Authentic Japanese Oden

Ingredients

Green onions (spring onions)

2, finely chopped for garnish

Firm tofu

1 block, cut into cubes

Fish cakes

4, cut into slices

Boiled eggs

4

Konnyaku (konjac)

1 block, cut into slices

Daikon radish

1 large, peeled and cut into thick rounds

Sugar

2 tablespoons

Sake

1/4 cup

Mirin

1/4 cup

Soy sauce

1/2 cup

Dashi stock

8 cups

Kombu (dried kelp)

1 sheet, approximately 10 cm

Instructions

1. Soak the kombu in 2 cups of water for about 30 minutes until it softens.
2. In a large pot over medium heat, combine the dashi stock, soy sauce, mirin, sake, and sugar. Stir until the sugar dissolves and the mixture comes to a boil.
3. Add the soaked kombu along with the soaking water to the pot, reduce the heat to low, and simmer for 30 minutes to allow the flavors to infuse into the broth.
4. Add the daikon radish and konnyaku slices to the pot. Cover and simmer for another 30 minutes, or until these ingredients are tender and have absorbed the flavors of the broth.
5. Add the boiled eggs, fish cakes, and tofu cubes. Continue to simmer for an additional 10 minutes, allowing these ingredients to soak up the broth's flavor.
6. Remove and discard the kombu.
7. Ladle the oden into individual bowls, ensuring each bowl gets a variety of ingredients. Garnish with chopped green onions before serving.