Blanch atsuage in boiling water to remove excess oil; cut into quarters and then diagonally to make triangles.
Peel carrot, potato and daikon. Cut daikon into ¾-inch rounds or half-moons.
Cut carrots into ½-inch rounds. Cut potatoes into quarters. Cook all vegetables in water until tender.
Rub konnyaku with salt, and cut into 1.5-inch thick pieces. Cook in boiling water for 3-4 minutes. Set aside.
In a large pot, heat dashi stock to simmering; add sugar, soy sauce, and mirin. Add konnyaku, daikon, carrots, potatoes, ganmodoki, eggs, and kombu softened and tied into knots. Simmer over a very low heat for about 30 minutes.
Recipe by Kiku Corner at https://www.kikucorner.com/2015/05/04/oden-japanese-stew/