Oden (Japanese Fish Cake Stew)
Recipe by Amy + Jacky | PressureCookRecipes.com
How to make Oden (おでん): Comforting Japanese hot pot with tasty fish cakes, daikon, boiled eggs, kombu, pork belly soaked in flavorful dashi broth. Simple but satisfying Japanese comfort food.
Ingredients
- 1¼ pounds (580g) pork belly (1” thick)
- 1¼ pounds (550g) daikon (1¼” thick)
- 2 cups (500ml) dashi (or substitute with 3g dashi powder with 500ml water)
- ¼ teaspoon (2g) fine salt
- ½ teaspoon (2.5g) granulated sugar
- 1½ tablespoons (22.5ml) mirin (optional)
- 1½ tablespoons (22.5ml) regular soy sauce
- 2 tablespoons (30ml) sake (optional)
- Your choice of oden ingredients - assorted fish cakes, eggs, kombu
Equipment
Instructions
- Prepare Ingredients: Daikon: Peel and cut daikon into 1¼" thick chunks. Pork Belly: Cut pork belly into 1" thick chunks. Dashi: Make homemade dashi or use Instant Dashi. For instant dashi, mix 3g dashi powder with 2 cups (500ml) water.
- Optional - Clean Ingredients: Bring 5 to 6 cups of cold water to a boil in a pot. Assorted Fish Cakes: Cook the assorted fish cakes in boiling water for a minute. Rinse the fish cakes in cold water, then drain well. Pork Belly: Boil the pork belly chunks for 3 to 4 minutes to clean and remove the excess fat. Rinse the pork belly chunks in cold water, then drain well. Eggs (optional): Boil the eggs in the water for 5.5 to 6 minutes (soft-boiled eggs). Place them in cold water to stop the eggs from further cooking.*Note: This step helps yield a clear & less oily oden broth.
- Pressure Cook Pork Belly & Daikon: Add ¼ tsp (2g) fine salt, ½ tsp (2.5g) sugar, 1½ tbsp (22.5ml) mirin, 1½ tbsp (22.5ml) regular soy sauce, and 2 tbsp (30ml) sake in Instant Pot. Add in 2 cups (500ml) of dashi, then mix well. Add in daikon chunks and pork belly chunks. *Note: Ensure the daikon chunks are mostly submerged in the dashi mixture and the pork belly chunks are at least halfway submerged in the dash mixture. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 15 minutes. Remove the lid carefully.
- Simmer & Arrange Oden: Skim off the oil on the surface if you like. Taste the oden broth and see if it needs more seasoning. Carefully rearrange the daikon and pork belly to make room for the other ingredients. Add the assorted fish cakes, cooked kombu, and soft boiled eggs in Instant Pot. Bring the pot back to a simmer with the "Saute Normal" function. Turn off the heat ("Cancel" button) and change to "Keep Warm" mode.
- Serve: Let the ingredients sit in the broth for another 10 to 20 minutes to absorb the flavorful broth. Optional Serving Sauce: Serve oden with karashi (Japanese yellow mustard) and yuzu (citrus paste) on the side. Enjoy~
Notes
Leftover Oden: If you manage to have leftovers, it'll taste even better overnight after soaking in all the flavorful juice.
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Nutrition
Calories: 541kcal | Carbohydrates: 7g | Protein: 12g | Fat: 52g | Saturated Fat: 19g | Cholesterol: 70mg | Sodium: 728mg | Potassium: 468mg | Fiber: 2g | Sugar: 4g | Vitamin A: 13IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 1mg