Keto Classic Japanese Oden
Warm your heart and stay on track with your health goals with this **Keto Classic Japanese Oden**, a low-carb twist on the beloved comfort food. Bursting with umami-driven flavors, this dish features a delicate homemade dashi stock, simmered with traditional ingredients like tender daikon radish, keto-friendly fish cakes, and shirataki noodles, making it perfect for those following a ketogenic lifestyle. Hard-boiled eggs soak up the richly seasoned broth, while the addition of sugar-free mirin and soy sauce keeps the dish flavorful yet carb-conscious. Ready in just two hours, this satisfying one-pot meal serves as an ideal dinner option during cooler months. Add a dollop of yellow mustard for a tangy kick and enjoy an authentic taste of Japanese cuisine without breaking your diet! Keywords: keto oden, low-carb Japanese recipes, homemade dashi, keto-friendly comfort food, ketogenic one-pot meals.
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Recipe Information
Ingredients
- 10 grams Konbu (dried kelp)
- 20 grams Bonito flakes
- 1500 milliliters Water
- 6 pieces Keto-friendly fish cakes
- 1 piece Large daikon radish
- 4 pieces Hard-boiled eggs
- 200 grams Shirataki noodles
- 50 milliliters Soy sauce
- 2 tablespoons Mirin (sugar-free or low-carb)
- 1 teaspoon Salt
- 2 tablespoons Yellow mustard
Instructions
Start by making the dashi stock: Rinse the konbu under cold water to remove any excess salt. Place the konbu and water in a pot and let it soak for about 20 minutes.
Place the pot on the stove over medium heat and bring to a simmer. Just before it begins to boil, remove the konbu.
Add the bonito flakes to the pot. Let them simmer for about 5 minutes, then strain the liquid through a fine mesh sieve into a large pot, discarding the bonito flakes. This will be your dashi stock.
Peel the daikon and cut it into thick slices (about 1 inch thick). Parboil the daikon slices in a separate pot for about 10 minutes to remove any bitterness. Drain and set aside.
Rinse the shirataki noodles under cold water and boil them for 2-3 minutes to remove any odor. Drain and set aside.
To the dashi stock, add the soy sauce, sugar-free mirin, and salt. Bring the stock back to a gentle simmer.
Add the parboiled daikon slices, keto-friendly fish cakes, hard-boiled eggs, and shirataki noodles into the stock. Simmer gently for about 1 hour to allow the flavors to develop.
Check and adjust the seasoning, adding more soy sauce or salt according to your taste.
Serve the Oden warm in bowls, with some yellow mustard on the side for dipping.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 7263 mg | 316% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 9.9 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 472 mg | 36% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2304 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
