Oden Nabe recipe - ingredients, nutrition and when to eat it
Oden Nabe is a Japanese hot pot made by slowly simmering fish cakes, daikon, konjac, and eggs in a clear broth.
Oden Nabe is a Japanese hot pot made by slowly simmering fish cakes, daikon, konjac, and eggs in a clear broth. The savory broth and tender fish cakes go well together, making it a comforting choice for a cold evening or whenever you want something warm and brothy.
Japanese · 35 minutes to cook
Nutrition (per 861g serving): 403.3 kcal · protein 21.3g · carbohydrate 55.3g · fat 12.2g · sodium 2151.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cooking the daikon first lets its natural sweetness infuse the broth.
Tips: Blanching the fish cakes once reduces surface oil and keeps the broth clean-tasting.
Tips: Konjac noodles can become tough if simmered too long, so add them during the last 10 minutes.
Tips: Letting the finished dish sit for about 5 minutes helps the ingredients absorb more of the broth's flavor.
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Ingredients (1 serving)
- Korean fish cake — 120 g
- Daikon radish — 100 g
- Konjac noodles — 100 g
- Egg — 1 pc
- Dried kelp — 1 sheet
- Water — 450 ml
- Soy sauce — 0.7 Tbsp
- Mirin — 0.7 Tbsp
- Green onion — 15 g
- Salt — 0.2 tsp