(Fish or meat sausages) and other ingredients of your choice
as much as you like
Cut the daikon radish into 2 cm wide pieces. Also cut the konnyaku into triangles and put small cuts in the surface so that the flavor penetrates well. Parboil the daikon radish and the konnyaku. Start boiling the eggs.
Soak musubi-konbu (tied konbu seaweed) or just regular konbu seaweed in hot water for about 5 minutes to rehydrate. Also pour hot water over the fish cakes to drain excess oil. Cut hanpen and other ingredients into your preferred sizes.
Put all the dashi stock ingredients except for salt in a pot and bring to the boil. Add 2 to 3 pinches of salt to adjust to your taste.
Put the parboiled daikon radish and konnyaku, musubi-konbu, boiled eggs, and other ingredients of your choice in the pot and simmer. All done!
Story Behind this Recipe
My family's oden recipe is really simple. This is one of our favorite dishes to prepare when it starts getting cold.
-Make sure to include konbu seaweed because it makes good dashi soup. -Fish cakes and sausages also give dashi soup a good flavor! -My oldest son dislikes fishcakes so I usually add octopus, wiener sausages, cabbage rolls, or beef tendons.