Oden: A Tasty Japanese Hot Pot Dish

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   First, start by making the dashi stock : In a large pot, let the musubi-kombu warm along with the water on the stove.

3. Step 3

   Remove the pan from the heat right as it reaches a boil—you don’t want to let the mixture boil as the kombu can leave a bitter flavor and create a slick texture—and remove the musubi-kombu from the broth and discard. Set aside.

4. Step 4

   Next, peel the daikon radish and cut into 3/4-inch thick rounds. Set aside.

5. Step 5

   Next, peel the potatoes and cut in half. Set aside.

6. Step 6

   Boil your eggs and then peel them. Set aside.

7. Step 7

   Cut the konnyaku and atsuage into large triangles.

8. Step 8

   Then blanch the ganmodoki.

9. Step 9

   Leave the 4 cups of dashi soup stock you made in the beginning in the large pot or place in a donabe pot .

10. Step 10

    Place all the ingredients in the pot.

11. Step 11

    Bring to a boil and turn down the heat to low and simmer for 40 to 60 minutes.

12. Step 12

    Add more dashi soup stock and soy sauce as needed.

13. Step 13

    Serve and enjoy!