How to Prepare Yummy Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce

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Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce

Before you jump to Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce recipe, you may want to read this short interesting healthy tips about Snacks that give You Energy.

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We hope you got benefit from reading it, now let’s go back to shikuoka oden-style spring veggie pot-au-feu with wasabi sauce recipe. You can have shikuoka oden-style spring veggie pot-au-feu with wasabi sauce using 17 ingredients and 13 steps. Here is how you do it.

The ingredients needed to make Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce:

  1. Take 1 can of Canned Beef Tendon Konnyaku (I used K&K Kantsuma Beef Tendon Konnyaku).
  2. Take 3 of pieces Black hanpen (Please refer to Hints).
  3. Take of [Your favorite spring vegetables].
  4. Get 1/4 head of Spring cabbage.
  5. Use 1 of Sweet onion.
  6. Prepare 1/2 of Spring carrot (Peel it: it's OK not to peel too).
  7. You need 3 small of ones Spring potato.
  8. Use 1 of Your favorite dashi or oden powder for garnish.
  9. Get of [A: Pot-au-feu soup stock].
  10. You need 500 ml of A: Dashi stock (as strong as you can get).
  11. Take 2 tbsp of A: Cooking sake.
  12. You need 1 tbsp of A: Mirin.
  13. You need 1 piece of A: Ginger (Peel and slice).
  14. Take of [B: Special oden wasabi sauce].
  15. Provide 2 tsp of B: Grated wasabi (whatever you like).
  16. Use 1 tbsp of B: Dashi/oden powder (mixture of bonito and ao-nori).
  17. You need 1 dash of over 1 teaspoon B: Cooking sake.

Steps to make Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce:

  1. This time, I'm using "K&K Kan-tsuma Beef Tendon Konnyaku" for my canned beef tendon konnyaku..
  2. [Special Oden Wasabi Sauce] Mix together all of the B ingredients and it's done! * You can make dashi powder by just mixing together bonito and aonori with a ratio of 1:1..
  3. [Preparing the ingredients] Favorite spring vegetables. Cut the cabbage into 2 equal parts, leaving the core intact, the spring onion in half, and the spring carrot into 4 equal parts..
  4. Wash the spring potato very well leaving the skin. Lightly blanch the black hanpen..
  5. Put all of the [A: Pot-au-feu soup stock] into a pot and bring to a boil..
  6. Put the beef tendon konnyaku from Step 1, the spring carrots and spring potatoes into Step 5 and boil over a medium heat for 5 minutes. Remove the scum while boiling..
  7. Add the spring cabbage, spring onions, and black hanpen to Step 6, cover, and simmer over a low heat for about 15-20 minutes (until the potato is cooked through)..
  8. Arrange Step 7 on a dish, add the [Special oden wasabi sauce] from Step 2, sprinkle with dashi/oden flakes to garnish, and you're done!.
  9. [Note 1] It's perfectly delicious to eat right away, but it's even tastier if you let it rest for a few hours to half a day so the flavors soak in..
  10. [Shikuoka Oden-style Spring Veggie Pot-Au-Feu~ With Wasabi Sauce] goes great with rice or bread, so please give it a try..
  11. [Variation 1] Mix the "Special Oden Wasabi Sauce" with mayonnaise and spread on toast. It goes well with beer!.
  12. [Variation 2] Put leftover pot-au-feu in rice to make rice porridge. I recommend adding some "Special Oden Wasabi Sauce" when eating..
  13. This photo shows Shizuoka speciality "black hanpen" "wasabi" and the dashi/oden powder with is indispensable for Shizuoka oden & Fujinomiya Yakisoba..

If you find this Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce recipe helpful please share it to your close friends or family, thank you and good luck.

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