Food of the Day: Oden

Oden

Oden is a traditional Japanese hot pot dish that features a variety of ingredients simmered in a light, soy-flavored dashi broth. This comforting meal is a staple of Japanese home cooking and is particularly popular during the colder winter months. The dish is highly customizable, allowing for regional variations and personal preferences in the selection of ingredients.

History

The origins of oden trace back to the 14th century, evolving from a dish known as miso-dengaku, which consisted of skewered tofu or konnyaku topped with sweet miso sauce. According to the Gurutabi information service, the transition from grilled dengaku to the boiled version known as nikomi oden occurred as the dish gained popularity among the common people in Edo. By the Meiji period, the use of soy sauce became widespread, helping to solidify the modern identity of oden as a simmered stew. The name itself is derived from nyobo kotoba, a specialized jargon used by Japanese court ladies to refer to the original dengaku dishes.

Cultural Traditions

Oden is deeply embedded in Japanese daily life as a quintessential comfort food often enjoyed at home or from street stalls. It is frequently served with a side of karashi, a pungent Japanese hot mustard, which historically served to provide a level of sterilization for food sold in early street stalls. The dish is considered a perfect pairing for warm sake, as the umami-rich dashi broth complements the rice-based beverage. Because the flavors of the ingredients deepen as they soak in the broth, many families prepare large batches that are enjoyed over several days.

Oden Recipe

A classic, heartwarming Japanese stew featuring tender daikon, savory fish cakes, and hard-boiled eggs simmered in a delicate dashi broth.

Prep time: 20 min | Cook time: 60 min | Total time: 80 min | Yield: 4 servings | Difficulty: Easy

Ingredients

• 1 piece dried kombu (kelp), about 4x4 inches
• 4 cups water
• 1/2 cup bonito flakes (katsuobushi)
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 daikon radish (about 12 oz), peeled and cut into 1-inch rounds
• 4 hard-boiled eggs, peeled
• 4 fish cakes (chikuwa or narutomaki), sliced diagonally

Instructions

1. Place the daikon rounds in a pot of water, bring to a boil, and cook for 10 minutes before draining to remove bitterness.
2. Prepare the dashi broth by simmering the kombu in 4 cups of water, then adding bonito flakes and straining the liquid.
3. Stir the soy sauce, mirin, sugar, and salt into the dashi broth.
4. Add the parboiled daikon and hard-boiled eggs to the broth, simmering over medium-low heat for 20 minutes.
5. Add the fish cakes to the pot and continue to simmer until the daikon is tender and fully infused with the broth.

Notes

Oden tastes even better the next day as the flavors continue to develop in the refrigerator. You may customize the dish by adding ingredients such as konnyaku, octopus, or meatballs. Always serve with a small amount of Japanese mustard on the side for dipping.