By cooking.nytimes.com

Oden With Homemade Shrimp Balls

Ingredients

4 servings

4eggs

large

2 tablespoonssafflower oil

or canola

4 ouncesshiitake mushrooms

stemmed and thinly sliced

1 pounddaikon

peeled and cut into 1-inch slices or pieces

12 ouncesnapa cabbage

chopped into 2-inch pieces

2 tablespoonsinstant dashi powder

1 poundraw, deveined tail-off shrimp

cleaned, tail-off, medium, chopped into 1/4 - inch pieces

2 tablespoonsscallions

chopped

2 teaspoonsfresh ginger

minced

1 teaspoonminced garlic

1 teaspoonkosher salt

1 tablespooncornstarch

4 ouncesseasoned tofu skins

inari-no-moto, sliced 1-inch thick

1 poundready cooked udon noodles

8 ounces dry, optional

hot mustard

for serving

Instructions