Oden (Kansai Style)

Prepare the dashi stock: Wipe Kombu gently with a damp cloth. Place Kombu and 1500 grams of Water in a large pot. Heat over medium-low heat. Just before the Water boils (when small bubbles appear), remove the Kombu. Bring the Water to a boil, then turn off the heat. Add 30 grams of Katsuobushi to the hot Water. Let it steep for 30 seconds, then strain the dashi through a fine-mesh sieve lined with cheesecloth. Discard the Katsuobushi.

Prepare the Daikon: Peel 500 grams of Daikon and cut it into 2.5 cm thick rounds. Score one side of each Daikon round with a shallow crosshatch pattern. Place the Daikon in a pot, cover with Water, and bring to a boil. Simmer for 15-20 minutes until slightly tender, then drain and rinse.

Prepare the Konjac: Score both sides of 250 grams of Konjac in a crosshatch pattern. Cut into triangles or rectangles. Place the Konjac in a pot, cover with Water, and bring to a boil. Simmer for 5 minutes to remove the distinct odor, then drain and rinse.