Nikomi Oden

• ½ cup Katsuobushi, shaved Bonito
• 3 cups water
• 5 tbsp. shoyu
• 4 tbsp sugar
• 1 tsp. salt
• ½ tsp. monosodium glutamate
• 12 araimo (dasheen)
• 1 chikuwa (fish cake)
• 2 konnyaku (glutaneous cake made from stants tubrous root)
• 1 can takenoko (bamboo shoots)
• 2 large daikon (white radish)

Parboil araimo and remove skin. Cut chikuwa, daikon, bamboo shoots into thick slices. Cut konnyaku into triangular pieces.

Prepare stock by boiling katsuobushi in water. Add shoyu, sugar, salt and monosodium glutamate and boil.

Add vegetables and chikuwa and simmer for 45 to 60 minutes or until vegetables are cooked and well seasoned. Serves 6.