Osechi Ryouri
Osechi Ryouri is the traditional Japanese food prepared in advance for consumption during the first three days of the New Year and which contains various specified ingredients.
I've introduced some of these on the 5th of January on my blog, so this time I’ll show you how to make these dishes.
The first dish is called Kuri Kinton.
This Kuri Kinton dish uses chestnuts and sweet potatoes, therefore the taste is sweet. As the dish’s colour is gold, Japanese people think that it brings a lot of money. So this dish augurs well for starting a new year.
Ingredients:
Chestnuts in syrup 10 chestnuts
Syrup from chestnuts 50cc from the bottle
Sweet potatoes 300g
Sugar 700g～100g (depending on the sweet potatoes'taste )
Salt a little
Hot water used for boiling sweet potatoes 100cc
Recipe:
1. Peel the potatoes and cut them in round slices, then soak them in plenty of water for one hour.
2. Next, boil them until they become soft, so something like a bamboo skewer can stick into them easily.
3. Take the boiling water (100cc) from the sweet potatoes' pan.
4. Drain off the other water from the sweet potatoes, then mash them with a food processor (mixer) or pass the sweet potatoes through a sieve.
5. After then, put 4 in a pan together with the ingredients (except for the chestnuts) and cook them on a low flame.
6. Finally, put the chestnuts in the 5 pan.
7. Serve and enjoy!
The next dish is 'Kobmaki'.
'Kobu' is a kind of sea weed and the pronunciation of 'kobu' is similar to ‘yorokobu’ , meaning 'feels delight'. Japanese people like to believe in omens, so this dish is popular as a New Year’s dish as well.
Ingredients;
Salmon 2
Kobu sea weed 10cm×16
Kanpyo ( dried gourd strip ) 30cm×16
A Sugar 2 tbsp
Sake 1 tbsp
Mirin ( Sweet sake ) 1 tbsp
Soy sauce 4 tbsp
Soup stock 1/4 tsp
Recipe;
1. Wipe the kobu with wet towel, then soak the kobu in plenty of water.
2. Wash the kanpyo and rub it with salt.
3. Cut the salmon 16 cuts and put it on the kobu edge and roll it, lastly bind it by the kanpyo. See the picture below ↓.
4. Put them in a pan not ride each other, and then put water which used kobu soaking, then boil it with it’s cover for over one hour.
5. Lastly, put A ingredients and soup stock, then boil it.
6. Ready!
Osechi Ryouri is the traditional Japanese food prepared in advance for consumption during the first three days of the New Year and which contains various specified ingredients.
I've introduced some of these on the 5th of January on my blog, so this time I’ll show you how to make these dishes.
The first dish is called Kuri Kinton. This Kuri Kinton dish uses chestnuts and sweet potatoes, therefore the taste is sweet. As the dish’s colour is gold, Japanese people think that it brings a lot of money. So this dish augurs well for starting a new year.
Ingredients: Chestnuts in syrup 10 chestnuts
Syrup from chestnuts 50cc from the bottle
Sweet potatoes 300g
Sugar 700g～100g (depending on the sweet potatoes'taste )
Salt a little
Hot water used for boiling sweet potatoes 100cc
Recipe: 1. Peel the potatoes and cut them in round slices, then soak them in plenty of water for one hour.
2. Next, boil them until they become soft, so something like a bamboo skewer can stick into them easily.
3. Take the boiling water (100cc) from the sweet potatoes' pan.
4. Drain off the other water from the sweet potatoes, then mash them with a food processor (mixer) or pass the sweet potatoes through a sieve.
5. After then, put 4 in a pan together with the ingredients (except for the chestnuts) and cook them on a low flame.
6. Finally, put the chestnuts in the 5 pan.
7. Serve and enjoy!
The next dish is 'Kobmaki'. 'Kobu' is a kind of sea weed and the pronunciation of 'kobu' is similar to ‘yorokobu’ , meaning 'feels delight'. Japanese people like to believe in omens, so this dish is popular as a New Year’s dish as well.
Ingredients; Salmon 2
Kobu sea weed 10cm×16
Kanpyo ( dried gourd strip ) 30cm×16
A Sugar 2 tbsp
Sake 1 tbsp
Mirin ( Sweet sake ) 1 tbsp
Soy sauce 4 tbsp
Soup stock 1/4 tsp
Recipe; 1. Wipe the kobu with wet towel, then soak the kobu in plenty of water.
2. Wash the kanpyo and rub it with salt.
3. Cut the salmon 16 cuts and put it on the kobu edge and roll it, lastly bind it by the kanpyo. See the picture below ↓.
4. Put them in a pan not ride each other, and then put water which used kobu soaking, then boil it with it’s cover for over one hour.
5. Lastly, put A ingredients and soup stock, then boil it.
6. Ready!
