|Dashi||2 1⁄2 Quart|
|Soy sauce||6 Tablespoon|
|Sugar||1 1⁄2 Tablespoon|
|Msg||1 1⁄2 Tablespoon (optional)|
|Squid||1 Large, cleaned and cut into rings|
|Turnips||2 Medium, cut into chunks|
|Carrots||2 Large, cut into chunks|
|Potatoes||4 Medium, cut into chunks|
|Konnyaku||2 , cut into largish triangles|
|Aburaage||4 , cut into largish triangles and parboiled to remove excess oil|
|Hard cooked eggs||4|
|Bean curd cake||1 , cubed (tofu)|
|Ground beef||12 Ounce|
|Scallions||2 , finely chopped|
|Green ginger piece||1 Inch, peeled and grated|
|Flour||1 1⁄2 Tablespoon|
|Soy sauce||2 Teaspoon|
|Eggs||2 Small, beaten|
|Vegetable oil||2 Cup (32 tbs) (for deep-frying)|
First prepare the meatballs.
Combine the beef, spring onions (scallions), ginger, flour, soy sauce, eggs and monosodium glutamate to taste in a large bowl.
Using the palm of your hand, gently shape the mixture into small balls, about 2 1/2 cm./lin.
Fill a large deep-frying pan about one-third full with oil and heat it until it is very hot.
Carefully lower the meatballs, a few at a time, into the oil and fry until they are golden brown.
Using a slotted spoon, remove the meatballs from the oil and drain on kitchen towels.
Keep hot while you fry the remaining meatballs in the same way.
Pour the dashi into a large flameproof casserole and add the soy sauce, sugar and monosodium glutamate to taste.
Add all the remaining ingredients, including the meatballs but excepting the bean curd, to the pan and bring to the boil.
Reduce the heat to very low and simmer for 2 to 3 hours.
Add the bean curd about 30 minutes before you wish to serve the dish.
Oden is usually served with mustard to taste.