Traditional Japanese Oden with Tofu and Daikon Radish

Place the eggs into boiling water and cook for 8-9 minutes until hard-boiled. Then transfer them to ice water, peel, and set aside.

Peel the daikon radish and cut it into 2.5-3 cm thick rounds. Slightly bevel the edges with a knife (so they do not break apart during cooking), and score a shallow cross into the surface to help them cook through faster.

Pat the tofu dry with paper towels and cut into larger triangles or cubes. Remove the stems from the shiitake mushrooms and cut a decorative cross pattern into the tops of the caps.