Steps to Make Any-night-of-the-week Shikuoka Oden-style Spring Veggie Pot-Au-Feu with Wasabi Sauce

Hi everyone, I'm web, welcome to our cooking guide page. Today I show you how to cook a special dish, the easiest way to cook the best Shikuka-style spring vegetable pot-of-fe with Wassa broth. This is one of my favorite recipes. For me, I made it a little spicy. It will be fragrant and sweet.

When it comes to cooking healthy meals for your family, there are bound to be some differences between the steps. The good thing is that there are some very useful recipes, but the nutritional value of these recipes is hidden to some extent. What you don't know about these issues shouldn't harm them (except for allergies).

Cooking healthy meals can be difficult because most of us don't want to waste time preparing and planning meals that our families don't eat. At the same time, we want our families to be healthy, so we're under pressure to learn new and better ways to cook healthy meals that our families love (and unfortunately, in some cases, hate).

The good news is that once you hear the basics of cooking, you don't have to learn them anymore. This means that in general you can always develop and expand your cooking skills. As you learn new recipes and develop your culinary skills and talents, you will discover that cooking is more important than cooking empty plates purchased from the shelves of your regional supermarket.

Many things Shikuoka Oden Style Spring Vegetable Pot-Au-Feu has an impact on taste, starting from the type of ingredients, then the choice of fresh ingredients, the cutting ability of the food in the way it is prepared and served. In the style of Shikuoka-Oden, don't worry if you want to cook spring pot-o-fen with a delicious brew, because once you know the trick, this dish can make a special and unusual souvenir.

In the context of Shikuoka, cooking a pot of spring vegetables with washa infusion is twice the amount of food. So make sure this service is right for you and your loved ones.

To start with this recipe we need to prepare some ingredients. You can make spring vegetable puree with Shukuoka Workshop-style whiskey sauce using 17 ingredients and 13 steps. Here's how to do it.

When I thought of a snack recipe based on kan-suma and local ingredients, I made "Masro-o-Fe" by mixing my favorite "Shizuka Auden" with spring vegetables and hampen black fish cake. The secret of this recipe - Wasabi "Special Soup from Wasabi Context". Try this new local dish. - Use your favorite spring vegetables. - If you don't have a black hampen, you can replace it with chopped sardines or blueberries (try using a black hampen.

Ingredients and seasonings are needed to make a pot-of-fe containing spring watermelon in the context of Shikuoka.

1. 1 canned beef (I used K&K Kantsuma Beef Tendon Konnyaku)
2. Hanpen Black in three parts (see tips)
3. [Your favorite spring vegetable]
4. 1/4 of spring cabbage
5. 1 sweet onion
6. 1/2 baby carrot (peeled: can't peel)
7. 3 small potatoes
8. 1 Your favorite powder or oatmeal for decoration
9. [R: Pot-au-feu broth]
10. 500ml A Dash Stoke (How Strong)
11. 2 tablespoons A: Prepare
12. 1 tablespoon A: Mirin
13. 1 piece A: Ginger (peeled and sliced)
14. "
15. 2 tsp B: machine roast (optional)
16. 1 tablespoon Dashi/Oden B-pest flour (banita and io-nori mixture)
17. 1 pinch 1 tsp B: for cooking

To prepare spring garden pots in the style of Shikuoka workshop with Wasabi Kus

1. This time I used K&K Kan-tsuma Beef Tendon Konnyaku for the corned beef.
2. [Auden Wasabi Special Sauce] Mix all ingredients B and Voyla! * Banita and Anori can be made in a blender in a 1:1 ratio.
3. [Preparation of objects] Favorite spring vegetables. Cut the cabbage into 2 equal parts and not too much, the onion in half and the baby carrots into 4 equal parts.
4. Spring potatoes are very well washed, leaving the skin on. Make the black basket a little white.
5. Place the whole [A: Pot-au-feu soup stock] in a saucepan and bring to a boil.
6. Add the beef cognac, carrots, and potatoes in step 5 and simmer over medium heat for 5 minutes. Remove from heat when boiling.
7. Add the cabbage, green onions and black pepper to the 6th layer, cover and cook for 15-20 minutes (until the potatoes are ready).
8. Place step 7 on a plate, add step 2 [Special Garbage Ode], sprinkle with oats for garnish and off you go!
9. (Note 1) It's good to eat it straight, but it tastes better if you leave it in the blender for a few hours or half a day.
10. [Spring Vegetable Diet with Washi Sauce at Shikuoka Lab] goes well with rice or bread, so give it a try.
11. [Option 1] Mix "mayonnaise" with mayonnaise and toast. Goes well with beer!
12. [Option 2] Prepare the remaining pot-au-fu in the rice to make rice porridge. I suggest you add the "special stew" when you eat.
13. This photo shows Shizuka 'Black Hanpen', 'Wasabi' and Dasi/Oden flours, which are useless to Shizuka Awden and Fujinomia Yakisoba.

You will also notice that as your experience and confidence grows, you will continue to grow and adjust recipes based on your personal preferences. If you choose several or more ingredients or want to make a recipe spicier or spicier, you can make simple changes to achieve this. Simply put, you start making recipes on time. And for starters, there's something you won't learn about basic cooking skills, but if you don't know these basic cooking skills, you'll never learn.

So, let's finish off a special pot-au-fu recipe with spring vegetables in the context of Shukuoka. Thank you for your time. I'm sure you will do it at home. Delicious recipes for homemade meals will be available soon. Don't forget to save this page in your browser and share it with your friends, colleagues and colleagues. Thanks for reading. Let's cook!