I Usually prepare these in large batches, its never a bad idea to have 5 or 6 extra breakfast burritos for later!

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

My friend was on a diet quite awhile ago and taught me this recipe. Since it's so easy to make and includes wakame, I often make it.Please make it with whatever yakiniku sauce your family likes best! Wring out the water from the wakame seaweed very well. If you add too much sauce it will become salty!If you're on a diet, use less bacon and more wakame! For 1-2 servings. Recipe by Ousa

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

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 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

Lettuce wraps are pretty terrific, but not very filling on their own. To make them main dish worthy, I ditched the leafy greens and tossed the filling with udon noodles instead. A little extra sauce helped bring the whole thing together. Sweet, savoury, satisfying, and totally delicious.

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

*It is still a long ways off, but I thought up a cute recipe that I can take to a cherry blossom viewing picnic.*I set aside bento portions first, and used the rest as beer snacks.*Please crisp the bacon from the sliced opening that the cheese is coming out of.*This is entirely made with ingredients that can be consumed raw, so there is no need to cook for a long time.*You can make this without cheese, and it will still be tasty. You can also substitute shiso leaves for the cheese. For 2 sausages yield 12 pieces. Recipe by putimiko

I saw a picture of scallops wrapped in bacon on a frozen food package at the supermarket, so I copied it.The butter is only used to bring out the bacon fat, so you only need a little. Even with a small amount, it still has a buttery flavour. For 8. Recipe by Yukirinrin

This recipe is easy and reminds of a scotch egg without deep frying. It's good for any special occasion and uses really simple ingredients.Notes- I used turkey bacon, but you can use any kind of bacon you want- the original recipe calls for pork belly, but I couldn't find any on time- medium grain rice is easier to mould- you can follow my other recipe for the soft boiled eggs ( https://cookpad.wasmer.app/us/recipes/14297598-jammy-soft-boiled-eggs?via=you_tab_my_recipes)Inspired by - tastemade.com/videos/pork-wrapped-rice-ball-with-soft-boiled-egg

I made these for Osechi (New Year's feast).You can keep the flavors simple by just using soy sauce, or give these a sweet-salty flavor. You can also pre-season the chicken. This recipe can be varied in any way you like.If you want to give them a sweet-salty flavor, heat up the flavoring ingredients in a frying pan before adding the dragon eyes to the pan. Coat them with the sauce while reducing it. Recipe by Rarumu