Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, shikuoka oden-style spring veggie pot-au-feu with wasabi sauce. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce is something which I’ve loved my entire life.
To begin with this recipe, we must 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 that.
The ingredients needed to make Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce:
- Get 1 can Canned Beef Tendon Konnyaku (I used K&K Kantsuma Beef Tendon Konnyaku)
- Get 3 pieces Black hanpen (Please refer to Hints)
- Get [Your favorite spring vegetables]
- Get 1/4 head Spring cabbage
- Make ready 1 Sweet onion
- Prepare 1/2 Spring carrot (Peel it: it's OK not to peel too)
- Make ready 3 small ones Spring potato
- Make ready 1 Your favorite dashi or oden powder for garnish
- Prepare [A: Pot-au-feu soup stock]
- Make ready 500 ml A: Dashi stock (as strong as you can get)
- Get 2 tbsp A: Cooking sake
- Get 1 tbsp A: Mirin
- Get 1 piece A: Ginger (Peel and slice)
- Take [B: Special oden wasabi sauce]
- Get 2 tsp B: Grated wasabi (whatever you like)
- Make ready 1 tbsp B: Dashi/oden powder (mixture of bonito and ao-nori)
- Prepare 1 dash over 1 teaspoon B: Cooking sake
Instructions 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’s going to wrap this up for this exceptional food shikuoka oden-style spring veggie pot-au-feu with wasabi sauce recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
