Osechi Decorative Carrot Plum Flowers Recipe by cookpad.japan
Osechi Flower Vinegar-Pickled Lotus Root Osechi Flower Vinegar-Pickled Lotus Root Osechi will look even prettier with these, so I make them every year without fail. I use sushi vinegar because it has salt, sugar, and konbu dashi broth added, so it makes pickling simple. It takes time to cut out the flowers, but do your best. Don't get discouraged even if you don't succeed! It is easy to use a peeler for the finer parts. For 1 medium. Recipe by Kona kotobuki cookpad.japan For Osechi or Okuizome - Mild Red and White Namasu For Osechi or Okuizome - Mild Red and White Namasu Most of my family members don't care for a strong vinegar taste, so I made it milder by adding honey. If you don't have any kombu, dashi stock granules are fine as well. If you serve the namasu in a hollowed-out yuzu or kabosu citrus cups, it will have a wonderful fragrance. This is optional. By soaking in water, it'll remove the bitterness of raw vegetables. For 4 servings. Recipe by Momora cookpad.japan Colorful Meat Rolls For Osechi Colorful Meat Rolls For Osechi This is one of my mother's basic osechi (New Year's feast) recipes. I love this, so I always make this for osechi. If you dust the meat rolls with flour before cooking them, the flour it will thicken in the sauce, so that it coats the meat better. You can use any kind of vegetable you like in the middle of the rolls! They're delicious made with celery. Recipe by Rikaminto 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 Osechi Simple Matsumae Pickles Osechi Simple Matsumae Pickles This is a recipe we always cook at home for the New Years, but since my husband loves it so much, we often keep this stocked in the refrigerator. This dish will taste better if you remove the salt from the herring roe and finely slice it, but it's convenient to make it without the herring roe. Recipe by Fire-King 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 For Osechi Crunchy Pounded Burdock Root For Osechi Crunchy Pounded Burdock Root This is the recipe my mother came up with after a long process of trial and error to recreate her favorite pounded burdock root dish--one that she chose by taste testing at different eateries. It has since become a family favorite. The burdock root should weigh about 230 g unrinsed with skin on, and 200 g after prepping. It's important to preserve the "bite" of the burdock root, so be careful not to over cook in Step 2. Recipe by Nanaiku cookpad.japan Osechi Flower Vinegar-Pickled Lotus Root Osechi Flower Vinegar-Pickled Lotus Root Osechi will look even prettier with these, so I make them every year without fail. I use sushi vinegar because it has salt, sugar, and konbu dashi broth added, so it makes pickling simple. It takes time to cut out the flowers, but do your best. Don't get discouraged even if you don't succeed! It is easy to use a peeler for the finer parts. For 1 medium. Recipe by Kona kotobuki cookpad.japan Osechi Flower Vinegar-Pickled Lotus Root Osechi Flower Vinegar-Pickled Lotus Root Osechi will look even prettier with these, so I make them every year without fail. I use sushi vinegar because it has salt, sugar, and konbu dashi broth added, so it makes pickling simple. It takes time to cut out the flowers, but do your best. Don't get discouraged even if you don't succeed! It is easy to use a peeler for the finer parts. For 1 medium. Recipe by Kona kotobuki cookpad.japan For Osechi or Okuizome - Mild Red and White Namasu For Osechi or Okuizome - Mild Red and White Namasu Most of my family members don't care for a strong vinegar taste, so I made it milder by adding honey. If you don't have any kombu, dashi stock granules are fine as well. If you serve the namasu in a hollowed-out yuzu or kabosu citrus cups, it will have a wonderful fragrance. This is optional. By soaking in water, it'll remove the bitterness of raw vegetables. For 4 servings. Recipe by Momora cookpad.japan For Osechi or Okuizome - Mild Red and White Namasu For Osechi or Okuizome - Mild Red and White Namasu Most of my family members don't care for a strong vinegar taste, so I made it milder by adding honey. If you don't have any kombu, dashi stock granules are fine as well. If you serve the namasu in a hollowed-out yuzu or kabosu citrus cups, it will have a wonderful fragrance. This is optional. By soaking in water, it'll remove the bitterness of raw vegetables. For 4 servings. Recipe by Momora cookpad.japan Colorful Meat Rolls For Osechi Colorful Meat Rolls For Osechi This is one of my mother's basic osechi (New Year's feast) recipes. I love this, so I always make this for osechi. If you dust the meat rolls with flour before cooking them, the flour it will thicken in the sauce, so that it coats the meat better. You can use any kind of vegetable you like in the middle of the rolls! They're delicious made with celery. Recipe by Rikaminto cookpad.japan Colorful Meat Rolls For Osechi Colorful Meat Rolls For Osechi This is one of my mother's basic osechi (New Year's feast) recipes. I love this, so I always make this for osechi. If you dust the meat rolls with flour before cooking them, the flour it will thicken in the sauce, so that it coats the meat better. You can use any kind of vegetable you like in the middle of the rolls! They're delicious made with celery. Recipe by Rikaminto 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 Osechi Simple Matsumae Pickles Osechi Simple Matsumae Pickles This is a recipe we always cook at home for the New Years, but since my husband loves it so much, we often keep this stocked in the refrigerator. This dish will taste better if you remove the salt from the herring roe and finely slice it, but it's convenient to make it without the herring roe. Recipe by Fire-King cookpad.japan Osechi Simple Matsumae Pickles Osechi Simple Matsumae Pickles This is a recipe we always cook at home for the New Years, but since my husband loves it so much, we often keep this stocked in the refrigerator. This dish will taste better if you remove the salt from the herring roe and finely slice it, but it's convenient to make it without the herring roe. Recipe by Fire-King 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 For Osechi Crunchy Pounded Burdock Root For Osechi Crunchy Pounded Burdock Root This is the recipe my mother came up with after a long process of trial and error to recreate her favorite pounded burdock root dish--one that she chose by taste testing at different eateries. It has since become a family favorite. The burdock root should weigh about 230 g unrinsed with skin on, and 200 g after prepping. It's important to preserve the "bite" of the burdock root, so be careful not to over cook in Step 2. Recipe by Nanaiku cookpad.japan For Osechi Crunchy Pounded Burdock Root For Osechi Crunchy Pounded Burdock Root This is the recipe my mother came up with after a long process of trial and error to recreate her favorite pounded burdock root dish--one that she chose by taste testing at different eateries. It has since become a family favorite. The burdock root should weigh about 230 g unrinsed with skin on, and 200 g after prepping. It's important to preserve the "bite" of the burdock root, so be careful not to over cook in Step 2. Recipe by Nanaiku cookpad.japan