Chicken Wing Oden

Cut the upper part of the daikon radish into 2cm-thick pieces.

Peel the cut daikon thickly, and score a cross-shaped cut into each piece to help the flavor soak in. If you're concerned about the pieces falling apart, bevel the edges.

Sprinkle salt evenly over a tray, arrange the daikon on top, sprinkle another pinch of salt over it, and let it sit for about 10 minutes.

Wash the potatoes well, remove the sprouts, and cut into quarters. If they're small, cutting in half is fine.

Cut the chikuwa diagonally in half.

Fish cakes nowadays are fried in good-quality oil, so removing excess oil isn't necessary. If it bothers you, you can still blanch them to remove the oil.

Make diagonal cuts in 2 of the sausages, and leave the remaining 3 uncut so you can enjoy their texture.

Prepare the chicken wings. Adding chicken wings lets the gelatin and umami dissolve into the broth, making the oden dramatically more delicious.

Discard the water that has come out of the daikon after 10 minutes of salting, rinse it well once with water, and pat it dry thoroughly.

Add the water, soy sauce, mirin, cooking sake, oyster sauce, Japanese granulated dashi stock, and kombu (if using) to a pot, and mix well.

Once the seasonings are combined, add the daikon, potatoes, boiled eggs, sausages, chikuwa, onion tempura, satsuma age, and chicken wings to the pot.

Cover with a lid and simmer slowly over low heat for 1 hour.

After simmering for 1 hour, arrange the oden ingredients on a plate, add Japanese hot mustard to taste if desired, and it's done.