Vegetarian Oden Recipe (Japanese Winter Stew)
When it comes to winter favorites in Japanese cooking, you can’t miss Oden! Learn how to make a tasty, simmered dish with our easy recipe!
Looking for simple winter dishes? Try my Zosui, Cream Stew, Pressure Cooker Vegetable Soup, or Nimono Recipe!
Japanese oden offers warmth and comfort during cold winter months, and we love it! While bonito flakes are traditionally used for the soup base, this recipe provides a vegetarian alternative for you to savor. Give this comforting dish a try!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Oden Recipe:
Ingredient Notes
How To Make Oden: STEP BY STEP
Here are some quick visual instructions! You can go to the printable recipe card below for all the detailed ingredients and instructions.
Step 1
Peel and cut the daikon and potatoes, then boil them for 15 minutes.
Step 2
Cut the konnyaku into triangles and boil for 5 minutes.
Step 3
Prepare the rest of the ingredients and set aside.
Step 4
Combine the dashi stock ingredients well in a large pot to make oden broth.
Step 5
Arrange the prepared ingredients in the pot.
Step 6
Cover the pot, bring it to a boil, then lower the heat and simmer for 30 minutes.
Your oden is ready to serve! Open the lid and ensure each piece absorbs the savory broth and becomes tender.
Serve your favorites in a bowl and enjoy the flavorful oden! If you love spicy condiments, accompany it with Karashi, Japanese mustard, which is a great addition.
Let’s take a closer look at the individual oden ingredients. Which one would you like to try? I particularly enjoy the tender daikon, the flavorful mochi kinchaku, and the chewy chikuwabu!
Storage and Reheating
Store the oden with its soup in an airtight container in the refrigerator for up to 3 to 5 days. When ready to serve, simply transfer the oden and its soup into a pot and heat it until warmed through.
Oden Ingredients Variations
Explore various ingredient variations by adding your favorite ingredients. Here are my suggestions: Carrot, sweet potato, tomato, shiitake mushrooms, burdock root, atsuage (deep-fried tofu), and aburrage.
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Vegetarian Oden Recipe (Japanese Winter Stew)
Print Pin SaveEquipment
- 1 Large pot 24cm (9.4 inches)
Ingredients
Oden Ingredients
- ⅓ Daikon, peeled and cut into thick rounds
- 2 Potatoes, peeled and cut into quarters
- ½ Onion, cut into quarters
- 1 pack Konnyaku, drained and cut into triangles
- 1 pack Shirataki Noodles, drained
- 1 Chikuwabu, cut into bite-sized pieces
- 4 Boiled Eggs
- 4 pcs Kombu
- 4 pcs Mochi Kincyaku
For the Soup
- 2 tsp Dashi Powder
- 3 Tbsp Mirin
- 3 Tbsp Soy Sauce
- ½ tsp Salt
- 4 cups Water, 960ml
Instructions
- Prepare Oden Ingredients: Cut the ingredients according to each ingredient note above. Boil the daikon and potatoes for 15 minutes and the konnyaku for 5 minutes.
- Make Oden Soup: Add dashi powder, mirin, soy sauce, salt, and water in a large pot. Blend well.
- Simmer: Place all the oden ingredients in the pot, ensuring the soup covers all the ingredients. Place the lid on and boil over medium heat, then reduce heat to very low and simmer for 30 minutes.
Notes
- Storage: Store the oden with its soup in an airtight container in the refrigerator for 3 to 5 days.
- Tips for preparation: Daikon has natural streaks, so peel the skin thickly. Parboiling daikon radish, potatoes, and konnyaku helps them absorb the oden stock more efficiently, enhancing their overall flavor.
- If time permits, let it cool down entirely after simmering, and then reheat before serving for a more thoroughly soaked and flavorful taste.
- While preparing the soup, taste it before putting the ingredients into the pot. Adjust the flavor according to your liking by adding salt or soy sauce.
