Oden Japanese stew

What do Japanese people love to eat most on cold winter days? A dish that is hearty and nutritious at the same time, that includes both fried ingredients and vegetables, that combines tofu, egg and fish cakes in a slightly spicy soup into a delicious composition! And this dish has a name: Oden!

This Japanese classic is traditionally served in a single bowl and is considered a classic street food - but it also finds its way to the table in private homes. Oden is so popular that it is now even sold in convenience stores (like 7-Eleven and Lawson)! Want to know what else you can buy in convenience stores? We'll tell you here: 

What exactly is used for Oden?

Oden is one of those dishes that tastes a little different in every part of Japan because primarily regional ingredients are used. Essentially, it is a stew or a soup made from a hearty broth and various fillings. Typical for Oden are winter radish, hard-boiled eggs, fish cakes, fish balls, konjac root and fried tofu. The broth consists of Dashi, which is seasoned with soy sauce. A popular topping for Oden is hot mustard.

What ingredients are used in Oden?

Daikon/Winter Radish

This popular Japanese vegetable is cut into thick slices and cooked as a filling for Oden. Not quite sure what Oden is? Then we have a post for you here: 

Ganmodoki

This is fried tofu that has been refined with finely chopped vegetables and the seaweed Hijiki.

Hanpen

I loved these delicious fish cakes as a child - and I think most Japanese children feel the same way! Hanpen are slightly sweet and very soft, taste delicious and soak up the Oden broth wonderfully. 

Konnyaku

This is part of a plant called devil's tongue and also known as "konjac root". It consists mostly of water, is quite wobbly and has little taste. 

Shirataki

These noodles are made from the flour of the konjac plant, are very light and have few calories. Here we have written a detailed article on shirataki noodles:

Gobouten

This is a fried fish cake with a burdock root (Gobou) in the middle.

Mochi-Kinchaku

This is also fried tofu - with a mochi in the middle. Don't know what a mochi is? Then we have a post for you here:

Chikuwa

This is another version of fish cake. You can make it yourself or buy it ready-made in many supermarkets in Japan.

Potatoes and other vegetables

As with so many Japanese dishes, you can also get creative with Oden and add the ingredients you particularly like. That's what the Japanese do too!

Where is Oden eaten?

Oden is a relatively simple, inexpensive dish. You can get it from street stalls, but sometimes also in Japanese pubs called Izakaya. There are even restaurants that serve only Oden. Usually, the price depends on how many different ingredients you want in your Oden. 

Oden in Winter

Oden is a real "winter food" and is also very popular at home. A popular way to prepare it is to have a gas stove directly on the table. The dashi with the Oden ingredients is heated up at the dinner table in a cozy group. All diners take small portions of Oden one after the other. This is especially nice as a family meal - there is sure to be a fight among the children over the delicious hanpens. In the Oden packs from the supermarket, there are usually only one or two hanpens! By the way, we can recommend the following gas stove and the following clay pot for a truly authentic Oden experience: 

What special Oden variations are there?

In Shizuoka, the Oden broth consists of a dark, flavorful beef broth seasoned with lots of soy sauce. All soup fillings are served on skewers.

In Kagawa Prefecture, Oden is served as an appetizer in many Udon restaurants. Oden is seasoned here with sweet miso paste.

How can I prepare Oden the fastest?

There is soup seasoning in powder form - and of course there is also instant Oden! You can get this soup mix in some Asian countries. But you can also order it online. The ingredients are also available ready-made in supermarkets. Even in Germany you can often buy them frozen in Asian stores! So preparation is done in no time and you have little cooking effort! 

Extra Tip: Oden is particularly delicious if you prepare the dish the day before and then let the fillings soak in the broth overnight!