Oden (Kanto style)

To prepare dashi, combine 1500 grams of Water and Kombu in a large pot and let it soak for 30 minutes. Heat the pot over medium-low heat. Just before the Water boils, remove the Kombu. Bring the Water to a boil, then turn off the heat and add Katsuobushi. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Peel the Daikon and cut it into 2.5 cm thick rounds. Score a shallow cross on one side of each Daikon round. Place the Daikon in a pot with enough remaining Water to cover it, bring to a boil, and simmer for 15 minutes until slightly tender. Drain and rinse the Daikon under cold Water.

Boil the Eggs for 8-10 minutes until hard-boiled. Immediately transfer them to an ice bath, then peel them carefully.