Oden
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| Type | Soup |
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| Place of origin | Japan |
| Main ingredients | Boiled eggs, daikon, konjac, fishcakes, soy-flavored dashi broth |
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Oden (?) is a Japanese one pot winter dish consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Ingredients vary according to region and between each household. Karashi is often used as a condiment.
Oden was originally what is now commonly called misodengaku or simply dengaku; konnyaku or tofu was boiled and eaten with miso. Later, instead of using miso, ingredients were cooked in dashi and oden became popular.
Oden is often sold from food carts. In recent years, some started offering oden round the year. Many different kinds of oden are sold, with single-ingredient varieties as cheap as 100 yen. Izakaya serves oden as well.
In Nagoya, it may be called Kantō-ni (関東煮) and soy sauce is used as a dipping sauce. Miso oden is simmered in Hatchomiso broth, which tastes lightly sweet. Konjac and tofu are common ingredients.
In the Kansai area, this dish is sometimes called Kanto-daki (関東煮 / 関東炊き) and tends to be more strongly flavored than the lighter Kantō version.
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Wikipedia