Vegetarian Oden Recipe (Japanese Winter Stew)

Name: Vegetarian Oden Recipe (Japanese Winter Stew)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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 Kinchaku; 2 tsp Dashi Powder; 3 Tbsp Mirin; 3 Tbsp Soy Sauce; ½ tsp Salt; 4 cups Water (960ml)

ByJuri Austin Published onMar 8, 2024Dec 3, 2025 Updated onDec 3, 2025

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5 from 3 votes

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When it comes to winter stews in Japanese cooking, you can’t miss Oden! This cozy one-pot dish simmers a variety of ingredients in a flavorful broth. This recipe offers a delicious vegetarian version that anyone can enjoy! Give it a try!

Looking for simple winter dishes? Try my Zosui, Cream Stew, or Pressure Cooker Vegetable Soup!

Why You Will Love This Recipe

Enjoy authentic Japanese flavor right at home.
A crowd-pleasing simmered dish that’s fun for family dinners or gatherings.
A delicious vegetarian twist on a classic Japanese winter stew.

What is Oden?

In Japan, Oden is a symbol of winter. You’ll find it at street stalls and convenience stores as soon as the weather starts to cool down. It’s a classic hot pot dish where a variety of ingredients are simmered in a light soy-based awase dashi broth. Traditional ingredients include daikon, boiled eggs, konnyaku, and an assortment of deep-fried fish cakes.

Recipe Ingredients

You’ll need the following ingredients to make this Oden Recipe:

Ingredient Notes

Vegetables: Daikon is a must-have ingredient. It soaks up the flavorful broth and becomes wonderfully tender as it cooks. Potatoes and onions are also great additions. For more variations, you can add carrot, lotus root, sweet potato, tomato, or cabbage.
Konnyaku and Shirataki: Both konnyaku and shirataki are made from konjac yam and have a unique, bouncy, jelly-like texture. They’re usually sold packed in water, so be sure to drain them well before using
Boiled egg: A popular oden ingredient. You can use regular eggs or small quail eggs.
Kombu (kelp): Kombu is an essential dashi ingredient, and I like to add it because it brings deep umami flavor to the oden broth.
Mochi kinchaku: Mochi kinchaku is mochi stuffed inside deep-fried tofu pockets (aburaage). You can make it yourself (see my mochi kinchaku recipe) or buy it at Japanese grocery stores.
Chikuwabu: a Japanese hot pot ingredient made from wheat flour. It has a chewy, doughy texture similar to udon noodles.
Oden soup: The broth is made with dashi powder, soy sauce, mirin, and salt. This recipe uses kombu dashi powder for a vegetarian twist. If you’d like to make it from scratch, check out my homemade kombu dashi recipe.

How To Make Oden: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

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! 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!

Each oden ingredients served on a plate.

Recipe Tips

Daikon has natural streaks under the skin, so peeling it a bit thicker gives it a smoother texture when cooked.
Parboiling the daikon, potatoes, and konnyaku helps them absorb the broth more deeply.
If you have time, let the oden cool completely after simmering, then reheat it before serving. The ingredients will soak up even more of the delicious broth.
Before adding the ingredients, taste the soup and adjust the seasoning with a little salt or soy sauce as needed.

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.

What To Serve With

Serve your oden with steamed rice, sunomono cucumber salad, or pickled napa cabbage for a tasty Japanese meal.

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I hope you enjoy this Vegetarian Oden! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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5 from 3 votes (3 ratings without comment)