My Family's Favorite Oden Recipe

My Family's Favorite Oden Recipe

This oden is different from other recipes as the dashi stock is made from bonito flakes and kombu. Simmer for a while to make it taste better.

Ingredients: Approximately 4 servings

Dashi soup for the oden:
2 liters
Bonito flakes
50 g
Kombu (about 7 cm)
☆ Sake
70 ml
☆ Soy sauce
140 ml
☆ Sugar
30 g
Oden ingredients (of your choice)
Daikon radish
12 cm (3 cm × 4)
Tied konnyaku
Atsuage, chikuwa, gobo-maki (fish paste sticks with burdock root)
to your preference
Boiled eggs
1 (large)
Beef tendon


1. Boil water in a pot and put the bonito flakes and the kombu to extract the flavor. Strain the dashi soup with a clean cloth.
2. Round the edges of the daikon slices and parboil. Boil the eggs and peel the shells. Boil the konnyaku and the beef tendons separately. Blanch all the ingredients briefly except for the hanpen.
3. Put the ☆ ingredients in Step 2 and pour into an earthenware pot with all the ingredients except for the hanpen. Cover with a lid and simmer over low heat for about 2 hours.
4. Add the hanpen 10 minutes before you eat. Let it simmer for a bit and it's done.
5. Serve with a touch of Japanese mustard if you like.

Story Behind this Recipe

I usually use granulated dashi stock when I don't have time, but this time I decided to make authentic dashi soup using bonito flakes and kombu.