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 kcal

Difficulty

Medium

Equipment

1 item

Cost

£4.19/serving

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

Instructions

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

Instructions