Slice the daikon radish into 2 cm rounds and peel the skin. Score a cross and boil until a skewer pierces through easily. Boil the eggs completely.
Slice the konnyaku to 1 cm and thread the end through the hole to make a "rein knot." Blanch in the leftover water from boiling the eggs. Pour boiled water from the daikon over the fish paste items to drain excess water.
Add the ingredients marked with ○ to the heated soup stock. Add the daikon radish, eggs, and konnyaku, and simmer on low heat. After 35 minutes have passed, add the chikuwa. After another 5 minutes, add the other fish paste items.
After adding all the fish paste items, boil for 5 minutes. Turn off the heat and cool.
To make the rein-knot konnyaku, cut a 2 cm hole in the center of the sliced konnyaku and thread one side through the hole, as seen in the photo in Step 2.
If you make your own dashi soup stock, you can use kombu seaweed. Save the kombu used to make the stock and after the oden has been simmering for 20 minutes, add it in.
Story Behind this Recipe
I made perfect oden that takes a bit of time. Because there aren't too many ingredients, it's simple.
Using too many ingredients makes the preparation difficult but using just 5 ingredients makes it unexpectedly easy. Reuse the boiled water for the preparations. If you prepare it in advance, omit the fish paste products and prepare separately brings out a better flavor in the dashi soup stock. The daikon is also very good the next day.