Oden Assorted Stewed Fish Cakes and Vegetables

Begin by preparing the dashi stock. In a large pot, combine 1.5 L water and kombu. Let it soak for 30 minutes, then slowly bring to just below a boil over medium heat (around 90°C). Remove the kombu just before it boils. Add katsuobushi, turn off the heat, and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the solids.

Prepare the daikon radish: Peel the daikon, cut it into 2-3 cm thick rounds. Make a shallow cross-cut on one side of each round to help it absorb flavor. Parboil the daikon in a separate pot of water for 10-15 minutes until slightly tender, then drain.

Prepare the hard-boiled eggs: If not already prepared, hard boil the eggs, then peel them carefully.

Prepare konnyaku and fish cakes: Cut the konnyaku into triangles or rectangles and score the surfaces for better flavor absorption. Parboil the konnyaku for 2-3 minutes to remove any odor, then drain. Prepare the assorted fish cakes as needed (some may require a quick blanch to remove excess oil).

Assemble the broth: In the pot with the strained dashi, add soy sauce, mirin, sake, and sugar. Bring the broth to a gentle simmer. Add the parboiled daikon rounds to the broth and simmer for 15-20 minutes.

Add remaining ingredients: Gently add the peeled hard-boiled eggs, parboiled konnyaku, atsuage, and assorted fish cakes to the pot. Ensure all ingredients are submerged in the broth. Continue to simmer over low heat for another 15-20 minutes, or until all ingredients are thoroughly heated through and have absorbed the broth's flavors.

Serve: Ladle the Oden into individual bowls, ensuring each serving gets a variety of ingredients and plenty of broth. Serve hot with a dollop of Japanese karashi mustard on the side for an extra kick.