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

Hey everyone, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

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

You can cook Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce using 17 ingredients and 13 steps. Here is how you achieve that.

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

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

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

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..