Oden (Nagoya Style)

Prepare the dashi stock: Wipe the Kombu with a damp cloth. Add 1500 grams of Water and the Kombu to a pot and heat over medium-low heat. Just before the water boils, remove the Kombu. Bring the water to a boil, then add the Katsuobushi. Turn off the heat and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Prepare the Daikon: Peel the Daikon and cut it into 2.5 cm thick rounds. Score a shallow crosshatch pattern on one side of each Daikon piece. Parboil the Daikon in a separate pot of boiling water for 10-15 minutes until slightly tender, then drain and rinse.

Prepare the Konnyaku: Score a crosshatch pattern on both sides of the Konnyaku block, then cut it into triangles or rectangles. Parboil the Konnyaku in boiling water for 5 minutes to remove any strong odor, then drain and rinse.