For Osechi! Making Pounded Burdock Root with Soy Sauce Malt.

This is part of a series of osechi (New Year's feast food) items that can be made in advance during busy December and frozen. There are a lot of recipes, so please give some a try! These shrimp aren't just for New Year's; they are very useful year round in bentos as well.The flavors will penetrate the shrimp while they are frozen. Defrost them naturally, or under running water. For 8 shrimp. Recipe by moriam

I tried coming up with a simplified recipe for "pounded burdock root." Even without pounding the burdock, it has a wonderfully crunchy texture. I simplified the seasoning to make the ratio relatively easy to remember.I used toasted sesame seeds this time, but you could use ground sesame. Blanch the burdock to your preference. If you do decide to pound the burdock, do so with a pestle etc. in Step 5, after draining the burdock. Recipe by Kagocha-

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 often make this when I have burdock root left over from another dish... it's rather hard to use up a whole burdock root! But then I started to buy burdock root just to make this sesame-sauce dish. (This is a secret, but I do it the lazy way by using store-bought ponzu sauce, sugar, and ground white sesame seeds. Use a 1:1:2 ratio of ponzu sauce, sugar and ground sesame! It's a bit salty, but...)As I wrote in Step 1, this tastes best when there's an equal amount of ground sesame seeds vs. the ★ ingredients. Depending on the season, adjust the amount of sugar and vinegar to taste!Start using burdock root from the thin end, and bash it, cut it, split it and throw them into the sesame-vinegar sauce. Recipe by Pikarindou honpo

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-

It’s a traditional Japanese dish.And it has a sweet soy flavor.

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

A simple and classic Japanese dish made for nice side dish. And this goes well with alcohol. The crispy feeling of burdock root increases its deliciousness.

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

I want to serve well-seasoned stewed dishes to my family that'll go well with a bowl of white rice. But I also want to cut down on the amount of salt used. So the sesame oil and ground sesame seeds adds flavor even with a light seasoning.The burdock should be slightly firm after cooking. If you prefer the burdock to be softened more, cook for a little longer at Step 4. To avoid the salmon from flaking while cooking, shake the pan at Step 6 or use a spatula to mix briefly to blend with the seasoning ingredients. Recipe by caramel-cookie

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

Koji is a steamed cereal（rice / wheat / soybean） that is propagated with koji mold.Miso, soy sauce, mirin, salted rice malt (Shio-koji) , soy sauce with rice malt, amazake, etc. are made using this koji.Koji has the function of drawing out the umami of ingredients, promoting digestion and absorption, and regulating the intestines.Please try to incorporate traditional Japanese fermented seasonings into your daily food.

I couldn't forget the sweet and salty side dish that I ate in a department store food hall. I tried recreating it using honey.I didn't peel the burdock roots, and soaked them in water for a short time to keep in their nutrition. Recipe by Pii chef

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

These kuromame are not too sweet, and even work as a side dish. I used to soak the beans overnight in water, but realized they'd absorb the flavor of the seasonings better if soaked in the seasonings instead. Through trial and error, I reduced the simmer time and eliminated the process of adding water to simplify this recipe.The beans will take on a glossy sheen if you add rusty nails, but this is optional (I didn't in the top photo).The cooking time depends on the beans; allow between 1 to 3 hours. (I cooked these beans for 2 hours in Le Creuset cookware, removing the lid for the last 15 minutes to cook off the liquid). Recipe by Umemikkii

Enjoy the taste of Kuromame. I cooked Osechiryouri and put it in a plate. The center black soy beans in a white small bowl is Kuromame. This is my aunt's receipe.

This is the recipe I settled on after experimenting with the proportion of ingredients.The key is the degree of the stewed seasonings. Practice making this several times. For 3-4 servings. Recipe by jun120121

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 don't like the store bought ones, so I personalize the sweetness and consistency of kuri kinton at home.Peel the sweet potatoes thickly to preserve their color.You can freeze this. I don't like to rush at the end of the year so I always make them before Christmas and freeze them. For easy-to-make amount. Recipe by Run

I wanted to serve the satoimo I like so much to my family using flavorings that were slightly different than usual.- You may get away with not using any oil in the frying pan, because of the fat in the pork. (especially if you use a non-stick pan)- The viscous substance covering the satoimo is supposed to help lower your blood pressure and cholesterol, and even for helps to prevent senility by stimulating the brain, so don't wash too much of it off.- You can make the recipe more healthy by wiping off excess fat before adding the flavorings. Recipe by Kenkunno mama

This is a recipe we always cook at home for the New Years, but since my husband loves it so much, we often keep this stocked in the refrigerator.This dish will taste better if you remove the salt from the herring roe and finely slice it, but it's convenient to make it without the herring roe. Recipe by Fire-King

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

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

My mother's recipe, to which I used to refer, was less satisfying because it called for a certain amount of water but actually required the occasional addition of water. So, to avoid that extra step, I increased the amount of water considerably. Blending brown sugar into the white sugar will give it a light and yet rich taste.My recipe doesn't call for additional water later in the cooking process, but if the simmering water level becomes lower than the beans, then add water. Old beans -- harvested more than six months before use -- may take up to twice as long to become tender. Recipe by Raby

This chili pepper miso sauce with vinegar is a variation of the Korean "Chogochujang" sauce, which is often used for sashimi and seasoning for other dishes. I uploaded this recipe because when I combined the leftover sauce with some burdock, it came out really tasty. You can use the sauce with fresh or boiled vegetables, boiled meat (chicken or pork), or sashimi. It's really delicious and very convenient to make a lot so that you have it in stock.The main point is to thoroughly remove all of the water from the burdock after boiling. This recipe uses Korean brand powdered chili pepper, but if you can't get any, you can use ichimi chili pepper powder. But Japanese chili pepper is really spicy, so adjust it to taste. You can also adjust the amount of vinegar and sugar. Recipe by Heartful Kitchen Rei

I made adjustments to the dish that my mother taught me, using shio-koji.You can grill the yellow tail with the marinade, but it's easy to burn, so I wiped it off this time. When you are cooking with salt, sprinkle with coarse salt, and leave it for about 15 minutes. Wipe off the excess water, then grill it. The saltiness varies depending on how much salt the shio-koji you are using contains, so please adjust the amount. Recipe by Yuuyuu0221

This is just a simple dish that I made with store-bought pickles.If you don't have enough sauce, feel free to top it up with soy sauce, mirin or cooking sake. If you find it too rich, then you can dilute it with hot or cold water. Alternatively, you could add diluted mentsuyu instead. If you aren't using store-bought pickles, finely slice the kombu and dried squid and then carry out the same steps as in the recipe.Salmon roe also makes a delicious addition to this dish. Recipe by Yuuyuu0221

I succeeded in making soy sauce malt (See, so this recipe is the result of the next stage of my challenge, using shoyu-koji (soy sauce malt).It's so easy and tasty, so I posted it here.The parchment paper keeps the balls from sticking to the frying pan, and allows them to brown evenly. If you don't like shiso (like my kids), substitute with minced scallions--this version is also tasty. Recipe by Guutara recipe kenkyujo

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

"How to make soy sauce with rice malt" recipes is here.https://cookpad.wasmer.app/us/recipes/10668011-how-to-make-soy-sauce-with-rice-maltkoji?via=sidebar-recipes