Paleo Classic Japanese Oden

Warm up with a comforting bowl of Paleo Classic Japanese Oden, a wholesome twist on a traditional Japanese favorite. This recipe combines tender boneless chicken thighs, hearty daikon radish, earthy shiitake mushrooms, and vibrant carrots in a flavorful dashi broth infused with fresh ginger and a touch of coconut aminos. The addition of konnyaku and perfectly cooked boiled eggs makes this dish both nourishing and satisfying, ideal for anyone following a paleo lifestyle. Slow-simmered to perfection, this one-pot meal allows the ingredients to absorb the rich umami flavors, creating a harmonious balance of taste and texture. Perfect for cozy evenings, this paleo-friendly oden is a must-try for those seeking a healthy and authentic Japanese comfort food experience.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 500 g boneless chicken thighs
• 1 medium daikon radish
• 2 medium carrots
• 1 block konnyaku
• 8 whole shiitake mushrooms
• 4 boiled eggs
• 6 cups dashi broth
• 2 tbsp coconut aminos
• 1 thumb-sized piece ginger
• 3 stalks green onions
• 1 tsp salt
• 0.5 tsp pepper

Directions

Step 1

Begin by preparing the chicken thighs: trim any excess fat and cut into large bite-sized pieces.

Step 2

Peel the daikon radish and slice into thick rounds, approximately 1 inch thick.

Step 3

Peel the carrots and cut them diagonally into similar thickness rounds as the daikon.

Step 4

Rinse the block of konnyaku, cut into halves, then slice each half into 1 cm thick slices. Score both sides with shallow cross-hatch patterns for better flavor absorption.

Step 5

Soak the shiitake mushrooms in warm water for about 10 minutes until softened, then remove the stems.

Step 6

Slice the ginger into thin slices. Cut the green onions into 2 inch long pieces.

Step 7

In a large pot, combine the dashi broth, coconut aminos, ginger slices, salt, and pepper. Bring to a gentle simmer over medium heat.

Step 8

Once the broth begins to simmer, add the chicken pieces, daikon slices, carrot slices, konnyaku pieces, shiitake mushrooms, and boiled eggs.

Step 9

Cover the pot with a lid, reduce the heat to low, and let cook for 60 minutes. Stir occasionally and gently to ensure even cooking.

Step 10

After 60 minutes, remove the lid, add the green onions to the pot, and let simmer for an additional 15 to 30 minutes until the vegetables are tender and the flavors have melded together.

Step 11

Taste the broth and adjust seasoning with more salt or pepper if needed.

Step 12

Serve the oden hot, ensuring each serving gets a mix of all the delicious components.

Nutrition Facts

Serving size	(2847.4g)

Amount per serving	% Daily Value*
Calories	1390.9

Total Fat 74.0g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 4.6g
Cholesterol 1257.3mg	0%
Sodium 6787.5mg	0%
Total Carbohydrate 53.2g	0%
Dietary Fiber 15.4g	0%
Total Sugars 18.7g
Protein 136.9g	0%

Vitamin D 221.6IU	0%
Calcium 437.4mg	0%
Iron 12.0mg	0%
Potassium 2646.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 38.4%

Carbs: 14.9%