Tofu Oden

from the kitchen of a friend


1 daikon, peeled, sliced into two-inch rounds, boiled for 10 minutes or so 1 dozen hard boiled eggs
5 or 6 small to medium peeled, boiled potatoes (the waxy kind that don't dissolve into mush!)

Various kinds of Tofu:
atsuage (thick fried tofu cakes - sometimes called nama-age) cut into cubes gammo (fried tofu balls, often with sesame and vegetables, check the label to avoid those with fish and shrimp - try to get a couple of varieties!)
aburage pouches (slice aburage in half to form a pouch, stuff with the following stuffing: one cake of firm tofu, placed in a bowl with a plate on top, weighted with something heavy, like a book or can of tomatoes, for 20-30 minutes. Drain the water, mix tofu with 1/4 cup of toasted, ground sesame seeds and one egg or two egg whites. Sliced, stir-fried shiitake can also be added. After stuffing the aburage, close with a tooth pick).
Regular firm tofu (steak tofu is also good)

Make a big pot of dashi and season with soy sauce and mirin to taste. Place all ingredients in the pot and boil for one or two hours. Turn off the heat and let cool. At this point you can refrigerate it until an hour before dinner or leave it on the counter if your house is cold (that is what I always do and so far I have never had a problem...but my mom thinks this is gross so when she is visiting I stick the pot in the refrigerator). Reheat gently, and serve piping hot with lots of hot mustard. Tastes better the second day (especially the daikon) so I usually make it one day to eat the next two days...easy and very good! People who eat fish can put all sorts of fishpaste creations in as well.