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Frying Pan Oden

1. Cut the radish into 1 cm slices and lightly wash the shirataki noodles with water. Cut the fried tofu into 4 equal parts and pour boiling water along with the fried tofu. Cut the chikuwa into 3 equal parts and stab them on a bamboo skewer, stab 3 quail eggs on a bamboo skewer, and cut the hanpen into easy-to-eat pieces.
2. Add oden and water to a deep frying pan to dissolve, add radish, shirataki noodles, and fried tofu, cover with a lid, and simmer over medium heat. After boiling, reduce the heat to low and simmer for about 10 minutes until the radish is tender. Add Satsuma-age, Chikuwa, and quail eggs, simmer on low heat for 5-10 minutes, add hanpen to finish, and simmer lightly.
3. You can add mustard to your liking.
Course Main Course
Cuisine Japanese
Servings 2 serving


  • 4 cm Radish
  • 4 pcs Shirataki noodles
  • 4 small Satsuma-age
  • 2 pcs Chikuwa
  • 6 pcs Quail eggs (boiled)
  • 1 sheet Hanpen
  • 20 grams S & B Oden no Moto
  • 800 ml Water
  • Appropriate Amount S & B Nerikara