Enjoy Kansai-Style Oden with Dashi (Broth) - Recipe Video

How to make

1. Prepare. Peel daikon radish and set aside.
2. 1. For daikon radish, make a 1-inch wide cut into round slices and make some cross-cut slit.
3. 2. For konjac, make a 0.2-inch wide cut into a grid and cut it diagonally into 2 equal pieces. Cut grilled fish cake (yaki-chikuwa) in half diagonally.
4. 3. Add Step 1 and water to a pot and boil over medium heat for 20 minutes until we can pierce with a bamboo skewer, then drain.
5. 4. Add beef tendon in a separate pot and pour enough water to cover it over medium heat. When it boils and the scum comes out, remove from the heat, wash it under running water, and drain.
6. 5. Put it back in the pot, add the green part of Japanese leek, and pour enough water to cover it. Heat it over to medium heat. When it starts to boil, reduce the heat to low and simmer it for about 30 minutes while removing the scum. Scoop it out with a strainer and drain the water.
7. 6. Let it cool, cut it into bite-sized pieces, and thread it into bamboo skewers. Make 3 pieces in the same way.
8. 7. Make broth. Add kelp (kombu) and water to a pot, heat over medium heat for 30 minutes, and remove kombu when fine bubbles start to float.
9. 8. Under medium heat, add bonito flakes, remove from heat, leave it for 2 minutes, and strain with a strainer covered with paper towel.
10. 9. Heat Step 8 in a clay pot over medium heat. When it starts to boil, add Step 1, then add Step 2, Step 3, Step 6, boiled eggs, rice cake in fried tofu pouch (mochi kinchaku), deep-fried ball of fish paste (satsuma-age), and tied kelp (musubi kombu), cover with a lid, and simmer over low heat for about 20 minutes.
11. 10. Once the flavor has soaked entirely, it's ready to serve.