How to Cook Perfect Truly Delicious! New Year's Osechi - Chicken with Vegetables

How to Cook Perfect Truly Delicious! New Year's Osechi - Chicken with Vegetables Delicious, fresh and tasty.

Truly Delicious! New Year's Osechi - Chicken with Vegetables. New Year's Osechi - Chicken with Vegetables. 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.

The Wonderful World of Osechi: Japanese New Year's Recipes.

New Year's is one of the best times in Japan, at least for eating and relaxing.

Get Lucy's Osechi cookbook, full of recipes that are fast to make, easy, and quite delicious for your New Year celebrations (along with the history and traditions and little tidbits Lucy always includes).

You can have Truly Delicious! New Year's Osechi - Chicken with Vegetables using 18 ingredients and 18 steps. Here is how you cook that.

Ingredients of Truly Delicious! New Year's Osechi - Chicken with Vegetables

1. You need 150 grams of Chicken thigh meat.

2. It’s 1/2 tsp of each A - Sake, vinegar, soy sauce.

3. Prepare 2 of blocks Koya-dofu (freeze-dried tofu).

4. You need 4 of Dried shiitake mushrooms.

5. It’s 200 grams of Lotus root.

6. You need 1/2 of Burdock root.

7. Prepare 1 block of Konnyaku (black).

8. You need 150 grams of Carrot (thick part).

9. It’s 130 grams of Canned bamboo shoots.

10. Prepare 8 of Snow Peas.

11. Prepare 8 of Ginkgo nuts (canned).

12. It’s 200 ml of B - Liquid from reconstituting dried shiitake mushrooms.

13. Prepare 400 ml of B - Dashi broth.

14. Prepare 2 tbsp of B - Sugar.

15. It’s 3 tbsp of B - Sake.

16. It’s 2 tbsp of C - Mirin.

17. Prepare 3 tbsp of C - Usukuchi soy sauce.

18. You need 1 tbsp of each Vegetable oil, sesame oil.

Osechi Ryori consists of multiple dishes, each with their symbolic meanings to bring blessings throughout the new year and into the future.

She realized having Osechi-Ryori with family made her to feel the special atmosphere of New Year's Day and helped her to kick off the new year with a refreshed feeling.

Thank you very much for visiting my blog last year, and thank you for coming back this year again.

In my first article of this year, I have to write about OSECHI RYORI.

Truly Delicious! New Year's Osechi - Chicken with Vegetables step by step

1. Do this step the day before. Reconstitute the dried shiitake mushrooms in 300 ml water. Place in the refrigerator. Save the liquid to use later on..

2. Prepare the osechi dish. This picture shows the cut vegetables for reference. Proceed to Step 3..

3. Chop the chicken into bize-sized pieces. Season with the "A" ingredients..

4. Prepare the koya-dofu according to the directions on the package. Drain. Cut each block into 6 pieces..

5. Remove the stems of the reconstituted shiitake mushrooms, and halve each cap using a wide diagonal cut..

6. Slice the lotus root into 8 mm slices. Soak in water with a little vinegar added. Sculpt the lotus root into a flower shape by rounding the edges above the holes. Cut slits between the holes as a guide..

7. Use the back of a knife to scrape off the tough parts of the burdock root. Cut on a slant into 5 mm slices and soak in water..

8. After cutting the konnyaku block into 8 mm pieces, cut a small slit in each piece and slip the ends through the hole to twist into a "reign knot" as pictured. Boil gently and drain..

9. Slice the carrot into 1 cm rounds and use a plum-shaped metal cutter to form flowers. Make a short slit between the petals and start in the middle of the petal cutting downward diagonally until the cut meets the slit..

10. Slice the bamboo shoots into 5 cm long and 8 mm thick semi-circles..

11. Remove the tough string that runs the length of the snow pea pod and parboil in salted (not listed in measured ingredients) water. Cut the top into a "V" shape..

12. Heat the oils (vegetable and sesame) in a pan, brown the chicken on both sides, and set aside. Reserve the liquid the chicken marinated in to use later on..

13. In the same pan, add the drained shiitake, lotus root, burdock, konnyaku and bamboo shoots and stir fry..

14. Add the "B" ingredients and cover with a drop down lid. When steamed, add the "C" ingredients and marinating liquid from Step 12..

15. Add carrots and koya-dofu while cooking on medium until the vegetables are tender..

16. Return the chicken to the pan and cook on medium to high heat, stirring occasionally, until most of the liquid has been absorbed..

17. Arrange on a plate and garnish with snow peas and gingko nuts..

18. I recommend this dish for Sports Day, too. You can make it the day before, so its really easy. I cut the lotus roots in half so they're easy to eat..

For me and, I think, for most of Japanese people, a new year breakfast is the most important breakfast of the year.

For New Year's dish, the vegetables and konnyaku are cut into fancy shapes to celebrate the occasion but for daily use or bento, you can simply cut them into small pieces using a Japanese cutting technique called "Rangiri".

Rangiri style cutting is to roll the vegetable a quarter (¼) turn, cut on an angle, and then roll again another quarter (¼) turn.

It seems challenging, but the more we do it, like anything, the easier it is.

We also had traditional kuromame, or black soy beans, (kuromame recipe available here), celebratory kamaboko or fish cake, and kuri, which are sweet chestnuts.