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

I bought a bent but fresh burdock root from a local farm. My mother would always add some sort of burdock root dish for "Osechi (new years feast)." I seasoned the dish with soy sauce malt I made this year.As for the soy sauce malt, I used 300 grams of dehydrated rice malt and 450ml of dark soy sauce. If you don't have soy sauce malt, use regular soy sauce and bonito flakes. If you use shio-koji, use about 1 tablespoon. Recipe by Hakuundou

This is a delicious wintertime simmered dish. It's great in special occasion bentos for sports festivals or picnics, too.Prep the vegetables properly. Bamboo shoots added to the mix would be delicious, too. Please cut the vegetables anyway you like. The key is to add the meat at the very end. For 4 servings. Recipe by Taunbi-

I like vinegar, but I'm not a fan of food that so vinegary that your lips pucker when you put it in your mouth. So I came up with my own recipe for mildly vinegary pickled lotus root. I managed to make very nice pickles without having to dirty two pots, so I'm going to stick to making it this way.Be sure to leave the lotus roots sit overnight before consuming. Recipe by Run

I usually roll them up with pork, but since it's New Year's, I used beef.Simmer quickly for about 30 seconds while rolling them around in the sauce. Recipe by Parutora

This is a tradition. I add these bite-sized beef rolls to my family's homemade osechi and bento.I often make this with various vegetables.It has a strong taste that goes well with beer as well as rice.The time needed to microwave the burdock root will depend on your microwave and the amount of burdock root: 3 minutes should be enough, but please check it with a skewer or a toothpick.Please enjoy served with shichimi pepper if you wish. For 4 people. Recipe by Momora

I wanted to make cute looking osechi!I also have a blog! I cook with my 3 year old daughter! Please take a look (it's in Japanese).Easy Home Cooking With a Childhttp://ameblo.jp/kantan-uchigohan/ For about 4 servings. Recipe by Kodomoto Tsukuru Uchigohan

I try my best to garnish my celebratory dishes with natural leaves and flowers.I made these to be both decorative and edible.You don't have to soak the lotus root in vinegar water if you don't have time.When peeling the skin from the lotus root, make sure to remove the blackened parts well. For about 6 people. Recipe by Momora

i wanted to prepare a charming osechi (New Year's feast dish), so I came up with this.I often cook with my daughter! Recipe by Kodomoto Tsukuru Uchigohan

These are delicious!My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I!One serving for our new year's osechi is not enough, so I always make these three times!The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei

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

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