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

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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 that.

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

See more ideas about Recipes, Food, Wasabi sauce. Dominique steame the leaves and stems before serving them with fish seasoned with a wasabi sauce reduction from the roots! Wasabi comes into many kinds of fancy food for the pleasure of all, young and old! Wasabi: A Visit to Its Birthplace in Shizuoka! See great recipes for Shirataki Noodles Boiled with Pickled Plums and Bonito Flakes too!

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