Beef Skewer Oden in First Dashi

Method

1. Put the kombu in the dashi water and let it steep in the fridge for 1 h. A slow cold brew pulls out deep savouriness without any bitterness.

   Add in this stepWater, for the dashi 1,200 mlKombu (dried kelp) 15 g

2. Cut the beef into 3 cm pieces, blanch in boiling extra water over high heat for 3 min, then rinse off the scum under cold water. Cover with fresh extra water in a clean pot, add half the sake and simmer over medium-low heat for 1 h, until a chopstick slides in easily. Once cool enough to handle, thread 3 pieces onto each bamboo skewer; skim the fat from the cooking liquid and keep it.

   Add in this stepBeef shank (or beef tendon) 200 gCooking sake 1½ tbsp

   high heat→medium-low heat

3. Peel the daikon thickly, cut into 3 cm rounds, bevel the edges and score a cross on one side. Put the daikon and rice in a pot with water to cover, cook over medium heat for 20 min until a skewer slides in, then rinse. The starchy rice water takes away bitterness and keeps the daikon white.

   Add in this stepDaikon radish 300 gRaw rice, for the blanching water 1 tbsp

   medium heat

4. Cook the eggs in boiling water over high heat for 10 min, cool in cold water and peel. Meanwhile, tear the konnyaku into bite-size pieces with a spoon (the rough surface soaks up more broth) and blanch them in boiling water for 3 minutes.

   Add in this stepEggs 2Konnyaku (konjac) block 125 g

   high heat

5. Heat the kombu water slowly over medium-low heat for 12 min; lift out the kombu just before it boils, add the katsuobushi and turn off the heat. When the flakes sink, strain through a sieve lined with kitchen paper. Don't squeeze them, or the dashi turns fishy.

   Add in this stepKatsuobushi (bonito flakes) 20 g

   medium-low heat

6. In a 22 cm pot, combine the first dashi, a ladle of the beef cooking liquid, the rest of the sake, the soy sauce, mirin and salt, then add the daikon, beef skewers, eggs and konnyaku. Keep it just below a simmer (80 to 90 °C) over low heat for 40 min, then turn off the heat and leave it for 1 h to soak in the flavour as it cools.

   Add in this stepCooking sake 1½ tbspUsukuchi (light-coloured) soy sauce 2 tbspMirin 2 tbspSalt ½ tsp

   low heat

7. Pour boiling water over the atsuage and fish cakes to remove excess oil. Put the pot back over medium-low heat, add them and heat for 8 min.

   Add in this stepAtsuage (thick fried tofu) 150 gAssorted Japanese fish cakes (chikuwa, satsuma-age) 200 g

   medium-low heat

8. Arrange a little of everything in bowls with plenty of broth, scatter thinly sliced scallions over the beef skewers and serve with the karashi.

   Add in this stepKarashi (Japanese hot mustard) 1 tspScallions 10 g