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Mizkan (Bonito Flavored) Soup Base


Oden Recipe

Serves 2 – 3 people | Prep Time: 15 minutes | Cook Time: 45 minutes


12 oz assorted Japanese fish cakes and fish balls
4 cups water
1/4 cup Mizkan (Bonito Flavored) Soup Base
3 pieces kombu (Japanese seaweed), cut into 1-in x 1.5-in pieces
3 hard-boiled eggs
6 oz daikon, cut into wedges
4 oz konnyaku, cut into pieces or wedges


Rinse the fish cakes and fish balls (which are mostly fried) with running water, remove the excess oil from the fish cakes and fish balls. Drained and set aside.

In a pot, bring the water to boil and add the Mizkan (Bonito Flavored) Soup Base and the kombu, about 5 minutes.

Add the eggs, daikon, and konnyaku into the pot and boil for another 10 minutes. Add the fish balls and fish cakes into the soup and turn the heat to low. Simmer for 30 minutes and serve immediately with Japanese mustard (karashi) or shichimi togarashi.

Cook’s Notes:
  1. There are many kinds of Japanese fish cakes and fish balls. Find those pre-packed for Oden.
  2. Some fish cakes and fish balls are saltier and might make the soup a tad salty. Please add some water and bring the soup to boil if the oden is salty.
  3. Traditionally, oden is simmered for 1-2 hours. My version is the quick and easy version.

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26 COMMENTS... read them below or add one

      • Nisei1959

        Seeing the recipe for Oden brought back many memories of my childhood! When I lived in Japan, we used to go to this side street ramen shack that had Oden and my brothers and I used to eat like 5 or 6 sticks each of everything from daikon to konnyaku to tofu to the egg. My mother, sadly passed away 3 yrs ago, but I hope to someday return to Japan to reminisce all the things that made me happy as a child. Thank you, Bee for sharing some of my favorite dishes. You are such an inspiration to me and I am so thrilled to have stumbled upon your website!

  1. Noami

    I LOVE Oden!!! It tastes better the next day when all the favors from the broth seeps into the daikon, tofu and yam cake! YUM!

  2. Bill

    I’m Taiwanese and love oden. We call it a different name back home in Taiwan. The recipe seems easy and I love the konnyaku, which is very good for your health.

  3. mommiura

    If I can, I would make the oden in the morning to have for dinner. The house smells like oden and can hardly wait for dinner. It taste like left over from the night before. Super yummy and the eggs are really the best.

  4. ladyahnie


    You mentioned kombu in the “method” however, it is not listed under “ingredients”. So, do we add kombu? What is kombu?

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