Nabemono: Oden Hot-Pot Recipe using S&B Oden no Moto

There are a variety of winter hot pot dishes called “Nabemono (鍋物)” in Japan, and during the colder months of the year, in fact, we Japanese like to eat those Nabemono to warm up the body from the inside out.

When it comes to Nabemono, “Yosenabe (寄せ鍋)” and “Oden (おでん)” are the most popular varieties. As I wrote about the former Yosenabe before, today I will talk about the latter, Oden.

Oden (おでん)

Oden Nabemono Hot-Pot Dish

Oden is a Japanese hot pot dish consisting of various ingredients stewed together in a light yet dashi (umami)-rich soy-sauce-based broth, and typical ingredients include boiled eggs, round slices of Daikon radish, Ito Konnyaku, and processed fish cakes such as Chikuwa (tube-shaped chewy fish cake) and Hanpen (flat and soft white fish cake).

We Japanese often have Oden both at home and bar-restaurants called “Izakaya (居酒屋)” in the wintertime, for the Japanese hot-pot dish is easy to make if you use a soup base mix available in Japanese supermarkets and on some online shopping sites.

Easy Oden Recipe using S&B Seasoning & Soup Mix Oden no Moto


Actually, in Japan, there are even soup base mixes mainly used for the Nabemono hot pot dish Oden, and the Japanese seasoning & soup mix from S&B “Oden no Moto (おでんの素)” has the largest sales volume of all Oden bases.

The S&B Oden no Moto seasoning mix is soy-sauce-based and contains plenty of umami ingredients from Kombu seaweed and Katsuobushi dried bonito flakes, so the Oden broth made using the product is rich in flavor with a well-balanced good taste.

So why not make Oden using this product? and let’s try the favorite Nabemono of Japanese people. For those who are interested in this Japanese hot-pot dish, lastly, let me introduce how to cook it using the S&B Oden no Moto soup mix.

Cooking Instructions (4 servings)

Oden Ingredients made using S&B Oden no Moto

  1. Put a bag (20 g) of the S&B Oden no Moto powder and 1000 ml water together in a pot and bring the mixture to a simmer
  2. Add ingredients to the pot, such as boiled eggs, easy-to-eat round slices of peeled Daikon radish, Ito Konnyaku, Hanpen, Chikuwa, sausage, and whatever work well with the Oden broth
  3. Cook the foods over low heat for a while until they soak up the flavor of the broth well
  4. When well-seasoned, take the ingredient you want to eat out from the pot and enjoy it!


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

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