Oden With Homemade Shrimp Balls

Preparation

1. Step 1

   In a medium saucepan, arrange eggs in a single layer and add enough water to cover by 1 inch. Bring to a full boil, then cover and turn off the heat. Let stand for 10 minutes. Drain and run under cold water until eggs are cooled, then peel.

2. Step 2

   Meanwhile, in a large pot, heat oil over medium. Add mushrooms and cook, stirring occasionally, until softened and lightly golden, about 3 minutes. Add 8 cups water, the daikon, cabbage and instant dashi powder, and bring to a boil over high heat. Reduce heat to medium and simmer until daikon is tender, about 15 minutes.

3. Step 3

   While daikon cooks, in a medium bowl, combine shrimp, scallions, ginger, garlic, salt and cornstarch, and mix well. Using about a scant 2 tablespoons per shrimp ball, form mixture into 16 balls about 1½ inches in diameter. Mixture will be sticky, so work with moistened hands.

4. Step 4

   Add shrimp balls, inari-no-moto and eggs to pot and simmer until shrimp balls turn pink and are cooked through, about 5 minutes. Stir in udon, if using.

5. Step 5

   Divide the shrimp balls, vegetables, tofu and udon among bowls. Halve eggs and add to bowls. Fill bowls with broth and serve with hot mustard on the side for dipping.