At my parents' house, where we spend our new year's holiday, they serve a stew with butterbur stalks and warabi (bracken), so my kids enjoy this chikuzen-ni after they return home.Ginger is the secret ingredient. Recipe by meg115

My mother taught me this recipe.When you want to make this as a festive dish, cut the shiitake mushrooms into hexagon shapes (like tortoise shells), cut the lotus root into flower shapes by cutting parallel to the curved side with the holes. It's okay to soak the lotus root in vinegary water.Here is a recipe for Moist & Tender Roast Pork -.Step 2: If using a large lotus root, cut it in half. Instead of flower shapes, you can just chop into chunks. You can also add satoimo (taro root) if you would like.Step 8: If you want to prepare this in a lighter way, you don't need to stir-fry the vegetables.Step 9: Adjust the soy sauce and sugar to your tastes. You can use aluminum foil with holes as a droplid. Recipe by Yuuyuu0221.

I created this while recalling how it was cooked at home.If possible, parboil the daikon radish. Otherwise, it will be bitter tasting. Recipe by Pukuttopukumaru

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-

This is a staple dish.It's a hassle, but parboiling is important so that you can remove the harshness from the vegetables for a tasty stew.The key to success is to combine the seasonings labelled with a ☆ in a bowl beforehand to taste. For 6 servings. Recipe by Peni-da

Although chikuzen-ni is part of the standard New Year's feast, I wanted to be able to make easily it any time; so I used a pressure cooker. While it might be troublesome to get all the ingredients, it's a great way to consume a variety of veggies!After opening the lid, stir the pot thoroughly from top to bottom so that the ingredients evenly absorb the seasoning.If it's too much trouble to get all the ingredients, use frozen pre-cut Japanese vegetables. Recipe by ma-chi

I loved my grandma's simmered dishes. This is a well-flavored and browned dish that is simply made by simmering for a long time.I like light-flavored simmered dishes too, but to replicate my grandma's simmered dishes you need to add a lot of soy sauce.Don't touch the contents of the pot until just before the simmering is finished.Even when it's done, it tastes better after it's been allowed to cool down once, which lets the flavors blend together. (This may be a personal preference?)If the scum bothers you, take it off with paper towel. Recipe by Mihomiho mama recipes

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 wanted to eat a tasty braised dish.The cooking liquid itself has a lot of meaty flavour, and so it's best to let the kabocha squash soak it up.I don't use katakuriko in this recipe.Roughly crumble the chicken mince, but there's no need to crumble it finely.Add the soy sauce only after simmering with sugar for a while. The sweetness of sugar is absorbed better this way.When you use pork mince or pork and beef mince mixture, use less vegetable oil or omit it. Recipe by @rinna

This tasty ozoni is light tasting, with a delightful chicken flavor. I created this by trying to recreate the ozoni my mother used to make.I highly recommend using bonito flakes, (rather than granules) for the dashi stock.If you prefer soft mochi, stew them in a bit of the broth.Select fatty chicken thigh for a richer and tastier broth.For digestive relief from overeating during New Year's celebrations, add a little grated daikon radish. For 2 servings. Recipe by Nuchigusui-

I bought delicious tofu, and beef was cheap. It's a standard dish that's quite easy; I always eyeball the ingredients. When I measured them, the ratios of ingredients turned out to be quite easy to remember.You don't have to add dashi stock granules. I wanted to give this a Japanese flavor, so that's why I used it. If you don't like the smell of beef, put in a little grated ginger juice to mask it. You could also simmer with scallions cut into 3 cm pieces. Recipe by Kanon mama ('-'*)

I have eaten this for as long as I can remember, and I started making it myself as well. This is my mom's flavor, and a real home-cooking type dish.For instructions on how to season the chicken breast in Step 2, please refer to(Everyone loves it! Chicken Soboro Don) as it is the same. The kabocha squash falls apart easily once it becomes really soft, so take care when serving m(._.)m There are a lot of steps, but let's keep at it. Recipe by hiroconene