to try this, minus the taki, but I will have to wait till I get to Denver and go to the Japanese Market there as our Asian food store was sold and there is hardly anything there now.
Love! Perfect food for a windy cold weather!
Nami this looks so good and warming and comforting! Its so pretty too. I would love to eat this one night (minus the octopus-I told you once before I was scared as a child-thought it would get stuck on my throat!!) BUT everything else about this looks perfect.
What a beautiful comforting dish. I have never had oden before, it looks amazing. Every step seem to be prepared with such care. Nami I am learning so much from you!
I love the clay pot too ($20.00 seems like a good price for such a pretty and useful dish).
Wow! What a stunning dish! My fiance and I were just reading each ingredient in awe at all the flavors in this dish. Wow! And congratulations on being Foodista’s blog of the day, well deserved Nami! I just made my fiance into a fan of your blog too lol Have a wonderful weekend and congratulations again! =]
This is a really unique dish to me. I have not seen anything quite like it. I love that your meals come with such history and culture. Another gorgeous meal Nami. Love it.
If I ever make it to the west coast I am coming over for a meal. We don’t have a lot of options when it comes to Asian cuisine and most of them a very low key ‘Chinese take out’ places. Your recipes always make me want to try new things, look so comforting, and to top it off, your explanations are fascinating! Please make me some oden some day!