Sugar-Free Classic Japanese Oden

Delight in the comforting warmth of Sugar-Free Classic Japanese Oden, a traditional one-pot dish that’s perfect for cozy nights. This wholesome recipe features an array of satisfying ingredients like tender daikon radish, konnyaku, yaki-chikuwa, and atsuage tofu simmered in a rich and flavorful dashi broth made from kombu and bonito flakes. With its sugar-free twist using mirin, it’s a healthier take on the beloved classic without compromising flavor. The slow simmering process allows the savory broth to infuse every ingredient, creating a harmonious medley of textures and tastes. Ready in just over 90 minutes, this recipe is a great make-ahead dish for busy days and can be enjoyed as a hearty meal or part of a shared dining experience. Serve steaming hot for an authentic taste of Japanese comfort food, perfect for family dinners or entertaining guests.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 400 grams Daikon radish
• 1 block Konnyaku
• 10 grams Kombu (dried kelp)
• 10 grams Bonito flakes
• 4 large Eggs
• 2 pieces Yaki-chikuwa (grilled fish cakes)
• 2 pieces Atsuage tofu (fried tofu)
• 1 medium Carrot
• 2000 milliliters Water
• 30 milliliters Soy sauce
• 1 teaspoon Salt
• 30 milliliters Mirin (sugar-free)

Directions

Step 1

Start by preparing the dashi broth. Soak the kombu in 2000 ml of water for at least 30 minutes. Meanwhile, peel the daikon and cut it into 2-inch thick rounds. Cut each round into half-moons if they are large.

Step 2

Bring the water with soaked kombu to a simmer on medium heat, then remove the kombu.

Step 3

Add bonito flakes to the pot and let it simmer gently for 5 minutes. Strain the bonito flakes, leaving a clear broth.

Step 4

Add the daikon to the broth and let it simmer for 20 minutes.

Step 5

While the daikon simmers, prepare the other ingredients. Cut the konnyaku into bite-sized pieces and score them lightly with a knife. Boil the konnyaku in water for 5 minutes to remove any bitterness, then drain.

Step 6

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

Step 7

Cut the carrot into large, thick slices.

Step 8

Add the konnyaku, carrots, soy sauce, salt, and sugar-free mirin to the broth with the daikon. Let it simmer for another 20 minutes.

Step 9

Add the yaki-chikuwa, peeled hard-boiled eggs, and atsuage tofu to the pot. Simmer everything on low heat for another 30 minutes, allowing flavors to meld together.

Step 10

Taste and adjust the seasoning with additional soy sauce or salt if needed.

Step 11

Serve the oden hot in bowls, making sure to include a variety of ingredients and some of the savory broth in each serving.

Nutrition Facts

Serving size	(3328.3g)

Amount per serving	% Daily Value*
Calories	1039.2

Total Fat 57.1g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 3.3g
Cholesterol 796mg	0%
Sodium 5623.2mg	0%
Total Carbohydrate 62.9g	0%
Dietary Fiber 15.6g	0%
Total Sugars 13.3g
Protein 75.6g	0%

Vitamin D 164IU	0%
Calcium 926.1mg	0%
Iron 10.2mg	0%
Potassium 1871.5mg	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: 48.1%

Protein: 28.3%

Carbs: 23.6%