Oden is a Japanese winter soup dish which consists of several ingredients like daikon radish, boiled eggs, mixed fish cakes, different types of tofu and konnyaku served in a dashi flavoured stock. There are lot of ingredients to choose from like different fish cakes, vegetable and root crops but there are no strict rules what to use, in fact ingredients vary from different households as well as in different regions in Japan. A popular dish in Japan which you see sold in food carts often and in convenience stores throughout the region.
Though Oden is a known to be a Japanese dish there are other versions existing outside of Japan. One is in Taiwan which is called Heilun/Olun and in Korea where it is called Odaeng, ingredients are nearly the same except that Taiwanese version uses meatballs as an addition to fish cakes and in Korea the soup has a spicy touch. A truly comforting dish during the winter season that’s why in Japan once the cold season starts street carts, pubs and even ramen shops start selling this simple stew.
- 700g mixed fish cakes and fish balls
- 1 small daikon radish, sliced
- 6 pcs small round taro, cut in half
- 5 cups dashi stock
- 4 tbsp mirin
- 3 tbsp light soy sauce
- Nori sheets, cut into squares
- In a pot add dashi, mirin, light soy sauce and salt bring it a boil then simmer.
- Add fish cakes and daikon, simmer for 30-40 minutes in low heat
- Add taro then simmer for 30 minutes.
- Remove from heat the place in serving bowl, garnish with nori.