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Oden (Japanese-Style Fish Cakes in Broth)

Oden is a Japanese comforting winter dish of an assortment of fish cakes simmered in a dashi and soy flavoured broth.
Course Appetizer, Main Course, Snack, Soup
Cuisine Asian, Japanese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 341kcal
Author Michelle


Dashi broth:

  • 8 C filtered water
  • 2 large pieces dried kombu kelp
  • 1 ½ C bonito flakes
  • 1 tablespoon soy sauce
  • 2 teaspoon mirin or rice vinegar
  • 1 small daikon cut into chunks
  • 6 shiitake mushrooms soaked in hot water
  • 2 lbs assorted fish cakes

Garnish: (optional)

  • green onions chopped
  • cilantro chopped


Make the dashi broth:

  • In a large pot, add a piece of kombu (seaweed).
  • Cover with 8 C water.
  • Bring the water up to a simmer. (Don't boil the kombu or it will become slimy). Skim off any foam.
  • Remove the kombu.
  • Add in the bonito flakes. Bring it up to a simmer again, for about 30 seconds before turning off the heat.
  • Let the broth sit for 10 minutes before straining the liquid through a sieve. (You can discard the bonito flakes or make furikake with it).

Flavour the broth:

  • Add in the soy sauce and mirin, daikon and shiitake mushrooms.
  • Bring the broth up to a simmer over low heat. Taste and adjust the seasoning to your liking.
  • Add in the fish cakes and let simmer over low heat, until fish cakes are plump and juicy and daikon and mushrooms are cooked.
  • Garnish with green onions and cilantro (optional).
  • Serve the fish cakes with the hot dashi broth.


Calories: 341kcal | Carbohydrates: 6g | Protein: 64g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 63mg | Sodium: 571mg | Potassium: 1079mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 1mg