The Easy Oden Hot-Pot Dish Recipe using S&B Soup Base

There are a variety of winter hot pot dishes in Japan. In fact, during the cold wither season, Japanese like to eat those hot pot dishes to warm up the body from the inside.

When it comes to the hot pot dishes that represent Japan, we eat “Yosenabe (寄せ鍋)” and “Oden (おでん)” most often in the winter.

As I wrote an article about the former dish before, today I will talk about the latter, Oden.

Oden (おでん)

Oden Hot-Pot Dish

Oden is a Japanese hot pot dish consisting of various igredients stewed in a light yet rich soy-sauce-based broth.

Typical ingredients for Oden 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 white soft fish cake).

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

The Easy Oden Recipe using S&B Oden no Moto

Especially, “S&B Oden no Moto (おでんの素)” seasoning has the largest sales volume of all Oden bases.

S&B Oden no Moto seasoning

As the product name suggests, it is a soup base especially for Oden.

The Oden no Moto seasoning is soy-sauce-based and contains plenty of umami ingredients of Kombu seaweed and dried bonito flakes.

Therefore, the Oden broth made using this product is rich in flavor and has a good taste balance.

Besides, if you use this product, you can easily make a tasty Oden dish, thus finally let me introduce how to make the Japanese hot-pot dish using the S&B Oden no Moto soup base.

Making Instructions (4 servings)

Oden made using S&B Oden no Moto

  1. Put a bag (20 g) of the S&B soup base powder ( and 1000 ml water in a pot and bring the mixture to the boil.
  2. Add ingredients, such as boiled eggs, easy-to-eat round slices of Daikon radish without skin, Ito Konnyaku, Hanpen, Chikuwa, sausage and whatever you think work well with the Oden broth.
  3. Stew those foods over low heat for a while to let the broth soak in.
  4. When well-seasoned, take the stewed ingredient you want to eat out from the pot and enjoy it!


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. 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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