My Family's Favorite Oden Recipe

• 2 liter Water
• 50 grams Bonito flakes
• 2 Kombu (about 7 cm)
• 70 ml Sake
• 140 ml Soy sauce
• 30 grams Sugar
• 12 cm (3 cm x 4) Daikon radish
• 6 Tied konnyaku
• 1 to your preference Atsuage, chikuwa, gobo-maki (fish paste sticks with burdock root)
• 4 Boiled eggs
• 1 Hanpen
• 6 Beef tendon

1. Boil water in a pot and put the bonito flakes and the kombu to extract the flavor.
2. Strain the dashi soup with a clean cloth.
3. Round the edges of the daikon slices and parboil.
4. Boil the eggs and peel the shells.
5. Boil the konnyaku and the beef tendons separately.
6. Blanch all the ingredients briefly except for the hanpen.
7. Put the ingredients in Step 2 and pour into an earthenware pot with all the ingredients except for the hanpen.
8. Cover with a lid and simmer over low heat for about 2 hours.
9. Add the hanpen 10 minutes before you eat.
10. Let it simmer for a bit and it's done.
11. Serve with a touch of Japanese mustard if you like.

water, flakes, sake, soy sauce, sugar, radish, konnyaku, burdock root, eggs, hanpen

Taken from cookpad.com/us/recipes/149875-my-familys-favorite-oden-recipe (may not work)