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

• 1 can Canned Beef Tendon Konnyaku (I used K&K Kantsuma Beef Tendon Konnyaku)
• 3 pieces Black hanpen (Please refer to Hints)
• 1/4 head Spring cabbage
• 1 Sweet onion
• 1/2 Spring carrot (Peel it: it's OK not to peel too)
• 3 small ones Spring potato
• 1 Your favorite dashi or oden powder for garnish
• 500 ml A: Dashi stock (as strong as you can get)
• 2 tbsp A: Cooking sake
• 1 tbsp A: Mirin
• 1 piece A: Ginger (Peel and slice)
• 2 tsp B: Grated wasabi (whatever you like)
• 1 tbsp B: Dashi/oden powder (mixture of bonito and ao-nori)
• 1 dash over 1 teaspoon B: Cooking sake

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!
3. * You can make dashi powder by just mixing together bonito and aonori with a ratio of 1:1.
4. Preparing the ingredients Favorite spring vegetables.
5. Cut the cabbage into 2 equal parts, leaving the core intact, the spring onion in half, and the spring carrot into 4 equal parts.
6. Wash the spring potato very well leaving the skin.
7. Lightly blanch the black hanpen.
8. Put all of the A: Pot-au-feu soup stock into a pot and bring to a boil.
9. 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.
10. Remove the scum while boiling.
11. 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).
12. 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!
13. 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.
14. Shikuoka Oden-style Spring Veggie Pot-Au-Feu~ With Wasabi Sauce goes great with rice or bread, so please give it a try.
15. Variation 1 Mix the "Special Oden Wasabi Sauce" with mayonnaise and spread on toast.
16. It goes well with beer!
17. Variation 2 Put leftover pot-au-feu in rice to make rice porridge.
18. I recommend adding some "Special Oden Wasabi Sauce" when eating.
19. This photo shows Shizuoka speciality "black hanpen" "wasabi" and the dashi/oden powder with is indispensable for Shizuoka oden & Fujinomiya Yakisoba.

black hanpen, cabbage, sweet onion, spring carrot, ones spring, favorite dashi, sake, mirin, ginger, wasabi, oden, sake

Taken from cookpad.com/us/recipes/157435-shikuoka-oden-style-spring-veggie-pot-au-feu-with-wasabi-sauce (may not work)