Vegan Classic Japanese Oden

Warm your soul with this comforting Vegan Classic Japanese Oden, a plant-based twist on a beloved Japanese winter dish. This hearty stew features a medley of wholesome ingredients like tender daikon radish, creamy potatoes, earthy shiitake mushrooms, and chewy konjac, all simmered in a delicate kombu-based dashi broth infused with soy sauce, mirin, and a touch of sweetness from brown sugar. Deep-fried tofu pouches (aburaage) add a delightful texture, while scallion garnish and optional mustard paste provide bursts of flavor. Perfect for cozy gatherings or meal prep, this vibrant one-pot dish is both nourishing and satisfying. Ready in just over an hour, this vegan oden brings authentic Japanese flavors to your table, making it ideal for a plant-based dinner or a warming family feast.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 pieces (each about 4 inches long) Kombu (dried kelp)
• 6 cups Water
• 3 tablespoons Soy sauce
• 2 tablespoons Mirin
• 1 tablespoon Brown sugar
• 1 medium Radish (daikon), peeled and sliced into 1/2 inch rounds
• 2 medium Carrots, peeled and cut into large chunks
• 1 block (14 oz) Firm tofu, cut into large cubes
• 1 block (7 oz) Konjac (konnyaku), sliced
• 4 large Shiijmrooms
• 2 medium Potatoes, peeled and cut into large chunks
• 3 pieces Frozen deep-fried tofu pouches (aburaage), thawed and cut into halves
• 1 teaspoon Salt
• 2 tablespoons Scallions, chopped (for garnish)
• 2 teaspoons Mustard paste (optional for serving)

Directions

Step 1

First, prepare the dashi broth. Combine the kombu and water in a large pot and let it soak for at least 30 minutes.

Step 2

Place the pot over medium heat and gradually bring to a simmer. Remove the kombu just before the water comes to a boil to prevent bitterness.

Step 3

Add the soy sauce, mirin, and brown sugar to the pot. Stir to combine and dissolve the sugar.

Step 4

Add the daikon slices, carrots, potatoes, and konjac to the pot. Simmer gently for about 20 minutes or until they are just tender.

Step 5

Gently add the firm tofu cubes and the shiitake mushrooms to the pot. Continue simmering for another 10 minutes.

Step 6

Add the aburaage halves to the pot and simmer for an additional 10 minutes.

Step 7

Season the broth with salt, adjusting to taste.

Step 8

Reduce the heat to low, ensuring the broth stays warm, and allow the flavors to meld for at least 30 minutes before serving if possible.

Step 9

Ladle the oden into bowls, ensuring each serving gets a variety of the ingredients.

Step 10

Garnish each bowl with chopped scallions and a small dollop of mustard paste on the side if desired.

Step 11

Enjoy the oden hot, savoring each piece with the fragrant broth!

Nutrition Facts

Serving size	(3146.1g)

Amount per serving	% Daily Value*
Calories	1630.0

Total Fat 69.7g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 5417.7mg	0%
Total Carbohydrate 167.0g	0%
Dietary Fiber 33.2g	0%
Total Sugars 47.3g
Protein 101.8g	0%

Vitamin D 112IU	0%
Calcium 3379.8mg	0%
Iron 21.4mg	0%
Potassium 4589.6mg	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: 36.8%

Protein: 23.9%

Carbs: 39.2%