Oden (Rebusan Kue Ikan Jepang)

Bahan-bahan (4 porsi)

• 4 inches daikon radish
• 1 package konnyaku (konjac) ((9 oz, 255 g))
• 1 package oden set (assorted Japanese fish cakes and fish balls)
• 1 package deep-fried firm tofu cutlet (atsuage) ((6.5 oz, 184 g))
• 2 pieces aburaage (deep-fried tofu pouch) ((optional; for the mochi kinchaku))
• 2 pieces Japanese rice cake (kiri mochi) ((optional; for the mochi kinchaku))
• 4 hard-boiled eggs ((boiled for 8 minutes, cooled, and peeled))
• 1 package hanpen (fish cake) ((4.6 oz, 130 g))
• 4 pieces dried knotted kombu ((or hydrate a large piece of kombu, cut strips, and tie a knot in each))
• 6 cups dashi (Japanese soup stock)
• 2 Tbsp usukuchi (light-colored) soy sauce ((you can use regular soy sauce, but the broth will be darker))
• 1 Tbsp sake
• 2 Tbsp mirin
• ½ tsp Diamond Crystal kosher salt
• Japanese karashi hot mustard ((optional))