Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce
This is a Shizuoka Oden-style pot-au-feu with kan-tsuma: Beef Tendon Konnyaku and spring vegetables. Please try this rich Shizuoka dish with special oden wasabi sauce. Note: Kan-tsuma referred to in this recipe are canned savory dishes such as soy sauce seasoned sardines, mackerel simmered in miso. They are readily available in Japanese supermarkets.
Canned Beef Tendon Konnyaku (I used K&K Kantsuma Beef Tendon Konnyaku)
Black hanpen (Please refer to Hints)
2 ~ 3 pieces
[Your favorite spring vegetables]
Spring carrot (Peel it: it's OK not to peel too)
2 ~ 3 small ones
Your favorite dashi or oden powder for garnish
[A: Pot-au-feu soup stock]
A: Dashi stock (as strong as you can get)
400 ~ 500 ml (please adjust to your taste)
A: Cooking sake
A: Ginger (Peel and slice)
1 piece (about 20 g)
[B: Special oden wasabi sauce]
B: Grated wasabi (whatever you like)
B: Dashi/oden powder (mixture of bonito and ao-nori)
B: Cooking sake
a little over 1 teaspoon
This time, I'm using "K&K Kan-tsuma Beef Tendon Konnyaku" for my canned beef tendon konnyaku.
[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.
[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.
Wash the spring potato very well leaving the skin. Lightly blanch the black hanpen.
Put all of the [A: Pot-au-feu soup stock] into a pot and bring to a boil.
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.
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).
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!
[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.
[Shikuoka Oden-style Spring Veggie Pot-Au-Feu~ With Wasabi Sauce] goes great with rice or bread, so please give it a try.
[Variation 1] Mix the "Special Oden Wasabi Sauce" with mayonnaise and spread on toast. It goes well with beer!
[Variation 2] Put leftover pot-au-feu in rice to make rice porridge. I recommend adding some "Special Oden Wasabi Sauce" when eating.
This photo shows Shizuoka speciality "black hanpen" "wasabi" and the dashi/oden powder with is indispensable for Shizuoka oden & Fujinomiya Yakisoba.
Story Behind this Recipe
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!!