Vegetables - Japanese Oden Style

Nov 01, 2010 by Caroline Phelps | 0 Comments| Share it:   



1 rating


  • Prep: ~30 mins.
  • Cook: 30 mins. - 1 hr.
  • Serves: 2

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When I am in Japan in the fall or winter, I often go to a convenience store for Oden. Oden is a very simple dish consisting of vegetables, eggs, ‘konyaku’, cooked in a light soy based or kombu based broth. I’ve added some garlic and ginger to mine to give it a bit of a twist.


  • 4 Carrots roughly chopped
  • 1/2 lb Daikon roughly chopped
  • 1 Onion roughly chopped
  • 1 Shallot finely chopped
  • 1 Garlic clove finely chopped
  • 1 tbsp Ginger finely grated
  • 2 cups Water
  • 2 tsp Granulated sugar
  • 5 tbsp Soy
  • 1 tsp Powdered dashi
  • 1 tbsp Cooking sake
  • 2 tbsp Mirin
  • 2 tbsp Neutral oil (canola, grapeseed)

Step 1

Do your prep first, have all of your vegetables ready.

Step 2

In a pot over medium heat, add oil, ginger, garlic and shallot. Cook for 2 minutes and add onions. Cook for about 5 minutes, until onions are translucent.

Step 3

Add carrots and daikon, and cook for 2 minutes.

Step 4

Add water. Stir. Then add dashi, sake, mirin, sugar and soy and stir well. Bring to boil, lower heat and simmer for 30 minutes (until daikon and carrots are soft). Serve the Japanese oden in small bowls with rice.

Now that you have learned how to make vegetables - japanese oden style, please be sure to view these other vegetable recipes.

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