Japanese new years meal

This is called Osechi-ryori, it is a special meal made for new years day.

It is eaten from breakfast to lunch and it is very large meal that requires a lot of preparation.

I am going to break this down into sections.

I will start with the Ozouni (soup), then explain each of the box sections.

Ozouni

10 cups of shiitake broth

1/2 cup Japanese soy sauce

8 Mochi

4 thin slices of Kamaboko (fish cake)

4 shiitake

12 leaves of Mochina (green leaves)

katsuobushi

boil shiitake broth, then put everything in the pot.

cook for 2-3 minutes and add Japanese soy sauce.

serve into the bowl and add katsuobushi to taste.

Section1;

Fried Chicken, Fried Fish, Kamoboko

Fried chicken

2lb chicken thigh

1 bag of Karaage powder

cut chicken into bite size pieces

coat chicken with Karaage powder (you can get it at the Asian market)

deep fry for a few minutes until golden brown

Fried fish

2 lb white fish

1/3 cup Japanese soy sauce

Potato starch

cut fish into bite size pieces

soak it into Japanese soy sauce for 10 minutes

coat fish with potato starch

deep fry for a few minutes until golden brown

Kamaboko

This can be purchased at the Asian market in the frozen section.

just slice 1/4 inches thick

Section 2;

Chikuzenni, Nikumaki-gobo

Chikuzennni

4-5 inches Renkon (lotus root)

1 large carrot

1 Takenoko (bamboo shoot)

1/4 lb chicken thigh

3 6-inch long Gobo (burdock)

4 Shiitake mushrooms

1 cup shiitake broth

4 tbsp Japanese soy sauce

4 tbsp sugar

2 tbsp mirin

cut vegetables large chunks (look at the picture)

boil shiitake broth and put everything in, boil for 30 minutes and add Japanese soy sauce, sugar and mirin, then remove from heat

Nikumaki-gobo

I have done this recipe before, just click on the link to see it.

Section 3;

Dashimaki-tamago (egg omelet), Namasu, Tatsukuri, Kobumaki, Kamaboko, Kuromame

Dashimaki-tamago (egg omelet)

5 eggs

2 tbsp Katsuodashi (fish broth)

beat eggs in the bowl, add Katsuodashi

heat the pan, add some of the egg and roll up

add more egg to the pan and roll up again

continue doing this till you use up all the egg

remove from heat and cut 1/2 inch thick

Namasu

6 inches of Daikon

2 carrots

1/2 cup of Edamame

1/2 cup vinegar

1/2 cup sugar

peel strips of Daikon and carrot using a peeler

soak into mixed vinegar and sugar

boil edamame and remove from shell and the add to rest

Tatsukuri

1 bag of dried fish (sardine)

1/4 cup Japanese soy sauce

1/4 cup sugar

3 tbsp Ground sesame seeds

add to the sauce pan and cook on low heat for a few minutes stirring gently

Kobumaki

10 2- inch dried Konbu seaweed

dried Kanpyo

1 cup of Konbu dashi

1 tbsp Japanese white soy sauce

1 tsp salt

soak Konbu in the water (save that water)

wash Kanpyo, and then rub it with salt for 30 seconds and wash

boil it for 10 minutes and drain water

roll up Konbu and tie it with Kanpyo

boil saved water of soaked konbu, and then put tied konbu, add Japanese white soy sauce

cook for 20-30 minutes

Kuromame

1 cup of Black beans

3 tbsp sugar

soak black beans in the water for 8 hours

put it into pressure cooker and add sugar

boil for 15-20 minutes

do not take the lid off till it gets cool down

I added Kuri-kanroni.

I have done this recipe before, just click on the link to see it.

This is a Japanese New year meal.

I hope you have some fun to make and taste it.

click please