Steps to Prepare Perfect Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, How to Prepare Award-winning Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first 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.

When I was thinking about a recipe for a snack made of kan-tsuma and local ingredients, I combined my favorite childhood food "Shizuoka Oden" with spring veggies and black hanpen fish cake to make pot-au-feu. The secret to this recipe is the "Special Wasabi Oden Sauce" with wasabi Please try this new local dish. -Please use your favorite spring vegetables. -If you don't have black hanpen fish cake, you can substitute with minced sardines or any blueback (Please try to use black hanpen. -You can make dashi/oden powder by mixing "bonito:ao-nori = 1:1" so be sure to use it!! Recipe by Karun

Ingredients and spices that need to be Take to make Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce:

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

Instructions to make 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.

While that is certainly not the end all be guide to cooking quick and easy lunches it is excellent food for thought. The hope is that will get your creative juices flowing so you can prepare excellent lunches for your own family without the need to perform too terribly much heavy cooking at the process.

So that is going to wrap it up for this exceptional food How to Prepare Award-winning Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!