Oden

ODEN SOUP STOCK:

8 cups seaweed soup stock (or 4 tsp Dashi with 8 cups water)
4 TBS soy sauce
3 TBS cooking sake
2 TBS mirin
1 tsp salt
*If you have it, some MUSUBI KONBU (thick, tied seaweed strip), would add alot of flavor also.
*If you just have KONBU (kelp? thick seaweed) then let it simmer for a while, in the soup stock, then take it out before adding other ingredients.

PICK ANY INGREDIENTS:
Daikon - peeled 1/4 rings 1 finger thick
Carrot - peeled and horizontal thick slices
Tofu - large bite size
Shiitake Mushrooms - 2 per person
Egg - pre-boiled and peeled
Pea Pods - for color
Chikuwa - fish paste tubes
Satsuma-age - fish paste 'burgers'
Fish paste balls
Omochi pouches - age tofu with mochi inside
Karashi - spicy mustard
Toothpicks - for mochi pouches
Udon noodles - flour base thick white noodles
potato - peeled and halfed
Mushroom - golden round
Suji - grey fish paste (can be homemade)
Mini - cabbage rolls with toothpick to tie shut.
Ginko Nuts - peeled and cooked, 3 per skewer

Making Fried Tofu pouches with Mochi -
1) To prepare pouches, pour boiling hot water over them to get rid of excess oil. Let cool and squeeze out remaining water.
2)Cut one edge of Age Tofu, being sure not to cut too much tofu. Separate open edge gently to make a pouch. Place a small square piece of Omochi in it, and the cut strip of tofu, then sew the opening shut with a toothpick. These need about 10-15 minutes of simmering in the Oden soup to soften before eating.

Udon - pre-boiled noodles after other ingredients have been eaten.
Serve with a blob of spicy mustard on the side of each bowl.
Eat with a side of rice.