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

Name: Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 can Canned Beef Tendon Konnyaku (I used K&K Kantsuma Beef Tendon Konnyaku); 3 pieces Black hanpen (Please refer to Hints); 1/4 head Spring cabbage; 1 Sweet onion; 1/2 Spring carrot (Peel it: it's OK not to peel too); 3 small ones Spring potato; 1 Your favorite dashi or oden powder for garnish; 500 ml A: Dashi stock (as strong as you can get); 2 tbsp A: Cooking sake; 1 tbsp A: Mirin; 1 piece A: Ginger (Peel and slice); 2 tsp B: Grated wasabi (whatever you like); 1 tbsp B: Dashi/oden powder (mixture of bonito and ao-nori); 1 dash over 1 teaspoon B: Cooking sake

cookpad.japan @cookpad_jp

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. The secret to this recipe is the "Special Wasabi Oden Sauce" with wasabi Please try this new local dish.

-Please use your favorite spring vegetables.
-If you don't have black hanpen fish cake, you can substitute with minced sardines or any blueback (Please try to use black hanpen.
-You can make dashi/oden powder by mixing "bonito:ao-nori = 1:1" so be sure to use it!! Recipe by Karun

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1 canCanned Beef Tendon Konnyaku (I used K&K Kantsuma Beef Tendon Konnyaku)
3pieces Black hanpen (Please refer to Hints)
[Your favorite spring vegetables]
1/4 headSpring cabbage
1Sweet onion
1/2Spring carrot (Peel it: it's OK not to peel too)
3 smallones Spring potato
1Your favorite dashi or oden powder for garnish
[A: Pot-au-feu soup stock]
500 mlA: Dashi stock (as strong as you can get)
2 tbspA: Cooking sake
1 tbspA: Mirin
1 pieceA: Ginger (Peel and slice)
[B: Special oden wasabi sauce]
2 tspB: Grated wasabi (whatever you like)
1 tbspB: Dashi/oden powder (mixture of bonito and ao-nori)
1 dashover 1 teaspoon B: Cooking sake

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Steps

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.