Himeji oden ｜ Our Regional Cuisines

1. Preparation of Oden Seeds
Cut radish into 3cm-thick slices and boil in rice water.
Cut konjac into triangular pieces and boil them.
Peel potatoes and soak them in water.
Pour boiling water over tempura burdock, hiraten, and deep-fried tofu.
Cut chikuwa in half diagonally.
Make boiled egg and peel.

2. Add soy sauce, mirin, and sake to dashi broth and cook radish, konjac, and potatoes. When the potatoes are moderately cooked, add the burdock root tempura, hiraten, deep-fried tofu, chikuwa, and boiled egg and bring to a simmer.

3. Serve the oden in a bowl and garnish with soy sauce and grated ginger in a small dish.