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Below are the ingridients that are needed to serve a delicious Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce:
- Get 1 can of Canned Beef Tendon Konnyaku (I used K&K Kantsuma Beef Tendon Konnyaku).
- Use 3 of pieces Black hanpen (Please refer to Hints).
- You need of [Your favorite spring vegetables].
- Take 1/4 head of Spring cabbage.
- Take 1 of Sweet onion.
- You need 1/2 of Spring carrot (Peel it: it's OK not to peel too).
- Provide 3 small of ones Spring potato.
- Get 1 of Your favorite dashi or oden powder for garnish.
- Use of [A: Pot-au-feu soup stock].
- Take 500 ml of A: Dashi stock (as strong as you can get).
- Provide 2 tbsp of A: Cooking sake.
- Provide 1 tbsp of A: Mirin.
- You need 1 piece of A: Ginger (Peel and slice).
- Use of [B: Special oden wasabi sauce].
- Use 2 tsp of B: Grated wasabi (whatever you like).
- You need 1 tbsp of B: Dashi/oden powder (mixture of bonito and ao-nori).
- 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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