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

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

I wanted to make delicious shrimp that stayed moist for osechi (New Year's feast food), so I looked through old magazines and so on and studied it a lot before making this.You can use headless shrimp too, but head-on shrimp are better since they have the 'miso' inside the heads! Recipe by pekechan

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

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

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

The fried egg machine in my house baked a 15x15cm square, so I made a mold out of a cooking sheet and left it up to the oven . It will not over bake, and I have made it this for many years.This will crack if you roll it up tightly while it is still warm because it is thick, so roll it lightly and then re-roll it to make pretty datemaki rolls. Please adjust the cooking temperature and times according to your household oven. It is good to go once the surface turns golden brow . Recipe by kebeibiko

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 one of my mother's basic osechi (New Year's feast) recipes. I love this, so I always make this for osechi.If you dust the meat rolls with flour before cooking them, the flour it will thicken in the sauce, so that it coats the meat better.You can use any kind of vegetable you like in the middle of the rolls! They're delicious made with celery. Recipe by Rikaminto

I make kobumaki every year for New Years. I change up the filling every year, and this year I used lightly seasoned chicken.The chicken is easier to roll if it's frozen in advance.Wrap the kombu and kanpyo loosely, since the kombu will swell while cooking.If you skim off any scum or bits of kombu that float to the surface diligently, the rolls will have a nice clean finish.I used chicken breast this time, but you can use salmon, pork, half-dried herring, wakasagi (a type of small fish), grilled haze fish, or whatever you like. For 15 rolls. Recipe by Keyua

I modified a recipe that my mum taught me and used a food processor.For Step 1, if you peel the skin off the sweet potatoes thickly, the kinton will look better when it's done.For Step 3, the more broth that you add, the smoother the kinton will taste.For Step 4, for people who like a stickier kinton, add a larger amount of syrup and a smaller amount of sugar.For Step 5, the kinton will firm up as it cools so please don't cook it down too much. Recipe by Yuuyuu0221

I always grilled shrimp, but they tend to toughen. So I decided to simmer them.If you simmer too long the shrimp will become tough, so blanch them first to remove the odor, and after simmering the shrimp in the combined seasonings, leave them to absorb the flavor. I held back on the saltiness so adjust with light soy sauce to taste. Recipe by purelife