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

There are a variety of winter hot pots called “Nabemono (鍋物)” in Japan.

During cold months of the year, Japanese people like to eat those dishes to warm the body from the inside.

Among others, “Yosenabe (寄せ鍋)” and “Oden (おでん)” are the popular varieties.

As I wrote about the former Yosenabe in this article before, today, I will talk about the latter, Oden.

Oden (おでん)

Oden Nabemono Hot-Pot Dish

Oden is a Japanese hot pot consisting of various ingredients stewed in a light soy sauce-based dashi-rich broth.

The typical ingredient used includes boiled eggs, round slices of Daikon radish, Ito Konnyaku, Chikuwa (tube-shaped chewy fish cake), and Hanpen (flat soft white fish cake).

During the wintertime, we Japanese often have Oden both at home and bar-restaurants called “Izakaya (居酒屋)”.

This hot pot dish is actually easy to make if you use a soup base mix available in Japanese supermarkets or online.

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

Image: Amazon.com

In Japan, there are even soup base mixes meant for Oden, and the Japanese seasoning & soup mix from S&B “Oden no Moto (おでんの素)” is one of the best and most loved.

This seasoning mix is soy sauce-based, contains plenty of umami components from Kombu seaweed and Katsuobushi bonito flakes.

The Oden broth made using this product is packed with umami and has a well-balanced, delicious taste.

So why not try making Oden using this product?

For those who are interested, lastly, let me introduce how to cook Oden with the 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 into a pot and bring 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 broth.
  3. Cook it over low heat for a while until the ingredients soak up the flavor of the broth.
  4. Once well-seasoned, take what you want out from the pot and enjoy!


Tomo

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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