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These are the ingredients I used.
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You can use any combination of oden ingredients.
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3
Be sure to include quail eggs, potatoes and konnyaku!
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4
Cut up the kombu into 1 cm strips with kitchen scissors.
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5
Put the water, dashi stock granules and kombu in a pan.
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Peel the daikon radish and carrot and cut into large bite sized pieces.
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Peel the potatoes and cut into large chunks.
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Tear the konnyaku with your fingers into bite sized pieces, and parboil.
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9
Cut the grilled tofu into 15 to 16 pieces.
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Cut the beef up so that it's easy to separate.
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Cut up the rest of the main (solid) ingredients into bite-sized pieces.
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Pour boiling water over the ingredients to remove excess oil from the surfaces.
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Put all of the flavoring ingredients except for the miso into the pan from Step 2, and add the cut up vegetables from Step 3.
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Add the tofu, konnyaku, quail eggs and the fish cakes on top of the vegetables in the pot.
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Bring to a boil, then scatter the beef.
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Lower the heat and simmer over low for 10 to 15 minutes.
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Stir up the contents of the pan from the bottom with a spatula or large spoon.
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Dissolve in the miso.
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Adjust the amount depending on how salty it is.
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Taste again, simmer for a little while and it's done.
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It tastes the best when the potatoes are falling apart and the simmering liquid has reduced quite a bit!
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Apparently, the students spoon this over rice to eat it (although that's bad manners).
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But it's delicious that way!
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It's even better the next day, as is regular oden.
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So make plenty of it to plan for leftovers, using your favorite ingredients.
