Once cooked, portion out several pieces into a small bowl or individual donabe (clay pot) per person. Serve with a dab of karashi mustard or yuzu kosho (citrus chilli paste) on the side of the bowl, and optional shichimi togarashi  sprinkled over the top.  You can also serve it with small dipping bowls of ponzu (citrus soy sauce) to dip the ingredients in! Oden is usually eaten with chopsticks, but if you are struggling to do so just use a fork or spoon.