Hi, it’s Pao!
Today I’m sharing an easy oden recipe made right in your rice cooker—just toss everything in and let it do the work!
The daikon stays perfectly shaped without breaking apart, and the eggs soak up all that rich flavor. So tasty!
This isn’t a huge batch, but it’s just right when you want a cozy bowl of oden.
Ingredients (for a 5.5-cup rice cooker)
Daikon radish … 6cm
Boiled eggs … 2–3
Knotted konjac … 4 pieces
Chikuwa (fish cake) … 1
Chikuwabu (wheat gluten stick) … 1/2
Burdock roll … 3 pieces
Quail egg roll … 3 pieces
Kelp knots … 3 pieces
Broth:
Dashi stock … 700ml
Light soy sauce … 1 tbsp
Dark soy sauce … 1 tbsp
Mirin … 1½ tbsp
Salt … 1/4 tsp
Instructions
1.Cut daikon into 2cm rounds, peel thickly, chamfer edges, and score a shallow cross. Slice chikuwabu diagonally (2cm) and chikuwa into bite-sized pieces, then blanch briefly.
2.Add the broth to the rice cooker, place ingredients inside (daikon and eggs at the bottom), and do not exceed the 5.5-cup line.
3.Cover ingredients with a paper towel drop-lid (small center hole) and start regular rice cooking. It’s done when the cooker switches to “keep warm.”
If you’d like the daikon even softer, keep it on warm mode for 15 more minutes.
Flavor-absorbing ingredients like daikon, eggs, and konjac should go in from the beginning.
Add items like mochi pouches, hanpen, or sausages later when reheating.
Note: Some rice cookers are only designed for cooking rice—please check your model beforehand.
© Pao
