Oden

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1. 1
   Slice the white radish into 3 cm (1¼ in) thick rounds. Peel the slices and trim the sharp edges of the rounds so they don’t break up during cooking. Score a cross in each side of the rounds to help them cook more evenly. Cook in a pan of simmering water for 20 minutes, then drain.
2. 2
   Cut the konnyaku in half on the diagonal, then lightly score the surface in a cross-hatch pattern so it will absorb the flavors of the stock as it cooks. Cut the blocks of atsu-age and hanpen in half on the diagonal, and unwrap the satsuma age. Peel the potatoes, then cook in a pan of simmering water for 15 minutes. Shell the eggs.
3. 3
   Place the stock ingredients (prepared dashi, soy sauce, mirin, and salt) in a large saucepan or donabe (a large Japanese earthenware pot—if you have one of these, you can serve the oden from it at the table). Add all the prepared ingredients and bring to the boil. Reduce the heat to low, cover and simmer for 40 minutes. Serve the oden in bowls with Japanese mustard.