Oden is a hot, substantial and nutritious dish that is ideal for winter. The more it is boiled the more delicious it gets. The dish is made of boiled eggs, daikon, konnyku, chikuwa fish tubes etc. All the ingredients are boiled in a broth with soy sauce.

Ingredients (4 servings):
4 satsumaage (chop made of grated meat with vegetables)
4 small octopuses
4-5 mushrooms
4 eggs
2 potatoes
For broth:
8 glasses dashi
1/2 glasses light-salted soy sauce
Ordinary soy sauce to taste
Sugar to taste

Preparation:
Preliminary preparation of ingredients:
1. Peel daikon, slice it (each slice is to be 2 cm), put into water and leave for 20 minute.
2. Boil eggs then hull them.
3. Boil potatoes.
4. Pour dashi into a pot, add sugar and soy sauce.

Preparation of the dish:
1. Put the ingredients to be boiled for a long time (daikon, konnyaku etc.) into broth and boil for 40 minutes. Switch off the fire and leave for half of a day and for night.
2. After the broth is ready put boiled eggs and potato into it. Add dashi if necessary.
3. Put satsumaage and boiled octopuses into the pot and boil for 15 minutes.

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