Miso Oden Recipe


Miso oden is unique oden mainly eaten around Nagoya region, where hatcho-miso is produced. Flavored with hatcho-miso, miso oden is hearty and full-bodied.

Hatcho-miso is made only from soy beans and salt, without aide of rice or barley. The color of miso is much darker than other miso pastes, and it doesn’t lose aroma and flavor even if it’s heated. Therefore, it’s ideal for stewing.

miso_oden-day2The preparation method of miso oden is basically the same as the regular oden, but some ingredients are different. Thick full bodied soup particularly goes well with potatoes, pork belly, daikon, boiled eggs and udon noodles.

Miso oden is delicious on the first day, but absolutely glorious on the second day (picture on the right). If you still have leftover, add some more noodles with extra water to enjoy noodle soup or pour the thickened sauce over chicken or pork as you would use mole sauce.


  • 1 lb pork belly
  • A bunch of scallion greens
  • 3~4 slices of ginger unpeeled
  • A grab of uncooked white rice (brown rice doesn’t do the job in this case)
  • 6 small potatoes
  • 6 eggs
  • 1 daikon
  • 3 frozen udon noodles
  • Few satsuma age or other fish cakes if you like
  • 1/2 lb hatcho miso
  • 1/4 lb white miso
  • 1/2 cup sugar
  • 1/2 cup mirin
  • 1/2 cup sake


In a large pot with plenty of water, add pork belly, scallion greens, sliced ginger, and 1 tbsp uncooked white rice and boil over high heat. Once boiled, turn down the heat and keep cooking about one hour over medium low heat.

In a separate pot, soak kombu in 1Qt water and set aside over one hour.
Cut daikon in 3/4" to 1" and peel the skin generously. Remove the top and bottom edges of cylindrical shape, and make deep cross score from one side.
Boil daikon with plenty of water and 1 tsp of uncooked rice over medium heat until color of daikon is translucent. When daikon pieces are cooked, let it cool down and rinse gently under cold running water.

Boil small potatoes until they can be pierced through with bamboo stick, and peel off the skin.

Make hard boiled eggs and remove the shells.

When pork belly is cooked, take it out from the pot, and slice it to 1/4".
Heat the water with kombu over medium high heat, and remove kombu just before the water boils.

In a medium bowl, add hatcho-miso, white miso, sugar, mirin, and sake and mix them well.

Add the mixture in the kombu dashi, and dissolve completely.

Add all the ingredients except noodles and stew at least 2 hours. When the ingredients are well stewed, add frozen noodles and cook 20 more minutes. Serve hot.

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