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

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, shikuoka oden-style spring veggie pot-au-feu with wasabi sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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. Shizuoka Cooking Class Shizuoka ODEN —Japanese pot-au-feu—.

Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to 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 cook that.

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

Oden is often sold from food carts, and most Japanese convenience stores now have. Photo by Sun Taro on Flickr. Oden is a popular wintertime stew in Japan, made with various ingredients like fresh daikon radishes, hard-boiled eggs, chewy chikuwa fish cakes, and savory squid balls simmered in a soy sauce and dashi fish broth. Today we will be showing you how to make a Japanese Hot Pot called Oden.

Instructions 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.

One of the distinctive features of Shizuoka oden is that the soup base is made with beef tendon. Chef Etsuko Tomii's recipe, as seen on our show, also adds dashi made from bonito flakes to the soup, combining the savory umami of beef and seafood, for an even deeper flavor. Yuki nabe, a vegan Japanese pot-au-feu with daikon, tofu, and mitsuba, is quick and easy to make for dinner guests to enjoy to their taste. By just adapting the dashi soup stock to a vegan seaweed dashi, vegans and vegetarian can enjoy it! You can find my vegan Japanese dashi stock recipe on this site.

So that is going to wrap it up with this exceptional food shikuoka oden-style spring veggie pot-au-feu with wasabi sauce recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!