Ingredients (for two to three people)

How to prepare your ingredients

• Take the yam cake out of the bag, gently rinse it, and then make a few cuts on the surface for the broth to soak in.
• Cut the Japanese radish into bite-size pieces, make a few cuts on the surface and then boil them.
• Hard-boil the eggs.
• Lightly pour some hot water on the deep-fried ingredients (kneaded ingredients) to get rid of unnecessary oil.

Recipe

• Pour the attached soup into a pot, and then pour 600ml ~ 800ml of water to make a broth.
  *Change the amount of water depending on your preference.
• Put the yam cake, Japanese radish, and Konbu seaweed, and cook them over medium heat. Once it starts boiling, lower the heat and boil for 15 ~ 20 minutes.
• Put the kneaded ingredients (except for the Hanpen (boiled flat white fish cake)), Ganmodoki (fried bean curd), and Mochi-Kinchaku (glutinous rice wrapped in a pouch of deep-fried tofu), and boil them for 10 ~ 15 minutes over low heat.
  *Boiling kneaded ingredients too much can cause the umami to dissolve into the broth.
• Turn off the heat and let the Oden cool down.
  *Follow this step to let the broth soak into the ingredients.
• Put the Hanpen and heat it up before serving.
• Adjust the overall flavor of the broth, and it is ready!