Our favorite Oden Hot Pot

• 1/3 Daikon radish
• 1 Whatever fish cakes you prefer
• 1 Konnyaku
• 1 packets Shirataki noodles (bundled and knotted)
• 10 cm piece Kombu for dashi stock
• 1 Or kombu tied into knots
• 1 Hanpen
• 2 to 3 Beef tendons
• 1 tbsp and plus Dashi stock granules
• 1/2 tsp Sugar
• 30 ml Sake
• 30 ml Soy sauce
• 1000 ml Water

1. Peel the daikon skins thickly and slice into 2 cm thick rounds.
2. Shave the edges off the daikon slices.
3. Score the surface of konnyaku and cut into 4 pieces.
4. Cut each piece diagonally in half.
5. Add Step 1 to the pot and submerge in water (not listed).
6. Put on the stove and bring to a boil.
7. After bringing to a boil, discard the water and pour in fresh water.
8. Bring back to a boil and repeat this process until the daikon is translucent.
9. Boil water in another pan and add Step 2, shirataki konnyaku and fish cakes.
10. After bringing to the boil and strain the ingredients in a colander.
11. Put the beef tendons in a separate saucepan with water and a little sake (not listed).
12. After bringing to a boil, strain in a colander.
13. Add the water and kombu to the daikon pot and put over heat.
14. Just before boiling, reduce the heat and add Steps 4, 5 and .
15. Cook for 15 minutes without covering with a lid and skim off any scum.
16. Add soy sauce and simmer for more than 20 minutes.
17. Add some water or hot water if necessary.
18. Cut the hanpen into 4 and arrange on top of everything.
19. After simmering for a while, serve!
20. Do not boil the soup while simmering.
21. I like eating this daikon with tororo kombu on top.

radish, packets, stock, knots, hanpen, tendons, granules, sugar, sake, soy sauce, water

Taken from cookpad.com/us/recipes/154722-our-favorite-oden-hot-pot (may not work)