Soy-Free Classic Japanese Oden

Discover the comforting essence of Japanese cuisine with our Soy-Free Classic Japanese Oden recipe, a delightful twist on a traditional winter favorite. This hearty dish features tender daikon radish, konnyaku, vibrant carrots, and savory fish cakes, all simmered to perfection in a homemade soy-free dashi broth infused with kombu, bonito flakes, sake, and mirin. Hard-boiled eggs add a satisfying protein boost, while a touch of rice vinegar and a balance of sugar and salt round out the flavors. Perfect for family dinners or cozy gatherings, this one-pot wonder offers an authentic taste of Japan without soy, making it an excellent option for those with dietary restrictions. Serve it piping hot for a soul-warming meal that’s as nourishing as it is delicious!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 300 grams Daikon radish
• 1 block Konnyaku (konjac)
• 4 Eggs
• 2 medium Carrots
• 200 grams Japanese fish cakes (such as satsuma-age)
• 10 grams Kombu (dried kelp)
• 20 grams Dried bonito flakes
• 1 tablespoon Dashi powder
• 2 tablespoons Mirin
• 2 tablespoons Sake
• 1 tablespoon Rice vinegar
• 1 teaspoon Salt
• 1 tablespoon Sugar
• 2 liters Water

Directions

Step 1

Peel the daikon radish and cut it into 2 cm thick rounds. Peel and cut carrots into similar-sized rounds.

Step 2

Cut konnyaku into bite-sized triangles. To do this, make 1 cm thick slices and then halve each slice diagonally.

Step 3

Boil the eggs until hard-boiled (about 10 minutes), then cool, peel, and set aside.

Step 4

In a large pot, add the kombu and water. Let it soak for about 15 minutes.

Step 5

Place the pot over medium heat and bring just to a boil. Before it boils, remove the kombu to prevent it from becoming slimy.

Step 6

Add bonito flakes to the pot and let it come to a gentle simmer. Cook for 5 minutes, then strain the broth to remove bonito flakes, returning the clear broth to the pot.

Step 7

Add the dashi powder, mirin, sake, rice vinegar, salt, and sugar to the broth.

Step 8

Add the daikon, carrots, konnyaku, and fish cakes to the broth. Simmer gently for about 60 minutes, until the vegetables are tender.

Step 9

Finally, add the hard-boiled eggs and simmer for an additional 10 minutes, allowing them to absorb the flavors.

Step 10

Serve the oden hot, ensuring a mix of all components in each serving. Enjoy this comforting dish with a side of hot mustard if desired.

Nutrition Facts

Serving size	(3238.2g)

Amount per serving	% Daily Value*
Calories	1014.0

Total Fat 42.3g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 2.5g
Cholesterol 810mg	0%
Sodium 4793.7mg	0%
Total Carbohydrate 84.2g	0%
Dietary Fiber 14.5g	0%
Total Sugars 45.1g
Protein 65.1g	0%

Vitamin D 164IU	0%
Calcium 528.2mg	0%
Iron 8.0mg	0%
Potassium 1837.8mg	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: 38.9%

Protein: 26.6%

Carbs: 34.4%