Oden-Style Nabe with Daikon Radish, Fish Cakes, and Boiled Eggs

A comforting and flavorful Oden-inspired nabe, featuring tender daikon radish, a variety of Japanese fish cakes, boiled eggs, and chewy konnyaku, all simmered in a light and savory dashi broth.

Prep Time

20 minutes

Total Time

60 minutes

Calories

450

Level

Medium

Yields

4 servings

Cost

£4.19

Season:

🌸 Spring

Meal Type:

Dessert•Soup

Cuisine:

Japanese

Main Ingredient:

Fish•Eggs

Mood:

Comfort Food•Healthy

Ingredients

Servings

1largeDaikon Radish(Peeled and cut into 1-inch thick rounds)

£1.50

8piecesJapanese Fish Cakes (Oden Variety)(Assorted types like chikuwa, hanpen, satsuma age, kamaboko)

£6.00

4largeHard-Boiled Eggs(Peeled)

£1.50

1blockKonnyaku(Gray or white konnyaku, scored with shallow cuts and cut into triangles)

£2.00

6cupsDashi(Homemade or instant dashi)

£3.00

3tablespoonsSoy Sauce(Use light soy sauce if preferred)

£0.20

2tablespoonsMirin

£0.30

1tablespoonSake (optional)(Adds depth of flavor)

£0.25

1teaspoonSugar(Optional, balances the saltiness)

£0.01

To tasteJapanese Mustard (Karashi)(For serving)

£1.50

2stalksGreen Onions(Chopped, for garnish)

£0.50

Total Cost

£16.76

£4.19 per serving

The Method

1
Prepare the daikon radish by peeling it and cutting it into thick rounds. You can optionally score a crosshatch pattern on one side to help it cook faster and absorb more flavor. Parboil the daikon radish for about 10 minutes to soften it slightly. Drain.
2
Prepare the konnyaku by scoring shallow cuts across the surface to help it absorb flavor. Cut into triangles or rectangles.
3
In a large pot or nabe, combine the dashi, soy sauce, mirin, sake (if using), and sugar (if using). Bring to a simmer over medium heat.
4
Add the parboiled daikon radish and konnyaku to the broth. Simmer for about 20 minutes, or until the daikon is tender.
5
Add the fish cakes and hard-boiled eggs to the pot. Simmer for another 10-15 minutes, or until the fish cakes are heated through and have absorbed some of the broth's flavor.
6
Serve hot in individual bowls. Garnish with chopped green onions and a small dollop of Japanese mustard (karashi) on the side for dipping.

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My Notes

Nutrition Information

Nutrition per serving (500g)

450 kcal / 1883 kJ

Carbs

30g

12% of RDA

Fat

20g

29% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Adjust the soy sauce and mirin to your taste preference. You can also add a small piece of kombu seaweed to the dashi for extra umami flavor.

If you can't find a wide variety of Japanese fish cakes, use what is available. Even one or two types will work well.

You can add other ingredients like shirataki noodles, atsuage (deep-fried tofu), or boiled potatoes to the oden.

Cooking Equipment

Large pot or Nabe (earthenware pot)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the soy sauce and mirin to your taste preference. You can also add a small piece of kombu seaweed to the dashi for extra umami flavor.

If you can't find a wide variety of Japanese fish cakes, use what is available. Even one or two types will work well.

You can add other ingredients like shirataki noodles, atsuage (deep-fried tofu), or boiled potatoes to the oden.

Oden-Style Nabe with Daikon Radish, Fish Cakes, and Boiled Eggs

Ingredients

The Method