Oden (Shizuoka style)

Prepare the dashi stock: Add 2000 grams of Water and 20 grams of Kombu to a large pot. Let the Kombu soak for 30 minutes. Bring the water to a gentle simmer over medium heat, just before boiling, then remove the Kombu. Add 30 grams of Katsuobushi to the simmering water, 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 500 grams of Daikon and cut it into 2.5 cm thick rounds. Score a shallow cross on one side of each Daikon round. Parboil the Daikon in a separate pot of boiling water for 15 minutes to remove bitterness, then drain.

Prepare the Konnyaku: Score a crisscross pattern on both sides of 300 grams of Konnyaku block, then cut it into triangles or rectangles. Parboil the Konnyaku in boiling water for 5 minutes to remove its characteristic odor, then drain.