My Family's Oden Recipe

• 1000 ml Water
• 2 tbsp Soy sauce
• 2 tbsp Sake
• 2 tbsp Mirin
• 1 tbsp Bonito-based dashi stock granules
• 1 dash Salt
• 2/3 Daikon radish
• 1 Konnyaku
• 4 Tied kombu
• 4 Eggs
• 1 as much (to taste) (Fish or meat sausages) and other ingredients of your choice

1. Cut the daikon radish into 2 cm wide pieces.
2. Also cut the konnyaku into triangles and put small cuts in the surface so that the flavor penetrates well.
3. Parboil the daikon radish and the konnyaku.
4. Start boiling the eggs.
5. Soak musubi-konbu (tied konbu seaweed) or just regular konbu seaweed in hot water for about 5 minutes to rehydrate.
6. Also pour hot water over the fish cakes to drain excess oil.
7. Cut hanpen and other ingredients into your preferred sizes.
8. Put all the dashi stock ingredients except for salt in a pot and bring to the boil.
9. Add 2 to 3 pinches of salt to adjust to your taste.
10. Put the parboiled daikon radish and konnyaku, musubi-konbu, boiled eggs, and other ingredients of your choice in the pot and simmer.
11. All done!

water, soy sauce, sake, mirin, granules, salt, radish, kombu, eggs, much

Taken from cookpad.com/us/recipes/158939-my-familys-oden-recipe (may not work)