Paleo Classic Japanese Oden
Discover the comforting warmth of *Paleo Classic Japanese Oden*, a wholesome twist on the traditional Japanese hot pot. This nourishing dish features tender boneless chicken thighs, earthy shiitake mushrooms, and nutrient-packed daikon radish and carrots, all simmered in a flavorful dashi broth enriched with coconut aminos, fresh ginger, and aromatic green onions. Konnyaku, a classic oden ingredient, adds a chewy texture while boiled eggs soak up the savory essence of the long-simmered broth. Perfect for paleo diets, this recipe skips processed soy sauces, focusing on clean, natural flavors. Ready in under two hours, it's a hearty, one-pot meal for cozy nights or gatherings, ensuring every bowl is brimming with satisfying and aromatic bites.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g boneless chicken thighs
- 1 medium daikon radish
- 2 medium carrots
- 1 block konnyaku
- 8 whole shiitake mushrooms
- 4 boiled eggs
- 6 cups dashi broth
- 2 tbsp coconut aminos
- 1 thumb-sized piece ginger
- 3 stalks green onions
- 1 tsp salt
- 0.5 tsp pepper
Instructions
Begin by preparing the chicken thighs: trim any excess fat and cut into large bite-sized pieces.
Peel the daikon radish and slice into thick rounds, approximately 1 inch thick.
Peel the carrots and cut them diagonally into similar thickness rounds as the daikon.
Rinse the block of konnyaku, cut into halves, then slice each half into 1 cm thick slices. Score both sides with shallow cross-hatch patterns for better flavor absorption.
Soak the shiitake mushrooms in warm water for about 10 minutes until softened, then remove the stems.
Slice the ginger into thin slices. Cut the green onions into 2 inch long pieces.
In a large pot, combine the dashi broth, coconut aminos, ginger slices, salt, and pepper. Bring to a gentle simmer over medium heat.
Once the broth begins to simmer, add the chicken pieces, daikon slices, carrot slices, konnyaku pieces, shiitake mushrooms, and boiled eggs.
Cover the pot with a lid, reduce the heat to low, and let cook for 60 minutes. Stir occasionally and gently to ensure even cooking.
After 60 minutes, remove the lid, add the green onions to the pot, and let simmer for an additional 15 to 30 minutes until the vegetables are tender and the flavors have melded together.
Taste the broth and adjust seasoning with more salt or pepper if needed.
Serve the oden hot, ensuring each serving gets a mix of all the delicious components.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1257 mg | 419% | |
| Sodium | 6788 mg | 295% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 18.7 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 437 mg | 34% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2647 mg | 56% | |
*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.
