Ingredients - 4-6 servings

(for Donabe Steamer “Mushi Nabe” without the steam grate)

(for medium-size classic-style donabe, “Hakeme”, cut the recipe amount by half)

(broth)

2 liters  dashi stock

1.5 cups  sake

1 tablespoon  mirin

1 tablespoon  brown sugar

3 tablespoons  light-color soy sauce (“usukuchi shoyu”)

2-3 teaspoons  sea salt

(ingredients to cook in the broth)

6”-long  daikon, peeled and cut into 6 discs, score “X” with a knife on both flat sides

3-4  medium-size taro or small potato, peeled, cut in half and blanched for 2 minutes

1/2  carrot, peeled and cut into discs

4-6  soft-boiled eggs, peeled

12  kombu for stew, soften in water, tie a knot with each kombu

1 package, konnyaku (yam jelly) block or konnyaku noodles, blanched

3-4  chikuwa (tube-shape fish cake), cut in half and stuff each hole with a blanched gobo (burdock root) (optional for the burdock root)

2  medium-length chikuwabu (tube-shape flour dumpling), cut into 1.5 to 2-inch length

1  large hanpen (fluffy white fishcake), cut into 4-6

Condiments...karashi (Japanese mustard), shichimi peppers, etc.

Procedures

1. 1.To make the broth, heat the dash stock in the donabe.  Add the sake, mirin, sugar, soy sauce, and salt.  Bring to a boil, and reduce the heat to simmer.
   

2. 2. Meanwhile, combine water and daikon in a separate pot.  Bring to a boil, and reduce the heat to simmer.  Simmer for 10 minutes.  Drain and set aside.
   

3. 3. To the broth, add the daikon, carrot, kombu, konnyaku, and chikuwa.  Simmer for 20-25 minutes.
   

4. 4. Add the taro, boiled eggs, and chikuwabu.  Continue to simmer for additional 15-20 minutes.
   

5. 5. Add the hanpen and simmer for 2-3 more minutes.
   

6. 6. Serve at the table into individual bowls (a few items at a time) with the condiment(s).
   

*When I have time, I prefer letting the finished dish rest for 2-3 hours (without the hanpen) and reheat before serving (add the hanpen just a few minutes before service).  The ingredients are soaked with the broth flavors more and they taste even better.  Oden tastes very nice on the next day of the cooking, too.  (If you want to keep it overnight, transfer oden to a different pot or container.)