Prepare the Daikon and Konnyaku: Peel the daikon thickly. Shave the sharp edges off the rounds (Mentori) to prevent them from breaking apart. Parboil the daikon in water for 15 minutes. Boil the konnyaku for 3 minutes to remove its smell. Drain both.

Remove Excess Oil (Aburanuki): Place the fried fish cakes (Satsuma-age, etc.) in a colander in the sink and pour boiling water heavily over them. This removes surface oil and helps them absorb the broth.

Build the Broth: In a large, wide pot (Donabe is perfect), combine the dashi stock, light soy sauce, sake, mirin, and salt. Bring to a gentle simmer.

Simmer the Ingredients: Add the daikon, hard-boiled eggs, and konnyaku first. Simmer gently on low heat for 30 minutes. (Do not boil vigorously!). Add the fish cakes and simmer for another 15 minutes.

Rest and Serve: Turn off the heat and let the Oden sit in the pot for at least 1 hour (or overnight in the fridge). The ingredients absorb the most flavor as the broth cools down! Reheat gently and serve hot with a dab of sharp Karashi mustard.