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oden - pigoutyvr

Oden (Japanese Fish Cake Stew)

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Prep Time 1 hr
Cook Time 2 hrs
Total Time 3 hrs
Course Main Course, Soup
Cuisine Japanese
Servings 4 people

Ingredients
  

Awase Dashi

  • 2 L water
  • 20 g kombu (dried kelp)
  • 20 g katsuobushi (dried bonito flakes)

Oden Broth

  • 2 L awase dashi broth
  • 4 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 tbsp mirin
  • ¼ tsp kosher salt

Other Ingredients

  • 1 block konjac
  • 3-4 shiitake mushrooms
  • 1 pack seafood mushroom
  • 1 pack konjac komusubi noodles
  • 1 pack chikuwa
  • 3-5 fish cake sheets
  • fish cakes your preferred ones
  • 1 daikon

Instructions
 

Awase Dashi (recipe from Just One Cookbook)

  • In a pot, add kombu and water. Turn on the heat to medium-low and slowly bring to almost boil (approx 10 minutes).
  • Just before the dashi starts boiling gently, remove kombu from the pot. If you leave the kombu in the pot, the dashi will become slimy and bitter. 
  • Add katsuobushi and bring the broth back to a boil.
  • Once the dashi is boiling, reduce the heat and simmer for just 30 seconds. Turn off the heat.
  • Let katsuobushi sit and sink to the bottom (approx 10 minutes).
  • Strain the dashi through a sieve over a bowl or measuring cup. Set aside.

Oden Broth

  • Add soy sauce, dark sauce, mirin, sugar, and salt into the dashi. Mix until combine.

To prepare other ingredients:

  • Peel the daikon and cut it into 1-inch pieces. Trim the corners of each piece so that the edges are not sharp. This will prevent the daikon from breaking apart when cooking.
  • In a pot, add cold water, daikon, a handful of rice (approx ¼ cup), and 1 tsp salt. Boil until a skewer can go through the daikon. This will remove the bitterness from the daikon. Remove the daikon from the water. Keep the water.
  • Cut konjac blocks into smaller triangular pieces. Put it into the water (from step 2) and bring it to a boil. Remove the konjac and set it aside.
  • You can cut the bigger fish cakes in half (optional). Put the chikuwa, fish cakes, and fish cake sheets in the water. Boil for 1 minute to remove excessive oil. Remove and set them aside. You no longer need the water.
  • Wash the mushrooms. Set aside.

To prepare oden:

  • I recommend using a shallow pot or a large saucepan (with depth and lid). Put all the toppings evenly (nicely) into the saucepan. Pour the dashi into the pan and bring it to a boil. Reduce the heat to low and simmer for 30-45 minutes. If you are not in rush to eat, you can even let it soak overnight to allow the ingredients to absorb more flavors.
Keyword Fish Cake Soup, Oden
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