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Shikuoka Oden-style Spring Veggie Pot-au-feu With Wasabi Sauce Recipe

Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce Recipe
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Serving : 2
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Prepare the ingredients before making Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce in your home. Then, follow these steps below to serve Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce for your family or friends.

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

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

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

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce in your home by yourself.

    Step 1
  • This time, I'm using "K&K Kan-tsuma Beef Tendon Konnyaku" for my canned beef tendon konnyaku.
  • Step 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.
  • Step 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.
  • Step 4
  • Wash the spring potato very well leaving the skin. Lightly blanch the black hanpen.
  • Step 5
  • Put all of the [A: Pot-au-feu soup stock] into a pot and bring to a boil.
  • Step 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.
  • Step 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).
  • Step 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!
  • Step 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.
  • Step 10
  • [Shikuoka Oden-style Spring Veggie Pot-Au-Feu~ With Wasabi Sauce] goes great with rice or bread, so please give it a try.
  • Step 11
  • [Variation 1] Mix the "Special Oden Wasabi Sauce" with mayonnaise and spread on toast. It goes well with beer!
  • Step 12
  • [Variation 2] Put leftover pot-au-feu in rice to make rice porridge. I recommend adding some "Special Oden Wasabi Sauce" when eating.
  • Step 13
  • This photo shows Shizuoka speciality "black hanpen" "wasabi" and the dashi/oden powder with is indispensable for Shizuoka oden & Fujinomiya Yakisoba.
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