To make oden, all you need to do is parboil the daikon radish and drain the oil from the fish paste; then simmer it in the dashi stock. Using high-quality ingredients ensures both deliciousness and safety.

The flavors continue to blend even after the heat is turned off, making it perfect for making in advance. Enjoy arranging it with sweet miso sauce.

Cooking

• Rinse the quick-cooked kelp quickly with water and leave it for about 5 minutes to soften; then make 4 knots in the kelp. Tie each one approximately 5 to 6 cm long, then cut between the knots at the end.
• Cut the daikon into 3cm thick slices and peel it thickly. After chamfering the edges with a peeler, make a cross cut with a knife about 1 cm deep on one side. Put the daikon radish in a pot and pour in rice water (not included in the recipe) until it is covered. Bring to a boil over medium heat, then reduce the heat and parboil for about 10 minutes until soft enough to easily pierce with a bamboo skewer; then rinse lightly with water.
• Cut a grid pattern into the surface of the konnyaku block, cut it into 4 equal pieces, and boil it quickly in water to remove the scum.
• Cut each fish paste into bite-sized pieces and pour warmwater over them to remove excess oil.
• Bring a small pot of water to a boil and add a pinch of salt. Gently add the eggs so they don’t crack, and boil over medium heat for 8 minutes. Place in cold water and peel.
• Add (a) to a large saucepan and heat over high heat while stirring. Once boiling, reduce heat to medium, add ingredients 1, 2, and 3, cover, and simmer for 10 minutes.
• Add 4 and 5 to 6, cover and simmer for about 15 minutes, being careful not to let it boil over.
• Add b) to a small saucepan and mix with a rubber spatula to make the sweet miso sauce, cook over low to medium heat until thickened, then place in a bowl and serve with mustard.