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

Recipes ecuadorian Food

24 Jun, 2021

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

Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, shikuoka oden-style spring veggie pot-au-feu with wasabi sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce is something that I've loved my whole life.

To begin with this 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 it.

The ingredients needed to make Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce:

{Make ready of Canned Beef Tendon Konnyaku (I used K&K Kantsuma Beef Tendon Konnyaku).
{Get of pieces Black hanpen (Please refer to Hints).
{Prepare of [Your favorite spring vegetables].
{Take of Spring cabbage.
{Take of Sweet onion.
{Prepare of Spring carrot (Peel it: it's OK not to peel too).
{Prepare of ones Spring potato.
{Make ready of Your favorite dashi or oden powder for garnish.
{Take of [A: Pot-au-feu soup stock].
{Make ready of A: Dashi stock (as strong as you can get).
{Prepare of A: Cooking sake.
{Prepare of A: Mirin.
{Prepare of A: Ginger (Peel and slice).
{Take of [B: Special oden wasabi sauce].
{Get of B: Grated wasabi (whatever you like).
{Make ready of B: Dashi/oden powder (mixture of bonito and ao-nori).
{Get of 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 is going to wrap this up with this special food shikuoka oden-style spring veggie pot-au-feu with wasabi sauce recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!