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A pot of homemade Japanese oden made in a pressure cooker: daikon, boiled eggs, potatoes, fish cakes, sausages, and shirataki in light soy broth

Pressure Cooker Oden (Japanese Oden Stew)

Easy Japanese oden made in an electric pressure cooker: daikon, boiled eggs, fish cakes, fried tofu, and potatoes go in all at once with a light dashi and soy broth. No pre-boiling.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 8-10 cm daikon radish 3-4 in, peeled, cut into thick rounds
  • 4 boiled eggs peeled
  • 3 small potatoes peeled, whole; optional
  • fish cakes a few packs: satsuma-age, chikuwa, hanpen, kamaboko
  • 1 pack atsuage (thick fried tofu) optional
  • 1 pack shirataki rinsed; or 1 block konnyaku
  • 4-6 small sausages optional
  • 750 ml water about 3 cups
  • 1 dashi packet or 3 tsp instant dashi granules
  • 3 tbsp sake
  • 1 1/2 tbsp mirin
  • 2 tbsp soy sauce adjust to taste
  • salt a pinch

Method
 

  1. Peel the daikon and cut it into 2-3 cm (1 in) rounds. Peel the potatoes and boiled eggs. Cut large fish cakes into bite-sized pieces. Rinse and drain the shirataki. No pre-boiling needed.
  2. Put the water, dashi packet, sake, mirin, soy sauce, and salt in the inner pot of an electric pressure cooker.
  3. Add all the ingredients at once. Do not fill above the max line.
  4. Close the lid, set to sealing, and cook at high pressure for 30 minutes. Let the pressure release naturally.
  5. Open the lid, skim off any foam, and check that the daikon is tender. Taste the broth and adjust with soy sauce or salt. Serve in shallow bowls with some broth.