Whole30 Classic Japanese Oden
Embrace the comforting flavors of Japan with this Whole30 Classic Japanese Oden, a nourishing one-pot dish that’s both traditional and health-conscious. This recipe recreates the iconic winter stew using Whole30-compliant ingredients, featuring a savory homemade dashi broth infused with kombu and bonito flakes. A harmonious blend of daikon radish, konnyaku, carrots, tender chicken, sweet potato, and fish cakes or sausages simmers to perfection, absorbing the rich umami flavors over time. The addition of a ginger-infused broth and a natural mirin substitute enhances its complexity while staying true to Whole30 principles. Ready in just over two hours, this soul-warming dish is ideal for family dinners or meal prep. Serve it piping hot, topped with fresh green onions for a burst of color and freshness. Perfect for those seeking a delicious, Whole30-compliant twist on a Japanese classic!
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Recipe Information
Ingredients
- 8 cups Dashi stock
- 1 cup Bonito flakes
- 1 piece Kombu (dried kelp)
- 1 teaspoon Sea salt
- 1 medium Daikon radish
- 200 grams Konnyaku (konjac)
- 2 medium Carrots
- 4 Hard-boiled eggs
- 400 grams Chicken thigh fillets
- 200 grams Whole30-compliant fish cakes or sausages
- 2 slices Ginger
- 2 stalks Green onions
- 1 medium White sweet potato
- 2 tablespoons Mirin substitute (1 tbsp apple cider vinegar + 1 tbsp apple juice)
Instructions
First, prepare the dashi stock. In a large pot, combine 8 cups of water with 1 cup bonito flakes and 1 piece of kombu. Bring to a gentle simmer over medium heat, then remove the kombu just before it starts to boil.
After simmering for 5 minutes, strain the dashi stock through a fine sieve into a large bowl, discard solids, and return the stock to the pot.
Peel and cut the daikon radish into 1-inch thick rounds. Slice the konnyaku into 1/2-inch thick triangles. Peel and cut the carrots into 1-inch chunks.
Add the daikon, konnyaku, and carrots to the dashi stock in the pot. Add 2 slices of ginger and 1 teaspoon of sea salt and bring to a simmer over medium heat.
Meanwhile, parboil the white sweet potato in another pot for 5 minutes, then peel and cut into large chunks.
Add the sweet potato to the simmering pot. Add the chicken thigh fillets, Whole30-compliant fish cakes or sausages, and hard-boiled eggs.
Add the mirin substitute (mix 1 tablespoon of apple cider vinegar and 1 tablespoon of apple juice) to the pot.
Simmer everything gently for about 90 minutes, making sure the broth does not boil, to allow flavors to meld into the ingredients.
Trim and chop green onions into small rings for garnishing.
Once cooked, serve the oden in individual bowls, ensuring each bowl gets a bit of each ingredient and a generous amount of broth. Top with chopped green onions before serving.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 10400 mg | 452% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 24.5 g | ||
| Protein | 361.0 g | 722% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 734 mg | 56% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 5314 mg | 113% | |
*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.
