Macrobiotic Oden Made Simple with a Rice Cooker

• 1/3 Daikon radish
• 2 large Potatoes
• 4 Kombu (tied and soaked in water to extract the dashi stock)
• 1 packet Shirataki noodles
• 1/2 Carrot
• 5 cm Lotus root
• 1 Burdock root
• 1 as much (to taste) Oden ingredients such as aburaage
• 2 tbsp Soy sauce
• 1 tsp Rice malt (or whatever sugar variety)
• 1 tsp Kombu tea (if available)
• 1/2 tsp Salt
• 300 ml Water (preferably use the broth from the tied kombu)

1. Boil the shirataki mushrooms in hot water with a little less than 1/4 teaspoon salt, and skim out he scum (if you're not in a hurry, saute in a frying pan until they sizzle to increase the Yang element).
2. Cut the veggies into bite-sizes.
3. Add the shiitake from Step 1 to the rice cooker along with the kombu, daikon radish, potatoes, burdock root, carrots, lotus root, oden ingredients, and flavoring broth, and switch on the rice cooker!
4. Add the ingredients that fall apart easily such as the mochi kinchaku (rice cakes in aburaage) after the rice cooking mode has finished and switches over to warming mode (about 30 minutes prior to serving) to let the flavors absorb.
5. Use the leftover broth to make Stewed Okaraor use it to cook rice.
6. Give it a try!

radish, potatoes, water, packet, carrot, lotus root, root, much, soy sauce, malt, salt, water

Taken from cookpad.com/us/recipes/155272-macrobiotic-oden-made-simple-with-a-rice-cooker (may not work)