Oden

Ingredients

• •8 cups dashi stock
• •1/2 cup soy sauce
• •3 tbsp mirin
• •2 tbsp sake
• •1 large daikon radish, cut into thick rounds
• •6 eggs, hard-boiled and peeled
• •1 block konnyaku (konjac), scored and cut into triangles
• •8 pieces chikuwa (fish cake tubes)
• •8 pieces hanpen (fluffy fish cake)
• •4 pieces atsuage (fried tofu)
• •Japanese mustard, for serving

Steps

1. 1.Peel the daikon rounds and bevel the edges slightly, then score a shallow cross into one flat side of each - this helps the broth penetrate evenly.
2. 2.Parboil the daikon in plain water for 10-15 minutes until slightly softened, then drain (this removes bitterness before it goes into the broth).
3. 3.Blanch the konnyaku in boiling water for 2 minutes to remove any strong odor, then drain.
4. 4.Combine the dashi, soy sauce, mirin, and sake in a large pot and bring to a gentle simmer.
5. 5.Add the daikon first, since it takes longest to absorb flavor, and simmer for 30 minutes.
6. 6.Add the eggs, konnyaku, and atsuage, and simmer gently for another 30-40 minutes, keeping the heat low so the broth never fully boils.
7. 7.Add the chikuwa and hanpen in the last 15 minutes, since delicate fish cakes fall apart if simmered too long.
8. 8.