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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, shikuoka oden-style spring veggie pot-au-feu with wasabi sauce. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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. Shizuoka oden is a variation of oden, a stew-like Japanese food consisting of fish paste cakes, boiled eggs, daikon, potatoes, kelp rolls, konnyaku, and other ingredients that are first boiled then kept simmering in a broth until consumption.

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’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook 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 Canned Beef Tendon Konnyaku (I used K&K Kantsuma Beef Tendon Konnyaku)
  2. Take 3 pieces Black hanpen (Please refer to Hints)
  3. Prepare [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. 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. Prepare 500 ml A: Dashi stock (as strong as you can get)
  11. Get 2 tbsp A: Cooking sake
  12. Take 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. Take 1 tbsp B: Dashi/oden powder (mixture of bonito and ao-nori)
  17. Make ready 1 dash over 1 teaspoon B: Cooking sake

Oden is a Japanese hot pot dish in which ingredients are slowly simmered in a soy sauce based soup. It's typically considered a winter dish in Japan and usually appears around. How to make Shizuoka Dark Oden. Oden is a comforting Japanese winter food with fish cakes, egg, octopus, and fish balls in a flavorful dashi.

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.

It tastes even better the second day. I usually make Oden a day before so that all the ingredients will absorb the delicious broth and it tastes much better the following day. It is grounded from actual Wasabi from Shizuoka Prefecture unlike other wasabi tubes made from a colored mustard powder. To correctly enjoy this wasabi, as stated on the box you need to directly apply this wasabi to sashimi, then dip in soy sauce instead of dissolving it with soy sauce. Once little bubbles form, add the butter and mix well.

So that’s going to wrap this up for this special food shikuoka oden-style spring veggie pot-au-feu with wasabi sauce recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!