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

Before you jump to Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.

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Your drink needs to be water or juice or milk. Drinking a large soda allows hundreds of empty fat laden calories into your diet. One portion of soda is eight oz.. That helping could contain numerous spoonfuls of sugar in addition to at least a hundred calories. Most fast food soft drink sizes start out at twenty ounces. Usually, however, they’re 30 ounces. This implies that your drink alone will put a multitude of ounces of sugar into your body as well as several thousand empty calories. Milk, fruit juices or plain water are more healthy selections.

Fundamental reason states that the simplest way to lose pounds and get healthy is to ban fast food from your diet completely. While, for the most part, this is a good strategy, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let another person make your dinner. When you choose healthy menu items, you do not have to feel terrible about visiting the drive through.

We hope you got benefit from reading it, now let’s go back to shikuoka oden-style spring veggie pot-au-feu with wasabi sauce recipe. To cook shikuoka oden-style spring veggie pot-au-feu with wasabi sauce you only need 17 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce:
  1. Get 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. You need 1/4 head Spring cabbage
  5. Get 1 Sweet onion
  6. Prepare 1/2 Spring carrot (Peel it: it's OK not to peel too)
  7. Use 3 small ones Spring potato
  8. Prepare 1 Your favorite dashi or oden powder for garnish
  9. Prepare [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. Take 1 piece A: Ginger (Peel and slice)
  14. You need [B: Special oden wasabi sauce]
  15. You need 2 tsp B: Grated wasabi (whatever you like)
  16. Get 1 tbsp B: Dashi/oden powder (mixture of bonito and ao-nori)
  17. Use 1 dash over 1 teaspoon B: Cooking sake
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.

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