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Oden Recipes Including Remake Recipe

We will introduce how to make uden with the S&B's Japanese seasoning & soup mix, how to make kombu kelp knots, and how to remake oden into curry.


How to Make Oden

Ingredients: S&B, Japanese Seasoning & Soup Mix 33.8 fl. oz./1000 ml of water Oden ingredients as desired Basic Preparetion Methods: Daikon radish - Cut into 0.8"/2 cm thick slices. Pre-boil for better penetration of the flavors. Konnyaku - Cut in half then cut into triangles. Pre-boil for better penetration of the flavors. Eggs - Hard-boil and peel the shell. Chikuwa - Cut into diagonal slices. Deep-fried fish cakes and ganmo(doki) - Pour boiling water over to remove the oil. Hanpen - Cut into bite-size pieces.


1. Add the seasoning and soup mix and water to the pot and dissolve.

Add the ingredients.

Ingredients to be added at this time

Daikon radishes


Kombu knots

Boiled eggs

Simmer for 30 minutes.

2. Put the ingredients into the pot.

Ingredients to be added at this time

Fish cakes


Simmer for 15 minutes.

3. Put the ingredients into the pot.

Ingredient to be added at this time


Mochi Kinchaku

Simmer for 2-3 minutes.

4. Delicious oden is ready to serve.


After cooking, allow to cool for the flavors to soak in.


How to Make Kombu Kelp Knots

This is a double recipe of how to make kombu knots for oden and kombu knots as a side dish.

Ingredients (20-25 pieces):

10 pieces about 30 cm long of hayani (quick boiling) kombu

20.3 fl. oz./600 cc of water

Seasonings (for a side dish, not for oden):

1 fl. oz./30cc of cooking sake

4 tbsp of sugar

1.7 fl. oz./50 cc of soy sauce

17 fl. oz./500 cc of water

0.4 oz./10 g of ginger


1. Rinse and when softened, knot the kombu. Knot long kombu while cutting.

2. Put knotted kombu and water into pressure cooker and cook. When it is up to pressure, lower heat for 10 minutes.

3. They are a little hard, but it is fine, as they get cooked more in oden. Kombu for oden is ready.

4. To make a side dish of kombu, shred the ginger, add all the seasonings and simmer for 12 minutes. (Do not pressure cook).

Tip: Kombu only needs to be tied in one ball knot. Not a tight knot, but a loose knot is good.


Curry remade from oden

Ingredients (4 servings): About 10 oz./300g of leftover oden ingredients 1 onion 1 carrot 1 box of curry roux Water - the amount shown in the roux minus the broth 2 tbsp of olive oil A dash of mirin sweet cooking rice wine (optional) A dash of milk (optional) 4 bowls of cooked rice


1. Cut onions into wedges, carrots into chunks, and the remaining oden ingredients into bite-sized pieces.

2. Strain the remaining oden soup stock through a colander. It is a little tedious, but it looks better and gets tasty if you strain it.

3. Heat olive oil in a frying pan and saute onions until candied. Add carrots and saute.

4. Measure how many fl. oz./cc of oden soup stock you have from step 2 and add water if it is not enough for the amount of water listed in the curry roux.

5. Add the oden ingredients to the pot and simmered. Simmer for about 20 minutes, carefully remove any scum as it comes out.

6. Once the ingredients are tender, turn off the heat and melt the roux. Once completely melted, simmer over low heat for about 20 minutes.

7. Taste and if it is too salty, add a little mirin and milk.

8. Serve the curry with some rice. Enjoy!


There is a lot of food items, housewares, stationery, and gifts available at the store and our online store, Maido! Kairashi Shop, where you can place your order for shipping or store pickup! Happy shopping. :)


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