KUALA LUMPUR, May 22 -- There's the slowly simmering broth, packed with umami from the dashi base. Then you have a multitude of different ingredients cooked together, from shiitake and eryngii mushrooms to fish cakes and daikon radish.

This is oden, of course, but instead of a yatai (Japanese food cart) in the streets of Fukuoka, it's a pop-up stall at a weekend bazaar in the Klang Valley. This is Ossan Oden.

Traditional oden typically features ingredients such as yaki chikuwa (tube-shaped fish cakes) and konnyaku (a firm konjac-based jelly). At Ossan Oden, options include seafood tofu, quail egg, fish balls, lobster balls, prawns and even scallops.

Ossan Oden was started by Angelos Lee whose first exposure to oden was during his schoo...