Delicious oden made with specially selected MOA ingredients, served with sweet miso sauce


Delicious oden made with specially selected MOA ingredients, served with sweet miso sauce

    To make oden, all you need to do is parboil the daikon radish and drain the oil from the fish paste; then simmer it in the dashi stock. Using high-quality ingredients ensures both deliciousness and safety.

    The flavors continue to blend even after the heat is turned off, making it perfect for making in advance. Enjoy arranging it with sweet miso sauce.

Pointers from Rie

  • Thickly peeled radish skin is cut into thin strips, rubbed with salt, and mixed with ponzu and soy sauce to make instant pickles.
  • Parboiling radishes and konnyaku removes the bitterness and astringency, improving the texture and allowing the flavor to penetrate more easily.
  • Don’t drink all the soup broth, but enjoy it the next day. The umami flavor has dissolved into the soup, so it’s delicious when boiled with udon. It is also recommended as it helps prevent excessive salt intake.
  • MOA brand fish paste does not contain phosphates, which inhibit calcium absorption. It is kneaded in a stone mill and carefully crafted, so you can enjoy its firm elasticity and delicious flavor.

Ingredients (for 4 people)

a)Dashi stock
  Light soy sauce
1 packet (6g)
4 tablespoons
4 tablespoons
A pinch
Quick-cooked kelp 30cm (5g)
daikon radish 1/2 (500g)
Konnyaku 1 sheet
Fish paste of your choice About 3 or 4 kinds
Eggs 4
b)Barley miso
  Egg yolk
  Oden broth
3 tablespoons
2 tablespoons
1 tablespoon
3 tablespoons
Mustard (optional) A little


Nutritional value (per serving)

Energy 357kcal
Protein 21.8g
Fat 9.5g
Carbohydrates 43.4g
Salt equivalent 5.1g


  • Rinse the quick-cooked kelp quickly with water and leave it for about 5 minutes to soften; then make 4 knots in the kelp. Tie each one approximately 5 to 6 cm long, then cut between the knots at the end.
  • Cut the daikon into 3cm thick slices and peel it thickly. After chamfering the edges with a peeler, make a cross cut with a knife about 1 cm deep on one side. Put the daikon radish in a pot and pour in rice water (not included in the recipe) until it is covered. Bring to a boil over medium heat, then reduce the heat and parboil for about 10 minutes until soft enough to easily pierce with a bamboo skewer; then rinse lightly with water.
  • Cut a grid pattern into the surface of the konnyaku block, cut it into 4 equal pieces, and boil it quickly in water to remove the scum.
  • Cut each fish paste into bite-sized pieces and pour warmwater over them to remove excess oil.
  • Bring a small pot of water to a boil and add a pinch of salt. Gently add the eggs so they don’t crack, and boil over medium heat for 8 minutes. Place in cold water and peel.
  • Add (a) to a large saucepan and heat over high heat while stirring. Once boiling, reduce heat to medium, add ingredients 1, 2, and 3, cover, and simmer for 10 minutes.
  • Add 4 and 5 to 6, cover and simmer for about 15 minutes, being careful not to let it boil over.
  • Add b) to a small saucepan and mix with a rubber spatula to make the sweet miso sauce, cook over low to medium heat until thickened, then place in a bowl and serve with mustard.

MOA natural foods products used

Bonito flavored soup stock / Zuiun soy sauce light / Umikko Salt / Quick-cooked kelp / Wood ear mushroom tempura / Chikuwa / Shredded tempura / Free-range fertilized eggs / Barley miso / Mineral sugar
Green Market Online Shop