Oden 关东煮

Ingredients:

- 1500ml of water
- 2 strips of konbu
- 1 pack of dashi
- 1 tablespoon mirin
- 1 tablespoon sugar

- 1 daikon, skin and cut into slices
- 4 eggs, hard boil and shell
- 1 carrot, skin and slice
- 1 packet of konnyaku, cut into chunks
- 1 packet of japanese fish cakes from supermarket

Method:

1) Put the daikon into a saucepan and cook in low heat till the center of the daikon is soft.
2) Bring the konnyaku jelly into the saucepan and bring to boil, drain after boiling for a min.
3) Bring the pot of water to boil, blanch the japanese fish cakes, to remove the oil.
4) Rinse the konbu and tie a knot.
5) Put the konbu, dashi, mirin, sugar, and water to make the stock.
6) Place the daikon, eggs, carrot, konnyaku to cook at low heat for about 2-3hours
7) Add the fish cakes and cook at low heat for another half an hr.