Easiest Way to Make Speedy Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce

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

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

Pot-au-feu (pot on the fire) is one of France's most famous home-cooked dishes. It features an assortment of beef cuts and vegetables, all simmered in But even after learning what the pot-au-feu was, I was still deeply uneasy with the name itself, an intimidatingly French mishmash of vowels that I. La spécialité japonaise qui donne envie d'avoir froid. Dès que les températures baissent, au printemps ou à l'automne, tout voyageur Petit conseil cependant, n'oubliez pas d'agrémenter le plat avec de la moutarde japonaise et/ou de la sauce miso.

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.

La spécialité japonaise qui donne envie d'avoir froid. Dès que les températures baissent, au printemps ou à l'automne, tout voyageur Petit conseil cependant, n'oubliez pas d'agrémenter le plat avec de la moutarde japonaise et/ou de la sauce miso. Shizuoka oden uses a darker-colored beef-based broth, while Nagoya adds slightly sweet miso to its broth. The oden counters are usually self-service, but some convenience stores might require you to ask staff for assistance. Wasabi or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera.

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