Easiest Way to Prepare Award-winning Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce

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26 Oct, 2021

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

Hey everyone, it's me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, shikuoka oden-style spring veggie pot-au-feu with wasabi sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we must first prepare a few components. You can have shikuoka oden-style spring veggie pot-au-feu with wasabi sauce using 17 ingredients and 13 steps. Here is how you can achieve it.

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

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

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

This time, I'm using "K&K Kan-tsuma Beef Tendon Konnyaku" for my canned beef tendon konnyaku..
[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..
[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..
Wash the spring potato very well leaving the skin. Lightly blanch the black hanpen..
Put all of the [A: Pot-au-feu soup stock] into a pot and bring to a boil..
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..
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)..
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!.
[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..
[Shikuoka Oden-style Spring Veggie Pot-Au-Feu~ With Wasabi Sauce] goes great with rice or bread, so please give it a try..
[Variation 1] Mix the "Special Oden Wasabi Sauce" with mayonnaise and spread on toast. It goes well with beer!.
[Variation 2] Put leftover pot-au-feu in rice to make rice porridge. I recommend adding some "Special Oden Wasabi Sauce" when eating..
This photo shows Shizuoka speciality "black hanpen" "wasabi" and the dashi/oden powder with is indispensable for Shizuoka oden & Fujinomiya Yakisoba..

So that is going to wrap this up for this special food shikuoka oden-style spring veggie pot-au-feu with wasabi sauce recipe. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!