Nagoya-style Miso Oden [Quick & Easy]

Nagoya-style Miso Oden [Quick & Easy]

This dish looks stodgy, but it's seasoned pretty mildly. I use just simple seasonings. There's a delicious way of enjoying the left-over soup.

Ingredients: 4 servings

Daikon radish
Oden soup:
Kombu for dashi stock
1 piece (1/12 of 1 bar)
600 ml
Red miso
60 g
Soft brown sugar
30 g
30 g


1. Make dashi stock in a large pot with water and kombu. *I used a dashi packet, but you can use dashi granules.
2. Slice the daikon radish and parboil until you can easily poke with a toothpick. Use the water used to wash rice grains if it's available. It'll make the daikon nice and tender.
3. Boil the eggs and peel the shells. Cut the chikuwa in half and pour hot water over to remove the excess oil. Cut the konnyaku and blanch quickly.
4. Put the red miso, soft brown sugar, and mirin in a bowl together. Add the dashi stock from Step 1 little by little to mix.
5. Add Step 4 into the pot from Step 1 and mix well. Add Steps 2 & 3 into the same pot and simmer over a low heat for about 30 minutes. Once the ingredients have absorbed the flavor of the soup, it is done.
6. [Note] Break up the soup flavored eggs and put on top of rice. Pour over plenty of soup and this is called 'Red Chazuke'. The famous actor Shintaro Katsu used to love this.
7. [With the left over soup] Cook minced chicken, Japanese leek and ginger with this soup to make 'Miso-flavored soboro.' Garnish over udon noodles or rice (Recipe ID: 2005175).

Story Behind this Recipe

This is the oden, which I have eaten since childhood. My friends love this too and they ask me to make them quite often. Try the recipe below with the leftover soup.