Japanese winter hot pot (Oden)

1. Cut the daikon into 3 cm rounds, peel, bevel the edges and pre-boil in water for 15 minutes so it isn't bitter.

2. Hard-boil the eggs for 10 minutes and peel; cut the konnyaku into triangles, score it lightly and blanch for 3 minutes; pour boiling water over the fried tofu to remove excess oil.

3. Soak the kombu in the dashi for 30 minutes, then remove, cut into 10 cm strips and tie into knots.

4. Heat the dashi with the soy sauce, mirin and salt in a large pot, add the daikon, eggs, konnyaku and kombu knots and simmer very gently (not boiling) for 1 hour.

5. Add the kamaboko and fried tofu and simmer for another 20 minutes; never let the broth boil hard, or it will turn cloudy.

6. Ladle into deep bowls with the broth and serve with a little mustard.

Tip: Oden is the winter smell of Japanese convenience stores (konbini): it steams by the counter all day. Instead of konnyaku you can add firm tofu or leave it out, and surimi sticks work instead of kamaboko.