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

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

When I made Yawatamaki rolls, which I made last year as well, with shio-koji, they turned out really delicious. Despite their whiteness, they are properly seasoned.Cooking them slowly keeps it moist even when cooled.If you roll it nicely and place into a zip-top bag exactly the right size, you don't have to tie up with cooking twine, and it will look pretty when done.If you are adding in more filling, increase the cooking time to let the flavors soak in more. For 1 roll. Recipe by kirakira5

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

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 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-

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

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

I don't like store-bought datemaki. I adjusted the ingredients little by little to get to this recipe.You can make this using 20cm square molds that are commonly available in shops, but since the dimensions are quite small, the rolls become thick. So it will probably be difficult to roll up until you get used to doing so.Line the mold with parchment paper! Recipe by Run

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 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

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