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Prepare the daikon radish: Peel the daikon and slice it into 1 1/2-inch thick rounds. For some pieces, you can cut them in half to create crescent shapes, or cut into smaller rectangular pieces for variety. Parboil the daikon in a pot of boiling water for 10-15 minutes until slightly tender but still firm. Drain and set aside.

Prepare the konnyaku: Cut the block of konnyaku into 1 1/2-inch triangles. Make a small slit in the center of each triangle to help it absorb the broth flavor. Briefly blanch the konnyaku in boiling water for 2-3 minutes to remove any odor. Drain and set aside.

Prepare the aburaage: Blanch the aburaage in hot water for a few minutes to remove excess oil. Gently press out any remaining water, then cut each pouch in half.

Prepare the fish cakes: If any fish cakes are large, cut them into smaller, bite-sized pieces. If using fish cakes on skewers, keep them as is. Arrange all prepared oden ingredients (daikon, konnyaku, aburaage, kiri mochi, and assorted fish cakes) near your cooking vessel.

Prepare the broth: In a large multi-cooker, rice cooker, or large pot, combine the water, soy sauce, mirin, sake, dashi powder, and mentsuyu. Stir well to dissolve the dashi powder.

Assemble and cook the Oden: Add the prepared daikon, konnyaku, and kombu strips to the broth first. Bring the broth to a gentle simmer over medium heat. Reduce heat to low, cover, and let simmer for at least 30 minutes to allow the daikon and konnyaku to absorb flavor.

Add remaining ingredients: After 30 minutes, add the aburaage, kiri mochi, and assorted fish cakes to the pot. Ensure all ingredients are submerged in the broth. Continue to simmer gently for another 20-30 minutes, or until all ingredients are heated through and tender, and the flavors have melded. Do not boil vigorously.

Serve: Ladle the Oden and broth into individual serving bowls. Oden is traditionally served hot and can be enjoyed with karashi (Japanese mustard) on the side.


Prepare the daikon radish: Peel the daikon and slice it into 1 1/2-inch thick rounds. For some pieces, you can cut them in half to create crescent shapes, or cut into smaller rectangular pieces for variety. Parboil the daikon in a pot of boiling water for 10-15 minutes until slightly tender but still firm. Drain and set aside.

Prepare the konnyaku: Cut the block of konnyaku into 1 1/2-inch triangles. Make a small slit in the center of each triangle to help it absorb the broth flavor. Briefly blanch the konnyaku in boiling water for 2-3 minutes to remove any odor. Drain and set aside.

Prepare the aburaage: Blanch the aburaage in hot water for a few minutes to remove excess oil. Gently press out any remaining water, then cut each pouch in half.

Prepare the fish cakes: If any fish cakes are large, cut them into smaller, bite-sized pieces. If using fish cakes on skewers, keep them as is. Arrange all prepared oden ingredients (daikon, konnyaku, aburaage, kiri mochi, and assorted fish cakes) near your cooking vessel.

Prepare the broth: In a large multi-cooker, rice cooker, or large pot, combine the water, soy sauce, mirin, sake, dashi powder, and mentsuyu. Stir well to dissolve the dashi powder.

Assemble and cook the Oden: Add the prepared daikon, konnyaku, and kombu strips to the broth first. Bring the broth to a gentle simmer over medium heat. Reduce heat to low, cover, and let simmer for at least 30 minutes to allow the daikon and konnyaku to absorb flavor.

Add remaining ingredients: After 30 minutes, add the aburaage, kiri mochi, and assorted fish cakes to the pot. Ensure all ingredients are submerged in the broth. Continue to simmer gently for another 20-30 minutes, or until all ingredients are heated through and tender, and the flavors have melded. Do not boil vigorously.

Serve: Ladle the Oden and broth into individual serving bowls. Oden is traditionally served hot and can be enjoyed with karashi (Japanese mustard) on the side.
