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Easiest Method to Serving Delicious Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce

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

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 0 steps. Here is how you achieve that.

Below are the ingridients that are needed to serve a delicious Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce:

  1. Get 1 can of Canned Beef Tendon Konnyaku (I used K&K Kantsuma Beef Tendon Konnyaku).
  2. Use 3 of pieces Black hanpen (Please refer to Hints).
  3. You need of [Your favorite spring vegetables].
  4. Take 1/4 head of Spring cabbage.
  5. Take 1 of Sweet onion.
  6. You need 1/2 of Spring carrot (Peel it: it's OK not to peel too).
  7. Provide 3 small of ones Spring potato.
  8. Get 1 of Your favorite dashi or oden powder for garnish.
  9. Use of [A: Pot-au-feu soup stock].
  10. Take 500 ml of A: Dashi stock (as strong as you can get).
  11. Provide 2 tbsp of A: Cooking sake.
  12. Provide 1 tbsp of A: Mirin.
  13. You need 1 piece of A: Ginger (Peel and slice).
  14. Use of [B: Special oden wasabi sauce].
  15. Use 2 tsp of B: Grated wasabi (whatever you like).
  16. You need 1 tbsp of B: Dashi/oden powder (mixture of bonito and ao-nori).
  17. Take 1 dash of over 1 teaspoon B: Cooking sake.

Done with the ingridients? Below are the steps on serving Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce:

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

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