Oden is a Japanese stew and it’s great dish to have in the winter months. Usually the broth is made up of Kombu (kelp) and Katsuobushi (dried fish flakes) but I used dried shiitake mushroom, Kombu and vegetable stock to make this.
You can put any vegetables in the stew but as the flavour tends improves with time (best the next day), it’s best to put root vegetables so that it doesn’t become mushy or soggy. I put carrot, potatoes, shiitake mushroom and I wish I had Daikon (mooli) but didn’t have it in the house. I also added tofu (both fried and fresh), enoki mushroom, konnyaku (devil’s tongue), seaweed and boiled eggs. This dish is usually served with a bit of mustard to give it a little kick. In Japan, you can get Oden in street food stalls and it’s excellent with sake or beer. People often have it in the cold evenings after drinking in bars/pubs like kebabs. I didn’t have sake or beer but it was still very nice. It also goes really well with plain rice and pickles.
I’m sure I will make this again soon as it was so delicious!
miso vegetarian 