Easy and Authentic Shiro-an for Osechi

I made this recipe for those who cannot buy shiro-an at store easily.The basic nerikiri recipe by using this shiro-an is.I used oofuku-mame. If you use smaller beans such as tebou-mame, refer to the recipe for koshian' (small red bean paste). The taste of shiro-an differs more clearly depending on the condition and sweetness of beans than the variety of beans. I didn't use much sugar because of the intended use of the shiro-an. Recipe by decocookie

I tried making user "Fuuan "'s "For Osechi - Easy and Authentic Shiro-an"and it was delicious and easy to make.It tasted good when I added dried fruit so I rearranged the recipe a bit.If you let the beans cool down for too long on the low flame, they'll harden so make sure not to wait to long to take it off and mix in the fruits. Recipe by pitachan1

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 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 the kazunoko that my mother made for me every year for our new year's osechi meal.If you soak the kazunoko for too long, it will become bitter and the eggs will become pale; do not soak for longer than 10 hours.If using 3x concentrate mentsuyu, use 100 ml. Recipe by LeoRyu

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

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

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

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 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 make shiro-an (sweet white bean paste) for Japanese confections. So I made it from dried white kidney beans, but it took a long time to cook it until the beans were tender. Then I came up with an idea to use canned butter beans, and it came out better than I expected, so I decided to post it.Please adjust the amount of the sugar to your preference. For about 190 g. Recipe by Tayotahi mama

There weren't any recipes for making proper shiro koshi-an without cutting corners on the Cookpad website yet.If the beans poke out of the water a bit in Step 3 they'll be OK, since you're just boiling them so that they peel easier.You can't make tsubu-an (chunky bean paste) with this method.Be sure to strain off the water properly in Step 9.Peeling the beans makes them easier to strain and makes the paste whiter. For 1 batch. Recipe by Natsu

I always make a ton of my favorite kazunoko every year.Taste the kazunoko after soaking them in water to test the saltiness. Since they are marinated with kombu, the longer they marinate, the tastier they get. These have a subtle flavor, so leftovers will go well in a salad or in a Japanese side dish. For a versatile and easy-to-make amount. Recipe by LaLaHappy1

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 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

I make ichigo daifuku a lot, but I live in the countryside, so it's hard to buy shiro-an. I tried making it in a microwave once, but I developed my own way, adjusting the sweetness to my taste.Passing the bean paste through a sieve will result in a very smooth texture.If you transfer the bean paste quickly to a storage container, cover the surface with paper towels and close the lid, the surface won't get too dry or get too wet because of the condensation.If the lid of the storage container won't close properly, cover with plastic wrap. For as much as you like. Recipe by sweet89

おせち・お弁当に可愛いベビーホタテを~♥ベビーホタテ小さいけど出汁は抜群♪5分程で出来ちゃうから簡単♪

This is my mother-in-law's recipe. The symbolic auspicious meaning of serving the beans at new year's meals is to give those who partake a long life well until the skin wrinkles from age, so actually, hard and wrinkled beans are symbolically more appropriate; however, when using kuromame from Tanba, this is the way to prepare them. Apparently, it's the way they are prepared at high-end traditional Japanese restaurants. Although the beans are expensive, it's a nice way to end the year, and a perfect way to honor my mother-in-law's signature recipe.Since the beans must never be above the liquid when simmering, add water from time to time. This method of stewing prevents the beans from wrinkling, and gives them a springy texture. The standard addition of baking soda was omitted here because it sometimes leaves a bitter taste. Some beans do not produce scum. The beans turn out not so sweet with 60 g of sugar; I use 65 g. For a small serving. Recipe by milkcrown

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.

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 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

If I have any leftovers, I bake a cake and use this as a Mont Blanc style cream on top.In step 1, if you don't add any chestnut in sweet syrup paste, it will be regular kuri kinton.Please adjust the sugar to suit your taste.If you cook the puree down too much, it's going to get hard when it cools, so make sure not to do that.You do not have to add in the mirin and the sugar syrup. Recipe by ko-ko

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

フライパンであっという間に出来るえびの姿煮。いい照りが出て味もよくしみ込んでいます☆おせちに入れると豪華に見えますね♪

Most of my family members don't care for a strong vinegar taste, so I made it milder by adding honey.If you don't have any kombu, dashi stock granules are fine as well.If you serve the namasu in a hollowed-out yuzu or kabosu citrus cups, it will have a wonderful fragrance. This is optional.By soaking in water, it'll remove the bitterness of raw vegetables. For 4 servings. Recipe by Momora

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

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

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

My mom made this for my twins. I usually just eye-ball the ingredients, but I measured them and this was the best results. It's also great as a hangover cure.There's a lot of variation among shiro-dashi, so adjust the taste accordingly. For a clear soup base the ratio is 1:8.Add your preferred amount of wakame.If adding fu (dried wheat gluten), add after you pour the boiling water or else the fu will absorb all the shiro-dashi. I know from past mistakes. Recipe by Team yokin