Make the dashi using a 25cm long piece of kombu and about 20 grams of katsuobushi. Take the kombu used to make the dashi and cut into long 1.5cm wide strips. Fold each strip in half and tie in a knot.Peel the daikon and cut into 2cm thick slices. Score one side of each slice with an X (this allows it to absorb more broth), then put in a pot of water on high heat. Bring to the boil and allow to boil for 5 minutes, then remove from the pot.Use the same water and boil the konnyaku for 2 minutes, then drain. Cut in half, then cut each piece in half diagonally (so you end up with 4 triangular pieces). Score both sides of each piece with a crosshatch pattern.Boil the eggs, then peel. (Here’s a great – though a little lengthy – breakdown on boiling the perfect egg.)Pour boiling water (from a kettle) over all the fried ingredients (atsuage, satsumaage, gobo maki and uzura maki) to remove the excess oil.Cut the hanpen and atsuage in the same way as you cut the konnyaku.Cut the chikuwa and chikuwabu diagonally into 3-4 pieces.
Put the dashi and (A) into a large pot over high heat. Add the boiled eggs, daikon and konnyaku, and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
Add the rest of the ingredients (except the hanpen), making sure that they are all submerged (especially the kinchaku – the rice cake inside it needs to be submerged in order to soften). Return to a boil and reduce the heat to low again, covering, and simmer for another 20 minutes at least.
Add the hanpen and cook for another 2 minutes, covered. Then turn off the heat, and bring the big pot to the table to share with friends and family! Serve with karashi paste to taste.
Course: Main Course
Oden https://www.oishi-washoku-recipes.com/oden March 9, 2016