Nikomi Oden-Kanto Daki (Cooked Vegetables)

Mrs. Takeo Isoshima

• SERVINGS 6
• 12 small Hawaiian rose potatoes or 12 koimo (dasheen)
• 1 chikuwa
• 2 konnyaku
• 4 slices yakidofu (page 81)
• 1/2 cup shaved katsuobushi
• 3 cups water
• 5 tablespoons shoyu
• 4 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon gourmet powder

Peel potatoes (use whole). Cut chikuwa and daikon in 1 inch thick diagonal slices; konnyaku and yakidofu in triangular pieces.

Put all ingredients into a large saucepan and cook slowly for 45-60 minutes until vegetables are cooked and well seasoned.