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Oden Style Vegetables (in a Nabe Pot)

Prep Time

10 min

Cooking Time

30 min





  • 2 strips kombu, soaked and sliced into 3 to 4-inch long strips

  • 2 cups daikon, sliced into 1/2-inch thick rounds

  • 1/2 cup burdock root, sliced into diagonals

  • 4 to 5 shiitake mushrooms, soaked, stemmed, and halved 

  • spring water

  • soy sauce

  • fresh ginger juice

  • 1/2 cup daikon tops, washed and sliced


  1. Tie each kombu strip into a bow, with the knot in the center of the kombu strip. Place the kombu in one section of a nabe pot. Add the daikon rounds in the pot next to the kombu bows and the burdock next, then the shiitake next to the burdock. Each of the ingredients should have its own separate section in the pot. Do not mix or layer the ingredients.

  2. Add water to half cover the ingredients. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 30 minutes, until the daikon is soft and translucent and the burdock tender. 

  3. Season with a little soy sauce and ginger juice to taste.

  4. Add the daikon tops and cook another 5 minutes until about 1/4 of cup liquid has left. 

  5. Transfer to a serving dish and serve.


Michio and Aveline Kushi

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