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["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."]
