Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, shikuoka oden-style spring veggie pot-au-feu with wasabi sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook 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:
- Make ready 1 can Canned Beef Tendon Konnyaku (I used K&K Kantsuma Beef Tendon Konnyaku)
- Take 3 pieces Black hanpen (Please refer to Hints)
- Take [Your favorite spring vegetables]
- Take 1/4 head Spring cabbage
- Get 1 Sweet onion
- Get 1/2 Spring carrot (Peel it: it's OK not to peel too)
- Prepare 3 small ones Spring potato
- Get 1 Your favorite dashi or oden powder for garnish
- Take [A: Pot-au-feu soup stock]
- Prepare 500 ml A: Dashi stock (as strong as you can get)
- Take 2 tbsp A: Cooking sake
- Make ready 1 tbsp A: Mirin
- Make ready 1 piece A: Ginger (Peel and slice)
- Get [B: Special oden wasabi sauce]
- Make ready 2 tsp B: Grated wasabi (whatever you like)
- Prepare 1 tbsp B: Dashi/oden powder (mixture of bonito and ao-nori)
- Make ready 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 special food shikuoka oden-style spring veggie pot-au-feu with wasabi sauce recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
