Warm and comforting Japanese home cooking
Oden is a classic Japanese simmered dish where ingredients slowly cook in a light dashi broth. The gentle flavor of the broth soaks into each ingredient, creating a comforting meal that is enjoyed throughout Japan.
Serves: 2–3 pax
Cooking Time: 90 minutes
Difficulty: Medium
Ingredients
| Ingredient | Amount |
|---|---|
| Daikon radish | 1/2 piece |
| Eggs | 4 |
| Okra | 6–8 |
| Ganmo | 2–3 pieces |
| Atsuage (fried tofu) | 1 piece |
| Water | 1000 ml |
| Dashi pack or bonito stock | 1 pack / 2 tsp |
| Soy sauce | 2 tbsp |
| Mirin | 1 tbsp |
| Salt | 1/2 tsp |
Preparation
- Peel the daikon thickly and cut into 3–4 cm rounds.
- Chamfer the edges and parboil in rice water or plain water for about 30 minutes.
- Boil eggs for 10 minutes and peel.
- Cut the atsuage into bite-size pieces and pour hot water over it to remove excess oil.
- Lightly pour hot water over the ganmo.
- Rub okra with salt and blanch for 30 seconds to 1 minute.
Instructions
1. Prepare the broth
Add water and dashi to a pot and bring to a simmer.
2. Season
Add soy sauce, mirin and salt.
3. Cook daikon
Add daikon and simmer for about 30 minutes.
4. Add ingredients
Add eggs, ganmo and atsuage and simmer another 10–15 minutes.
5. Rest
Turn off the heat and let it rest for about 30 minutes so the flavors soak in.
6. Finish
Reheat before serving and add okra.
Chef’s Tips
- Oden tastes better once it cools slightly because the broth penetrates deeper.
- Preparing it a day in advance makes the flavor richer.
- Serve with Japanese mustard (karashi).
Recipe Created By
Chef Satoshi Nagayama
ISSEN, created by Wagyu specialist Satoshi Nagayama, showcases the full potential of Wagyu cuisine.
From vibrant counter-style Gozen dining to serene private Omakase kappo experiences, guests can enjoy refined Japanese culinary techniques and carefully selected seasonal ingredients in a calm and elegant setting.
Mashō ISSEN delivers one of the most exceptional Japanese dining experiences in Malaysia.
