Oden with Daikon, Konnyaku and Fish Cakes in Dashi

What you need

• 10 g kombu
• 1.6 l (6 1/2 cups) water
• 25 g (1 cup) bonito flakes
• 3 tbsp light soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tsp salt
• 400 g (14 oz) daikon, peeled
• 4 large eggs
• 200 g (7 oz) konnyaku, one block
• 300 g (10 oz) mixed fish cakes, such as chikuwa, hanpen and fried fish balls
• 100 g (3.5 oz) thick deep-fried tofu
• karashi mustard, for serving

Method

Restated from the original video

1. 1

   Wipe the kombu with a damp cloth. Put it in a wide pot with the water and heat slowly until small bubbles rise, about 10 min. Lift the kombu out before the water boils.

2. 2

   Add the bonito flakes, turn off the heat and leave until the flakes sink, 3 min. Strain through a sieve and return the dashi to the pot.

3. 3

   Stir the soy sauce, mirin, sake and salt into the dashi.

4. 4

   Cut the daikon into 4 thick rounds, 3 cm each. Bevel the edges and cut a shallow cross into one side of each round.

5. 5

   Simmer the daikon in a pot of water until a skewer slides in easily, 20 min. Drain.

6. 6

   Boil the eggs for 10 min, cool them in cold water and peel.

7. 7

   Cut the konnyaku into triangles and score the surface. Boil for 3 min, then drain.

8. 8

   Pour boiling water over the fried tofu and the fish cakes to rinse off surface grease. Cut the tofu in half diagonally and slice large fish cakes into pieces.

9. 9

   Put the daikon, eggs and konnyaku in the dashi. Bring to a gentle simmer, cover and cook over low heat for 40 min, never at a full boil.

10. 10

    Add the tofu and fish cakes and simmer for 15-20 min more.

11. 11

    Turn off the heat and let the pot stand for 15 min so everything absorbs the broth. Serve in bowls with a dab of karashi mustard.

Imported from pickledplum.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.