OSECHI RYORI | Traditional Japanese New Year Food おせち料理 (EP254)

OSECHI RYORI | Traditional Japanese New Year Food おせち料理 (EP254)

Today I want to share with you OSECHI RYORI, Japanese traditional new year dishes.

Each one of these has meanings and symbolizes important things in our lives.

We prepare Osechi Ryori for a wish for a good luck for the coming year. 

Let’s start from the Datemaki Sweet rolled omelet.

DATEMAKI

DATEMAKI represents knowledge because it looks like an important ancient document rolled paper and sometimes hidden from the world.

If you want to be smart, this is the food for you.

We add a lot of sugar for the recipe,  but it’s only a half amount of common recipe.

Oddly, I don’t like a sweet omelet but, this is an exception

Sugar used to be a precious and luxurious ingredient, so it was appreciated when it was invented. Our ancestors wanted to make OSECHI RYORI rich as much as they can.

ingredients for 18 cm square pan

5 large eggs

40g Hanpen fish cake

2 1/2 tablespoons sugar

1/3 teaspoon salt

1/2 tablespoon light soy sauce

2/3 tablespoon Kuzu starch (or corn starch)

1/4 cup Dashi (60ml)

1) Dissolve Kuzu starch (or corn starch) in Dashi.

The starch is used as a stabilizer.

2) Crack five eggs in blender, add in all the other ingredients.

Blend well.

3) Heat your Tamagoyaki pan on medium heat and grease the inside well.

If you don’t have a square pan, use cake tin or round pan instead.

Drop a egg mixture to make sure the pan is hot enough.

Pour in all the egg mixture and cook a couple minutes until the outside is just cooked.

4) Carefully transfer to a baking tray and cook in the oven for 10 minutes at 180°C (356℉).

Cook until the surface is golden brown and when you touch the center, and it bounces back it’s done.

 5) Take it out onto the sushi mat and flip it over. ( The upside face to you.)

Score the surface about 5 mm depth.

Gentry roll the omelet up with the mat in.

Let it is sit 10 minutes.

6) Unroll the omelet, and then roll it up again tightly.

Secure with the rubber band and let it cool to room temperature.

7) Cut into 1 cm slice, and plate.

GOMA MANASU

Next, let’s make 

Goma Namasu, vinegared Daikon and carrot.

Red and white represent the celebration and peace in our culture, so this is an indispensable dish in OSECHI.

ingredients

1 large dried shiitake mushroom (10~15g)※rehydrate

1/3 pieces Aburaage (20g)

1/4 cup water (used for rehdrate) / 1 teaspoon soy sauce / 1 teaspoon sugar

20g carrot

200g Daikon

2 tablespoon sesame seeds

1 tablespoon sesame paste

1 tablespoon rice vinegar

1 tablespoon sugar

1/2 teaspoon light soy sauce

1) Soak dried shiitake mushroom in the water for at least one hour to overnight. Slice into thin strips.

2) Cut open the Aburaage into two. Cut into thin strips.

3) Put in the Shiitake and Aburaage into the pot. Add in sugar and soy sauce and the water to rehydrate.

Cook on medium heat until almost all of the liquid is gone for several minutes, covered.

4) Thinly slice carrot, and cut into thin strips. Cut daikon as well.

Sprinkle 1/3 teaspoon of salt to the daikon and a pinch of salt for the carrot. Toss and let it soften.

5) sesame dressing.

Heat a pan on low and add in white sesame seed.

Toast until fragrant for about a couple of minutes or until pop up.

Transfer to a mortar,  and grind until half done.

If you don’t have a grinder, put sesame between a paper towel and cut with your knife.

Or just replace it with sesame paste.

6) Add in sesame paste, sugar, rice vinegar and light sauce.

Mix until well combined.

7) Add in cooked shitake mushroom and Aburaage,  squeezed carrot and Daikon. Mix until well combined.

TAZDUNA KONJAC

Next let’s make Tazuna konnyaku.

Tadzuna represents a rein for horse,  and that means we can control our mind to go for the target.

And it represents a knot which means having a good relationship with a partner as well.

ingredients

1 konjac

1/2 cup (120ml) Dashi

1/2 tablespoon soy sauce

1/2 tablespoon Mirin

1 teaspoon sugar

1) Slice konjac into 5 mm slices and cut a slit in the center about 2 cm and flip it over from the slit.

2) Put it in the pot and cover with the water and bring it to a boil discard the water.  Preboiling make konjac soft and easy to soak up dashi.

3) Add in Dashi, soy sauce, Mirin and sugar.

Cook about 15 minutes or until almost all of the liquid is gone. Set aside.

SHRIMP UMANI

Shrimp represents the longevity.

The shape symbolizes the older generation who’s back is bowed.

We admire them for developing the society so we all want to be

 like that.

ingredients

4 shrimp

2 tablespoon Sake

1 tablespoon Mirin

1 tablespoon soy sauce

1 teasoon sugar

2 slices ginger

1) Cut off the tips of the shrimps.

2) Put sake, Mirin, soy sauce, sugar and two slices of ginger and bring it to a boil.

3) Put in your prepared shrimp, cover and cook three minutes.

4) Flip it over and cook one minute and turn the heat off and cook in the remaining heat.  

KURI KINTON

The last one is easy Kuri Kinton mashed sweet potato.

Usually, we mixed the mashed sweet potato with chestnut, but I don’t have it so I made it with the sweet potato only.

The color is golden so it repesent the gold.

So it represents 

finalcial prosperity.

ingredient

1 small baked sweet potato (That’s it!)

Peel the baked sweet potato and mash it.  Shape into a small ball, and that’s it!

I want to prepared eight dishes.

Eight means “expanding luck”  in our culture,  so I added to make it 8.

PORK CHASHU

YELLOW TAIL MISO DZUKE

KUROMAME

100g Kuromame (Japanese black beans)

80g sugar

a pinch of salt

All the Osechi for 2021 is done!

I used to spend a whole day to make much more Osechi.

But now, I make dishes that our family really like.  

It took two hours to make all the dishes.

And I hope you will give this recipe, one or a try!

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