Oden

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Oden" – news · newspapers · books · scholar · JSTOR (October 2021) (Learn how and when to remove this message)

Oden

Type	Soup
Place of origin	Japan
Main ingredients	Boiled eggs, daikon, konjac, fishcakes, soy-flavored dashi broth
Media: Oden

Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.

Oden was originally what is now commonly called miso dengaku [ja] or simply dengaku; konjac (konnyaku) or tofu was boiled and eaten with miso. Later, instead of using miso, ingredients were cooked in dashi, and oden became popular. Ingredients vary according to region and between each household. Karashi is often used as a condiment.

Oden is often sold from food carts, though some izakayas and several convenience store chains also serve it, and dedicated oden restaurants exist. Many different varieties are sold, with single-ingredient dishes sometimes as cheap as 100 yen. While it is usually considered a winter food,^[1] some carts and restaurants offer oden year-round. Many of these restaurants keep their broth as a master stock, replenishing it as it simmers to let the flavor deepen and develop over many months and years.^[2]