How to make ”Osechi Ryori” Japanese traditional New Year Dishes~Part3~おせち料理の作り方~

Posted on Posted in Japanese traditional recipes

This is the 3rd and the last episode of “Osechi Ryori” Japanese New Year Dishes.

Today, I will show you how to make two vegetable dishes, and how to plate!



vinegared daikon radish and carrot

First, we will make “Goma-Namasu” vinegared shredded Daikon radish and carrot with sesame.  This is an upgraded version, adding sesame to make it richer in taste.

This dish represents “peace” and “calm” for its color “red and white”.   So we use the combination of red and white for any celebration.

ingredients for 4 to 6

150g daikon radish
20g carrot
2 dried shitake mushroom ※soak in luke warm water to 2 to 3 hours or until rehydrated.  Reserved soaking liquid.

<seasonings & broth for shitake mushroom>
2 tablespoon reserved soaking liquid
1/2 tablespoon sugar, soy sauce, mirin

<sesami dressing>
2 tablespoon sesame
1 tablespoon sesame paste
1 tablespoon sugar
1 tablespoon rice vinegar

1.Cut off the stem of rehydrated shitake mushroom. Reserve the liquid, it is very flavorful.

Slice thinly and put in a small pot.   Add the reserved liquid, sugar, mirin, soy sauce and cook on low heat until all the liquid is evaporated.

2.Cut the daikon radish, we use the cesnter part.  The center part is less bitter than top or bottom, and the fiber is softer.   Peel and cut into 5 to 6 long.  Slice into 3 to 4 mm (1/6 inch) thick. Then lay over on top of each other, then cut into thin strips.

Transfer to a bowl and toss with half a teaspoon of salt (not included in the recipe). Set aside.

Cut carrot into thin strips as well. Toss a pinch of salt and set aside.

3.Toast sesame until fragrant, and grind in “Suribachi”(=mortar) and “Surikogi”(=pestle).

Add sesame paste.  You can use tahini, in that case, add some more sesame or use less amount to adjust the consistency.

Add sugar and vinegar and mix well. The consistency should be a firm paste.

4. Squeeze juice out of daikon radish as much as you can, and put into a large bowl. Do the same to the carrot.

Add cooked shitake mushroom and sesame dressing. Toss to coat evenly. Do not use all the dressing if you don’t want it to be too strong.  Stuff the “Namasu” into the Yuzu cup nicely. And it’s ready.

5. Cut off the top part of Yuzu.  Insert the spoon and pull apart the flesh from the skin.  Take out the flesh and save for another use.

※I make my own “Ponzu-sauce” with flesh. Add sugar and soy sauce and mix well. Pass through a sieve and you will have a very flagrant homemade “Ponzu-sauce”



simmered Konnyaku

“Taduna-Konnyaku” is simmered Konnyaku. Well, What is Konnyaku?

Konnyaku is made from the yum-like plant. This jelly-like texture food is one of the very original Japanese food. The Taduna-Konnnyaku represents “self-control” as it looks like a rein to lead a horse. We have to control our thought as if we control a horse.   I like the story!

ingredients for 4 to 6

100g Konnyaku
a handful of bonito flakes

<broth and seasonings>
2/3 cup (150ml) dashi broth
1 tablespoon sugar, mirin, soy sauce

1. First, slice Konnyaku into 5 to 6 mm(1/5inch) thick.  Make a 2cm (4/5 inch) slit in the center.   Slide one end into the slit, and take out from the other side.

2. To remove any unpleasant smell, pre-boil the konnyaku.  Put them into boiling water and cook for 2 to 3 minutes. Drain.

3. Put pre-boiled konnayku into a pot, and pour dashi, sugar, mirin, soy sauce into a pot. Simmer for 20 to 25 minutes over low heat.

Cook until almost all of the broth is gone,then remove from the heat. Add bonito flakes and toss to coat evenly.

And that’s it!   We’ve done!

Transfer all the Osechi to appropriate container and stock in your fridge.  I like to use square shape container because I can use a space effectively and nice and clean.

Now let’s plate all the “Osechi.”

Line a piece of bamboo leaf, which has a preservative effect.

Enjoy plating of your own, but there is one thing keep in your mind.  Plate dishes that have similar taste next to each other.  Especially, do not plate venegary taste next to savory taste. If the savory dishes smells vinegary? People will take it has gone bad!

OK, that’s it for the Japanese new year project. How do you like it?

We’ve done a great job! So we don’t have to cook for first 2 to 3 days of the new year and get some rest and going to temples to make new year resolutions, enjoy watching movies, visiting families, getting in a traffic jam. Lol.

Happy new year everybody!

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