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Oden (おでん) is a Japanese dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and chikuwa cooked in konbu or katsuobushi based dashi broth. Mustard may be used as a condiment. In Kansai, it may be called Kanto ni or Kanto daki, both literally Kanto stew, because it originates in Kanto area. It is usually served over rice.

Oden was originally what is called Misodengaku or simply Dengaku ; konnyaku or tofu was boiled and one ate them with miso. Later, instead of using miso, ingredients were cooked in dashi and oden became popular. It has many local varieties.

Unlike most one pot dishes, ingredients can be added at any time and it has become a wintertime staple at Japanese convenience stores. Oden is also sold from food carts. Many different kinds of oden are sold, with single-ingredient varieties as cheap as 50 yen.

List of Popular Ingredients

• Atsuage
• Bakudan
• Boiled eggs
• Chikuwa
• Chikuwabu
• Daikon
• Ganmodoki
• Gobomaki
• Gyusuji
• HanpenHanpen is a white, triabgular shaped surimi product. It has a soft taste. It is believed to have been invented during Edo period by a cook, Hanpei of Suruga and his name is used for the food. Another theory suggests that because it is a triangle shaped an
• Ikamaki
• KabochaKabocha (, ) is a type of Japanese pumpkin/ squash.
• KamabokoKamaboko is a variety of Japanese processed seafood products in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. The steamed loaves are then sliced and served unheated (or chille
• Konnyaku
• PotatoThe potato Solanum tuberosum is a perennial tuber of the Solanaceae, or nightshade, family, which is one of the most widely used vegetables in Europe and North and South America. There are thousands of varieties of potato in cultivation. The potato is unr
• Shinjoage
• Tofu
• Tsukune