Oden with Sesame-Miso Sauce

Oden can be a very time-consuming dish to prepare, but this oden recipe is an easy version that's enjoyed with a slightly sweet sesame-miso sauce. Pairs wonderfully with sake!

Oden with Sesame-Miso Sauce
Photographed by Yoshitaka Matsumoto

Recipe by
Hiromitsu Nozaki




Soups & Stews



Calorie count is per serving.

Ingredients (Serves 2)

  • 1 konnyaku
  • 6 cm daikon radish
  • 4 boiled eggs
  • 1 piece konbu kelp (10 cm)
  • 2 tbsp usukuchi soy sauce

    *If unavailable, substitute 2 1/2 tbsp soy sauce.

  • 2 tbsp sake
  • 1 L water
  • [Sesame-miso sauce]

    • 100 g miso
    • 1 egg yolk
    • 1 tbsp sugar
    • 1 tbsp sake
    • 50 ml water
    • 30 g sesame paste (white)



Make the [Sesame-miso sauce]. Mix the miso, egg yolk, sugar and sake in a saucepan. Stir constantly over low heat. When combined, add the water and continue stirring until it is thick enough to reveal the bottom of the pan when you draw your spatula through. Turn off the heat, then add the sesame paste and mix together.



Cut the konnyaku across into 1 cm wide strips. Place in a pot of boiling water and parboil over medium heat for 1-2 minutes. Cut the daikon into 6 equal rounds. Put in a pot, cover with an ample amount of water, and bring to a boil. Reduce the heat and parboil for 5 minutes. Peel the eggs.


Put the water, usukuchi soy sauce, sake and konbu kelp in a donabe clay pot. Add the konnyaku, daikon and eggs, then cover and place over medium heat. Bring to a gentle boil and simmer for 2-3 minutes. Serve with [Sesame-miso sauce].