Oden (Winter Casserole)

• 1 can bamboo shoots, cut in half crosswise
• 2 pieces konnyaku
• 1 daikon (turnip)
• 1 block tofu, cut into 6 pieces and fried in oil
• 4 c. chicken broth or dashi broth
• 1 tsp. salt
• 1 tbsp. sugar
• 1 tbsp. shoyu
• 1 tbsp. sake
• Ajinomoto, dash
• 1 red and 1 white kamaboko, cut in half lengthwise and then in 1 inch thickness
• 6 med. dasheen or potatoes, peeled
• 6 hard cooked eggs

1. Combine the broth, salt, sugar, shoyu sauce, sake and Ajinomoto and bring to a boil.
2. Add the konnyaku, bamboo shoots, and daikon.
3. Reduce heat and simmer uncovered for 1 1/2 hours (always have enough liquid).
4. During the last 15 minutes, add dasheen and kamaboko and boiled eggs.

TO SERVE: Remove ingredients with a chopstick and arrange them in a casserole dish. Pour sauce over all ingredients and serve hot.