Osechi (New Year's Dish) Made Easy! Tazukuri (Candied Dry Sardines) Recipe by cookpad.japan
 cookpad.japan @cookpad_jp These are delicious! My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I! One serving for our new year's osechi is not enough, so I always make these three times! The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei These are delicious! My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I! One serving for our new year's osechi is not enough, so I always make these three times! The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei Osechi (New Year's Dish) Made Easy! Tazukuri (Candied Dry Sardines) These are delicious! My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I! One serving for our new year's osechi is not enough, so I always make these three times! The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei These are delicious! My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I! One serving for our new year's osechi is not enough, so I always make these three times! The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei Ingredients 5 servings 50 grams Small dried sardines 30 grams Walnuts, whole almonds, or your choice of nuts 3 tbsp Sugar 2 tbsp Soy sauce 1 tbsp Sake 50 grams Small dried sardines 30 grams Walnuts, whole almonds, or your choice of nuts 3 tbsp Sugar 2 tbsp Soy sauce 1 tbsp Sake Cooking Instructions 1 Dry roast the nuts. If using whole almonds, cut them in half before dry roasting. Remove from pan. 2 Next, dry roast the dried sardines until brittle. Crumbs will burn, so stir gently while roasting. Remove from pan. 3 Combine all of the seasoning ingredients, then heat on medium until slightly thick. 4 Add the nuts and sardines, and quickly stir to coat. 5 Spread evenly on parchment paper to cool. 1 Dry roast the nuts. If using whole almonds, cut them in half before dry roasting. Remove from pan. 1 Dry roast the nuts. If using whole almonds, cut them in half before dry roasting. Remove from pan. 2 Next, dry roast the dried sardines until brittle. Crumbs will burn, so stir gently while roasting. Remove from pan. 2 Next, dry roast the dried sardines until brittle. Crumbs will burn, so stir gently while roasting. Remove from pan. 3 Combine all of the seasoning ingredients, then heat on medium until slightly thick. 3 Combine all of the seasoning ingredients, then heat on medium until slightly thick. 4 Add the nuts and sardines, and quickly stir to coat. 4 Add the nuts and sardines, and quickly stir to coat. 5 Spread evenly on parchment paper to cool. 5 Spread evenly on parchment paper to cool. Cooksnaps (2) Copied! on July 12, 2014 01:50 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Osechi Dried Sardines Osechi Dried Sardines Every time I made dried sardines, they'd stick. One day, I sprinkled in sake, as instructed on the package of sardines, and voila! It didn't stick. As long as you sprinkle sake in Step 5, the sardines will not stick! If you forget to do this, they'll all stick together in one clump. Recipe by Eizansumire cookpad.japan Delicious Kazunoko (Herring Roe) for Osechi Delicious Kazunoko (Herring Roe) for Osechi I always make a ton of my favorite kazunoko every year. Taste the kazunoko after soaking them in water to test the saltiness. Since they are marinated with kombu, the longer they marinate, the tastier they get. These have a subtle flavor, so leftovers will go well in a salad or in a Japanese side dish. For a versatile and easy-to-make amount. Recipe by LaLaHappy1 cookpad.japan Osechi Shrimp Osechi Shrimp I wanted to make delicious shrimp that stayed moist for osechi (New Year's feast food), so I looked through old magazines and so on and studied it a lot before making this. You can use headless shrimp too, but head-on shrimp are better since they have the 'miso' inside the heads! Recipe by pekechan cookpad.japan Easy Chestnut Kinton For Osechi Easy Chestnut Kinton For Osechi I modified a recipe that my mum taught me and used a food processor. For Step 1, if you peel the skin off the sweet potatoes thickly, the kinton will look better when it's done. For Step 3, the more broth that you add, the smoother the kinton will taste. For Step 4, for people who like a stickier kinton, add a larger amount of syrup and a smaller amount of sugar. For Step 5, the kinton will firm up as it cools so please don't cook it down too much. Recipe by Yuuyuu0221 cookpad.japan Easy and Authentic Shiro-an for Osechi Easy and Authentic Shiro-an for Osechi I love shiro-an. My mother-in-law taught me this quick and easy recipe for the New Year's feast. When I tried it, it was so delicious that I finished the whole batch in just a few seconds. Don't mash the beans too much if you want to keep a slightly chunky texture. For 1 serving. Recipe by Kazean cookpad.japan Osechi made in the Oven Datemaki Osechi made in the Oven Datemaki The fried egg machine in my house baked a 15x15cm square, so I made a mold out of a cooking sheet and left it up to the oven . It will not over bake, and I have made it this for many years. This will crack if you roll it up tightly while it is still warm because it is thick, so roll it lightly and then re-roll it to make pretty datemaki rolls. Please adjust the cooking temperature and times according to your household oven. It is good to go once the surface turns golden brow . Recipe by kebeibiko cookpad.japan Osechi Dried Sardines Osechi Dried Sardines Every time I made dried sardines, they'd stick. One day, I sprinkled in sake, as instructed on the package of sardines, and voila! It didn't stick. As long as you sprinkle sake in Step 5, the sardines will not stick! If you forget to do this, they'll all stick together in one clump. Recipe by Eizansumire cookpad.japan Osechi Dried Sardines Osechi Dried Sardines Every time I made dried sardines, they'd stick. One day, I sprinkled in sake, as instructed on the package of sardines, and voila! It didn't stick. As long as you sprinkle sake in Step 5, the sardines will not stick! If you forget to do this, they'll all stick together in one clump. Recipe by Eizansumire cookpad.japan Delicious Kazunoko (Herring Roe) for Osechi Delicious Kazunoko (Herring Roe) for Osechi I always make a ton of my favorite kazunoko every year. Taste the kazunoko after soaking them in water to test the saltiness. Since they are marinated with kombu, the longer they marinate, the tastier they get. These have a subtle flavor, so leftovers will go well in a salad or in a Japanese side dish. For a versatile and easy-to-make amount. Recipe by LaLaHappy1 cookpad.japan Delicious Kazunoko (Herring Roe) for Osechi Delicious Kazunoko (Herring Roe) for Osechi I always make a ton of my favorite kazunoko every year. Taste the kazunoko after soaking them in water to test the saltiness. Since they are marinated with kombu, the longer they marinate, the tastier they get. These have a subtle flavor, so leftovers will go well in a salad or in a Japanese side dish. For a versatile and easy-to-make amount. Recipe by LaLaHappy1 cookpad.japan Osechi Shrimp Osechi Shrimp I wanted to make delicious shrimp that stayed moist for osechi (New Year's feast food), so I looked through old magazines and so on and studied it a lot before making this. You can use headless shrimp too, but head-on shrimp are better since they have the 'miso' inside the heads! Recipe by pekechan cookpad.japan Osechi Shrimp Osechi Shrimp I wanted to make delicious shrimp that stayed moist for osechi (New Year's feast food), so I looked through old magazines and so on and studied it a lot before making this. You can use headless shrimp too, but head-on shrimp are better since they have the 'miso' inside the heads! Recipe by pekechan cookpad.japan Easy Chestnut Kinton For Osechi Easy Chestnut Kinton For Osechi I modified a recipe that my mum taught me and used a food processor. For Step 1, if you peel the skin off the sweet potatoes thickly, the kinton will look better when it's done. For Step 3, the more broth that you add, the smoother the kinton will taste. For Step 4, for people who like a stickier kinton, add a larger amount of syrup and a smaller amount of sugar. For Step 5, the kinton will firm up as it cools so please don't cook it down too much. Recipe by Yuuyuu0221 cookpad.japan Easy Chestnut Kinton For Osechi Easy Chestnut Kinton For Osechi I modified a recipe that my mum taught me and used a food processor. For Step 1, if you peel the skin off the sweet potatoes thickly, the kinton will look better when it's done. For Step 3, the more broth that you add, the smoother the kinton will taste. For Step 4, for people who like a stickier kinton, add a larger amount of syrup and a smaller amount of sugar. For Step 5, the kinton will firm up as it cools so please don't cook it down too much. Recipe by Yuuyuu0221 cookpad.japan Easy and Authentic Shiro-an for Osechi Easy and Authentic Shiro-an for Osechi I love shiro-an. My mother-in-law taught me this quick and easy recipe for the New Year's feast. When I tried it, it was so delicious that I finished the whole batch in just a few seconds. Don't mash the beans too much if you want to keep a slightly chunky texture. For 1 serving. Recipe by Kazean cookpad.japan Easy and Authentic Shiro-an for Osechi Easy and Authentic Shiro-an for Osechi I love shiro-an. My mother-in-law taught me this quick and easy recipe for the New Year's feast. When I tried it, it was so delicious that I finished the whole batch in just a few seconds. Don't mash the beans too much if you want to keep a slightly chunky texture. For 1 serving. Recipe by Kazean cookpad.japan Osechi made in the Oven Datemaki Osechi made in the Oven Datemaki The fried egg machine in my house baked a 15x15cm square, so I made a mold out of a cooking sheet and left it up to the oven . It will not over bake, and I have made it this for many years. This will crack if you roll it up tightly while it is still warm because it is thick, so roll it lightly and then re-roll it to make pretty datemaki rolls. Please adjust the cooking temperature and times according to your household oven. It is good to go once the surface turns golden brow . Recipe by kebeibiko cookpad.japan Osechi made in the Oven Datemaki Osechi made in the Oven Datemaki The fried egg machine in my house baked a 15x15cm square, so I made a mold out of a cooking sheet and left it up to the oven . It will not over bake, and I have made it this for many years. This will crack if you roll it up tightly while it is still warm because it is thick, so roll it lightly and then re-roll it to make pretty datemaki rolls. Please adjust the cooking temperature and times according to your household oven. It is good to go once the surface turns golden brow . Recipe by kebeibiko cookpad.japan More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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