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A plate of Japanese food in a soup next to a bottle of Sake
Close out winter with a cozy Japanese soup
Dashi Okume

A Steamy Stew That’ll Satisfy You for the Rest of Winter

This thing's an umami wonder

Neil Patrick Harris is the Founder and Editor-in-Chief of Wondercade. In his spare time he also acts — fairly well, too, as his Tony and Emmy Awards can attest.

February 28, 2024 1:55 pm

We’re in the home stretch of winter. (Especially if you ask a certain groundhog.) That’s why we’re serving up a dish that warms your body and soul. (Which might give it metaphysical properties.) Oden, a traditional Japanese stew, has been “appreciated since the Edo period, this dish warms the heart and body with its rich umami flavor derived from dashi,” says Shohei Miyajima, General Manager and Dashi Specialist at Dashi Okume, a Japanese grocery and eatery in Brooklyn. “The umami overflows, and each ingredient contributes its own richness, creating a simple yet deeply flavorful dish.” -NPH


Servings: 6 servings

Copy Ingredients

  • Half a daikon, peeled and cut into 1 ¼” thickness
  • 6 eggs, boiled and peeled 
  • Store-bought frozen fish cakes, defrosted
  • Dashi broth (ingredients follow)
  • Root vegetables of your liking (carrots, burdock root, potatoes), cut into 1 ¼” thickness (optional)
  • Yuzu-kosho and/or Japanese mustard for condiments (optional)
For the dashi broth:
  • 7 cups water (1 ¾ quarts)
  • 7 dashi bags (recommend: Tokyo Dashi)
  • 7 Tbsp. light soy sauce
  • 7 Tbsp. mirin
  • 2 ½ tsp. sugar
  • ⅓ tsp. salt

Copy Directions

    1. 1. Pre-boil the daikon and, if using, the other root vegetables.

    2. 2. In a pot over medium heat, combine all the dashi broth ingredients.

    3. 3. Once boiled, simmer on low heat for 7 minutes. Remove the dashi packs, squeezing them gently before removing.

    4. 4. Add the other ingredients into the broth.

    5. 5. Bring to boil again, and then simmer on low heat for at least 30 minutes.

    6. 6. Let it cool down so the ingredients absorb the flavors.

    7. 7. Reheat and serve. A side of yuzu-kosho or Japanese mustard is recommended.

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