Oden

1/3 pc Daikon radish
1 sheet Konjac (konnyaku)
4 pcs Satsuma-age (fried fish cakes)
4 pcs  Eggs
2 pcs  Grilled chikuwa
4 pcs Knotted kombu

Broth (A)
1 cup Yamaki Kappo Shirodashi
8 cup Water

1. Cut the daikon radish into 1 inch–thick rounds, trim the edges, and parboil. Cut the konjac into triangles and parboil. Soak the knotted kombu in water until softened.

2. Pour boiling water over the satsuma-age to remove excess oil. Hard-boil the eggs and peel. Slice the grilled chikuwa diagonally.

3. Add (A) to a pot and bring to a boil. Add all the ingredients, then simmer gently until flavors are well absorbed.