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If you are having difficulty recently in the kitchen when it pertains to getting your food just right, you are not alone. Lots of people have all-natural cooking talent but not quite enough expertise to cook with perfection. This Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce dish is a good start, easy to cook and scrumptious.

Prepare Canned Beef Tendon Konnyaku (I used K&K Kantsuma Beef Tendon Konnyaku).
Provide pieces Black hanpen (Please refer to Hints).
Use [Your favorite spring vegetables].
Prepare Spring cabbage.
You need to prepare Sweet onion.
You need Spring carrot (Peel it: it's OK not to peel too).
Use ones Spring potato.
Provide Your favorite dashi or oden powder for garnish.
Prepare [A: Pot-au-feu soup stock].
You need to prepare A: Dashi stock (as strong as you can get).
Provide A: Cooking sake.
You need to prepare A: Mirin.
Provide A: Ginger (Peel and slice).
Provide [B: Special oden wasabi sauce].
You need B: Grated wasabi (whatever you like).
Use B: Dashi/oden powder (mixture of bonito and ao-nori).
Use over 1 teaspoon B: Cooking sake.

Short Tips:

- Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or 2 after you start cooking and again at the very end. Your palate are going to be the final guide here, so taste often.

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..

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