Whole30 Classic Japanese Oden

Dive into the comforting embrace of this Whole30 Classic Japanese Oden, a hearty and flavorful stew perfect for cozy nights. This clean, nutrient-packed twist on a traditional Japanese dish features tender daikon radish, konnyaku, white sweet potato, and carrots simmered in a homemade, umami-rich dashi stock. Protein-rich additions like chicken thigh fillets, hard-boiled eggs, and Whole30-compliant fish cakes or sausages make this a satisfying, one-pot meal. Infused with warming ginger and a tangy mirin substitute, this recipe embodies wholesome, balanced eating while staying true to Japanese culinary traditions. Ready in just 30 minutes of prep and two hours of gentle simmering, this versatile dish is ideal for meal prepping or sharing with loved ones. Garnished with fresh green onion, each bowl offers a symphony of textures and flavors that will transport your taste buds straight to Japan—all while adhering to your Whole30 goals!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 8 cups Dashi stock
• 1 cup Bonito flakes
• 1 piece Kombu (dried kelp)
• 1 teaspoon Sea salt
• 1 medium Daikon radish
• 200 grams Konnyaku (konjac)
• 2 medium Carrots
• 4 Hard-boiled eggs
• 400 grams Chicken thigh fillets
• 200 grams Whole30-compliant fish cakes or sausages
• 2 slices Ginger
• 2 stalks Green onions
• 1 medium White sweet potato
• 2 tablespoons Mirin substitute (1 tbsp apple cider vinegar + 1 tbsp apple juice)

Directions

Step 1

First, prepare the dashi stock. In a large pot, combine 8 cups of water with 1 cup bonito flakes and 1 piece of kombu. Bring to a gentle simmer over medium heat, then remove the kombu just before it starts to boil.

Step 2

After simmering for 5 minutes, strain the dashi stock through a fine sieve into a large bowl, discard solids, and return the stock to the pot.

Step 3

Peel and cut the daikon radish into 1-inch thick rounds. Slice the konnyaku into 1/2-inch thick triangles. Peel and cut the carrots into 1-inch chunks.

Step 4

Add the daikon, konnyaku, and carrots to the dashi stock in the pot. Add 2 slices of ginger and 1 teaspoon of sea salt and bring to a simmer over medium heat.

Step 5

Meanwhile, parboil the white sweet potato in another pot for 5 minutes, then peel and cut into large chunks.

Step 6

Add the sweet potato to the simmering pot. Add the chicken thigh fillets, Whole30-compliant fish cakes or sausages, and hard-boiled eggs.

Step 7

Add the mirin substitute (mix 1 tablespoon of apple cider vinegar and 1 tablespoon of apple juice) to the pot.

Step 8

Simmer everything gently for about 90 minutes, making sure the broth does not boil, to allow flavors to meld into the ingredients.

Step 9

Trim and chop green onions into small rings for garnishing.

Step 10

Once cooked, serve the oden in individual bowls, ensuring each bowl gets a bit of each ingredient and a generous amount of broth. Top with chopped green onions before serving.

Nutrition Facts

Serving size	(3617.6g)

Amount per serving	% Daily Value*
Calories	2764.7

Total Fat 127.8g	0%
Saturated Fat 38.6g	0%
Polyunsaturated Fat 4.6g
Cholesterol 1814.5mg	0%
Sodium 8464.1mg	0%
Total Carbohydrate 85.5g	0%
Dietary Fiber 17.7g	0%
Total Sugars 17.5g
Protein 338.5g	0%

Vitamin D 435.3IU	0%
Calcium 504.9mg	0%
Iron 12.6mg	0%
Potassium 3238.3mg	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: 40.4%

Protein: 47.6%

Carbs: 12.0%