Vegetarian Classic Japanese Oden

Savor the comforting flavors of this **Vegetarian Classic Japanese Oden**, a plant-based twist on a beloved Japanese hot pot dish. Featuring an umami-rich kombu dashi base infused with soy sauce, mirin, and sake, this simmered stew is brimming with hearty, wholesome ingredients like tender daikon radish, konjac, burdock root, carrots, and fried tofu pouches. Perfect for a cozy night in, the oden is slow-cooked to allow each ingredient to soak up the flavorful broth, creating a dish that's light, nourishing, and deeply satisfying. Ready in just two hours, this one-pot meal is both easy to prepare and incredibly warming. Serve it piping hot in deep bowls, paired with a touch of spicy mustard for an authentic Japanese dining experience. Perfect for vegetarians and those seeking a taste of traditional Japanese comfort food!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 10 grams Dashi Kombu
• 1500 milliliters Water
• 60 milliliters Soy Sauce
• 60 milliliters Mirin
• 30 milliliters Sake
• 1 tablespoon Sugar
• 500 grams Daikon Radish
• 200 grams Konjac
• 4 pieces Fried Tofu Pouches (Aburaage)
• 2 pieces Burdock Root (Gobou)
• 2 medium-sized Carrots
• 4 pieces Boiled Eggs (optional)
• 1 to taste Salt

Directions

Step 1

Start by preparing the dashi broth: soak the dashi kombu in 1500ml of water for at least 30 minutes. If possible, let it soak in the fridge overnight for a richer flavor.

Step 2

Once the dashi has soaked, place the mixture in a large pot and bring it to a gentle simmer. Remove the kombu just before the water starts to boil.

Step 3

Add soy sauce, mirin, sake, and sugar to the dashi. Stir to dissolve the sugar completely, then let it simmer gently.

Step 4

Peel the daikon radish and cut it into 1-inch thick rounds. Simmer them in a separate pot of water for about 15 minutes until just tender, then drain.

Step 5

Rinse and slice the konjac into bite-sized pieces. Parboil the konjac in a separate pot for 3-5 minutes to remove any odor. Drain and set aside.

Step 6

Blanch the fried tofu pouches in boiling water briefly to remove excess oil. Drain and cut them into halves or squares, as preferred.

Step 7

Peel and cut the burdock root diagonally into inch slices. Slice the carrots into large rounds.

Step 8

Gently add the prepared daikon, konjac, fried tofu pouches, burdock root, and carrots into the simmering dashi broth.

Step 9

If using boiled eggs, peel them and add them to the pot.

Step 10

Allow the oden ingredients to simmer on low heat for about 60 minutes, letting the flavors meld together. Adjust seasoning with salt to taste.

Step 11

Serve the vegetarian oden warm in deep bowls, ensuring a bit of each ingredient is enjoyed with the broth. It's customary to provide a small dish of mustard for dipping, if desired.

Nutrition Facts

Serving size	(3237.6g)

Amount per serving	% Daily Value*
Calories	1644.1

Total Fat 81.8g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 4.2g
Cholesterol 754mg	0%
Sodium 6866.4mg	0%
Total Carbohydrate 153.9g	0%
Dietary Fiber 27.7g	0%
Total Sugars 71.7g
Protein 65.8g	0%

Vitamin D 176IU	0%
Calcium 1080.0mg	0%
Iron 15.5mg	0%
Potassium 3455.0mg	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: 45.6%

Protein: 16.3%

Carbs: 38.1%