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

Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce. Delicious food from Wasabi delivered to your door. Get your favourite food delivered to your doorstep. Check Out Great Products On eBay.

Great recipe for Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce. 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. Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce ~ Oden is a type of Japanese pot-au-feu, made by simmering various ingredients (called "Oden-dane") such as daikon (Japanese radish), chikuwa (tube-shaped fish cake), and konjac (solidified jelly made of konjac potato) in a soup with soy sauce and other seasonings.

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, shikuoka oden-style spring veggie pot-au-feu with wasabi sauce. One of my favorites. For mine, 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 meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce is something which I’ve loved my whole life.

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To get started with this recipe, we have to first prepare a few ingredients. 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:

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

Shizuoka oden is a variation of oden, a stew-like Japanese food. Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce. Shizuoka Cooking Class Shizuoka ODEN —Japanese pot-au-feu—. Oden is a type of Japanese pot-au-feu, made by simmering various ingredients (called "Oden-dane") such as daikon (Japanese radish), chikuwa (tube-shaped fish cake), and konjac (solidified jelly made of konjac potato) in a soup.

Steps 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..

Oden is the best stew for cold days! Not only does adding the chicken wings and drumettes make for a delicious filling, they also add a scrumptious flavor to the soup. Grilled Shio Koji Chicken. grilled shio koji chicken, {Cold water fish are excellent if you wish to feel better. Liquid wasabi from Shizuoka is our new favorite form of awesome sauce. The prefecture is one of Japan's biggest producers of not only tea, but also the fiery condiment paste wasabi.

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