Step 1

Rinse the fish cakes and fish balls with running water, remove the excess oil from the fish cakes and fish balls. Drained, pat dry with paper towels and set aside.

Step 2

In a soup pot, bring the dashi, water, kombu strips (if using) to boil. Add the daikon and stew on low heat until they are cooked through.

Step 3

Add the hard-boiled eggs, konnyaku (if using) and fish cakes. Add the soy sauce, mirin and sake. Turn the heat to low and simmer for 15 minutes. Serve the oden warm with Japanese mustard and Togarashi.