This stewed pork is very soft and good as a topping for ramen noodles.Refer to this recipe for roast char siu. For 5 servings. Recipe by Cooking S Papa

My mother taught me this recipe.When you want to make this as a festive dish, cut the shiitake mushrooms into hexagon shapes (like tortoise shells), cut the lotus root into flower shapes by cutting parallel to the curved side with the holes. It's okay to soak the lotus root in vinegary water.Here is a recipe for Moist & Tender Roast Pork -.Step 2: If using a large lotus root, cut it in half. Instead of flower shapes, you can just chop into chunks. You can also add satoimo (taro root) if you would like.Step 8: If you want to prepare this in a lighter way, you don't need to stir-fry the vegetables.Step 9: Adjust the soy sauce and sugar to your tastes. You can use aluminum foil with holes as a droplid. Recipe by Yuuyuu0221.

I made this chikuzenni dish using light soy sauce for a recipe contest. I've added koya-dofu to this recipe to compensate for the small amount of meat. I'm not overly fond of meaty dishes, but think the taste of meat is indispensable.The key to this recipe is cooking every step confidently over high heat. For 4 servings. Recipe by Run

I made this for Osechi, the traditional New Years feast.The shrimp will become tough if you overcook them, so please just quickly simmer them. They are cooled in the broth so they will be nice and tender, and soak up all the flavor too for a delicious result! Recipe by LaLaHappy1

I made several attempts and finally made my favorite sweet potatoes with candied chestnuts.I don't use sugar but it's still slightly sweet. Adding a pinch of salt helps to seal in the flavor. For 8 servings. Recipe by Ori-vu

My grandmother always made these for New Year's and for celebratory events when I was a kid. I tried to recreate her recipe.If you boil the shrimp for too long, they will get hard.Boil for 2 minutes and let cook in residual heat. They'll cook through and also absorb the flavor. Pay attention to the boiling time. Recipe by Maki Kaoru

Shrimp symbolize long life. They are an absolute necessity for Osechi, the New Year's meal.Make sure to cook the sake and mirin first so that the alcohol can cook off. Marinate the shrimp with the cooled simmered liquid. Straining the liquid creates a beautiful end result. For 5 servings. Recipe by Cooking S Papa

I wanted to try to make various dishes for the New Year's feast, but this one turned out to be the most beautifully colored and delicious.Make sure not to over-boil the shrimp. Recipe by Keyua

I was served a dish of burdock roots with some nuts at a soba noodle restaurant, so I tried to recreate the dish at home using nuts as the main ingredient.Peel the burdock root if you prefer. If you soak the burdock root thoroughly to remove any bitterness, the nuts will taste really nutty and delicious! You could also add nuts at the end if not serving this immediately. Recipe by Mawaru7

This recipe was taught to me by my mother.Adjust the amount of sugar to taste. If you have time, you can simmer all the ingredients except the yuzu. After it cools, mix in the yuzu juice. It's also fine to make it without the yuzu, and it's also delicious made with sushi vinegar. (Use 4-5 tablespoons and add sugar to taste).See. Recipe by Yuuyuu0221

I created this recipe because I wanted to make candied sardines easily.I love cooking with my 3 year old daughter. This is a recipe you can make with your kids, too! Recipe by Kodomoto Tsukuru Uchigohan

I heard about Seven Treasure Stew, a dish like Chikuzen-ni and decided to make it, after doing a bit of research.The mushrooms look like pine cones, so that's why they're left whole.The burdock slices, cut diagonally, look like bamboo.The flower-shaped carrots look like plum blossoms.This dish is also known as"Takiawase."The lotus root isn't cooked as long as the other vegetables, to keep it crunchy.Adjust the seasoning to suit your taste. Recipe by cherry