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How to Make Oden (Easy Rice Cooker Recipe)

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 2 servings
Course: Snack, Soup
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

Broth
  • Soy sauce: 1 tablespoon
  • Mentsuyu: 1 tablespoon
  • dashi powder: 1 teaspoon
  • Water: 1⅔ cups
Main Ingredients
  • Daikon radish: 2 slices ½-inch thick
  • Eggs: 2 large
  • Chikuwa: 2 large or 4 small
  • Atsuage: 3.5 oz thick fried tofu
  • Ganmodoki: 4 pieces round tofu puff
  • Konnyaku: 5 oz konjac, cut into chunks

Method
 

  1. Start by boiling the eggs first, since they take the longest. Cook them for about 12–13 minutes until fully hard-boiled, then peel and set aside while you prepare the other ingredients.
  2. Slice the daikon radish into rounds about ½-inch thick, then peel the skin off each slice. Cut the konnyaku into bite-size triangles, and cut the atsuage in half. If your chikuwa is long, cut it into shorter pieces for easier serving.
  3. In a separate bowl or measuring cup, mix together the soy sauce, mentsuyu,dash powder and water to make the broth.
  4. Place all of the ingredients into the rice cooker pot, then pour the broth over everything. For the best color and flavor, place lighter ingredients like daikon and eggs closer to the bottom so they absorb more of the seasoned broth.
  5. Close the lid and cook using the regular “Cook” setting on your rice cooker.
  6. Once it finishes, the rice cooker will automatically switch to Keep Warm. Let the oden rest on warm for another 30 minutes to 1 hour if you have time, so the flavors soak in more deeply.

Notes

Do not fill your rice cooker more than about 70%, since oden contains a lot of broth and may boil over if the pot is too full.