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

Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce. Cod, or "Tara/鱈" in Japanese reads a the "Snow Fish". Unlike in many countries in Europe and North America, the fish is eaten fresh, raw or cooked in Japan, but practically never salted. The patty may be pan fried, grilled, smoked or flame broiled.

Here is a simple French cuisine-inspired recipe: Rutabaga Veloute! The Japanese have a very simple and healthy tofu recipe called Yuki Nabe/雪鍋 ("Snow Pot) which can be loosely translated as Tofu Pot Au Feu. Aburaage & Spring Cabbage Rolls with Wasabi Sweet & Sour Dressing. You can cook Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce using 17 ingredients and 13 steps. Here is how you cook that.

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

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

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

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..