Nerimono/deep-fried fish cakes
Hanpen/fluffy fish cake
Chikuwa/broiled fish cakes
Boiled eggs
Japanese white radish
Tsumire/boiled sardine balls
Kon-nyaku/Japanese taro jelly, treated
Chikuwabu/boiled flour dough
Mochi-iri Kinchaku/rice cake in a thin deep-fried bean curd pouch
Gobo-maki/deep-fried fish cake with a burdock root piece.
Beef shank
Potatoes, May Queen variety
English mustard

2 l water
15 g kelp
40 g Katsuo-bushi/dried bonito flakes

A : 60 ml light soy sauce
60 ml Mirin/sweetening made of Japanese sake
1 tablespoon sugar
1/3 teaspoon salt

1. Leave the kelp in water for 30 minutes.
2. Peel the skin of Daikon, make shallow slits at the bottom of each piece, and boil in the rinsing of rice.
3. Boil the octopus.
4. Pour boiling water over the Nerimono in a strainer.
5. Heat 1, and remove the kelp just before boiling.
6. Add the Katuo-bushi, and cook for 5 – 6 minutes.
7. Skim off the Katsuo-bushi from 6 with a strainer to get the broth.
8. Add A to 7 to complete Oden broth.
9. Add the rest of the ingredients, except the English mustard, in 8 and cook for minimum of 40 minutes over low heat.
 *Serve with the English mustard.




1. 水に昆布を入れ30分おく
2. 大根の皮を厚めにむき、隠し包丁を入れて米の研ぎ汁で柔らかくなるまで煮る
3. タコを沸騰した湯で1分茹でる
4. 練り物をザルに入れ熱湯を回しかける
6. かつお節を入れ5〜6分煮だす
7. 6をザルですくう
8. 7にAを入れお汁を作る
9. 8に食材を全て入れて弱火で40分以上煮込む