Easy 30 min serves 4

Oden (关东煮)

Name: Oden (关东煮)
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese-Chinese Fusion
Ingredients: Daikon radish; Fish cakes (naruto); Hard tofu; Konjac cake; Won ton dumplings; Dashi stock; Soy sauce; Mirin

关东煮 · guān dōng zhǔ

家庭快手版 · Home version: Home-style warm pot with dashi broth

Originally from Japan's Kantō region, oden is a one-pot winter warm-up that's now ubiquitous at Chinese convenience stores. The umami-rich dashi broth slowly infuses into fish cakes, daikon, and tofu pockets throughout the day.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →More dumplings & buns →Comfort Food

Ingredients

Daikon radish白萝卜🛒 local300g
Fish cakes (naruto)鱼籽福袋🏮 asian200g
Hard tofu硬豆腐🏮 asian200g
Konjac cake魔芋结🏮 asian150g
Won ton dumplings云吞🏮 asian10 pieces
Dashi stock出汁高汤🏮 asian1L
Soy sauce酱油🏮 asian3 tbsp
Mirin味淋🏮 asian2 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

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Instructions

1Cut daikon into 3cm thick rounds, score the edges in a cross pattern.
🔍 Look for
Visual: even thick slices
You know it's right when: ready to cook
2Bring dashi stock to a gentle simmer in a pot, add soy sauce and mirin.
🔍 Look for
Visual: light amber broth, small bubbles
You know it's right when: simmering
3Add daikon first and simmer covered for 10 minutes until starting to soften.
萝卜难熟，先下锅
🔍 Look for
Visual: 萝卜边缘略透明
You know it's right when: 10 minutes
4Add fish cakes, konjac, tofu, and won ton, simmer another 8-10 minutes.
🔍 Look for
Visual: all ingredients hot through
You know it's right when: 8-10 minutes
5Turn off heat and let rest 5 minutes before serving with chopsticks or skewers.
🔍 Look for
Visual: steam rising, fragrant
You know it's right when: ready to serve

Tips

· Make ahead and keep warm — flavors deepen overnight
· Add a knob of kombu for extra umami depth
· Serve with a side of karashi mustard for dipping

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide