japanese new year

These jewel-like, sweet black soybeans called Kuromame, are a classic Osechi dish enjoyed during Oshogatsu - Japanese New Year. You want to eat them for good health for the new year!

Instant Pot Kuromame

8.81 oz kuromame (black soybeans)

water

edible gold leaf flakes ((optional

sugar

½ tsp soy sauce

salt

Gather all the ingredients. Please read and follow the black soybean package instructions. Some packages may say &quot;soak overnight&quot;. My package directions say to soak 4-5 hours, so I soaked for 4 hours. For testing, I tried soaking the same brand of soybeans overnight, and the beans came out a bit too soft. So you may need to test to see how long you want to soak your beans.

Gently rinse the black soybeans (kuromame) under cold water a few times. The skin is very fragile, so try not to damage. Discard any beans that are damaged. Drain well.

Put the beans in the inner pot of Instant Pot. Add 4 cups of water to the pot and let them soak for 4 hours (or overnight, depending on your package instruction).

To make the black soybeans even darker, we cook the black soybeans with rusty iron nails in Japan (Read more in the blog post). If you use rusty iron nails, clean 2-3 nails, wrap in a cheesecloth and add in the pot. Optionally, you can purchase purchase “Lucky Iron Fish&quot; on Amazon and place it in the water.

To Prepare the Black Soybeans

After 4 hours of soaking, put the inner pot back to the Instant Pot (keep the iron fish in the pot). Add 1 cup sugar, 2 ½ tsp soy sauce, and ½ tsp kosher salt. Mix well.

Close the lid and set HIGH pressure for 15 minutes (It will take 10 minutes to pressurize). Make sure the steam release handle points at “sealing” and not “venting”.  The float valve goes up when pressurized.

To Cook the Black Soybeans in Instant Pot

When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally, about 45 minutes. Open the lid and take out the inner pot and remove the iron fish.

Pour the beans and sauce into a large airtight container. Let the beans cool uncovered.

Once Pressure Cooking Is Done...

Kuromame are ready to eat, but to yield a more striking black color, let the beans soak in the sauce for at least a day. Cover and refrigerate. You can keep for up to a week in the refrigerator, or 1 month in the freezer.

To Store

Drain the liquid and serve the kuromame.  If you like to make it more festive, you can put gold leaf on top.

To Serve

Some use the leftover liquid to make Black Soybean Latte, some use the beans to make a pound cake and steamed cake, etc. I personally don&#x27;t have leftovers as we all finish on during the New Year.

The Leftover Liquid and Beans

https://www.youtube.com/watch?v=3GiSH-5JrTg

These jewel-like, sweet black soybeans called Kuromame, are a classic Osechi dish enjoyed during Oshogatsu - Japanese New Year. You want to eat them for good health for the new year!

RECIPE starts ▶ 00:45

STOVE TOP METHOD ▶ http://bit.ly/Kuromame

PRINT RECIPE ▶ http://bit.ly/InstantPotKuromame

Prep Time: 10 mins
Cook Time 45 mins
Soaking Time: 4 hrs
Total Time 4 hours 55 mins
Servings: 6 (as a side dish)

INGREDIENTS

8.81 oz kuromame (black soybeans) (250 g)
4 cups water (960 ml)
edible gold leaf/flakes (optional for decoration)

- Seasonings -
1 cup sugar (200 g)
2 ½ tsp soy sauce
½ tsp kosher salt

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/InstantPotKuromame

#instantpot #kuromamei #japanesenewyear #justonecookbook


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How to Make Instant Pot Kuromame (Recipe) 黒豆の作り方 (圧力鍋)

How to Make Instant Pot Kuromame (Recipe) 黒豆の作り方 (圧力鍋)

Simmered in a savory dashi based sauce, Nishime is a classic one-pot vegetable stew to serve in Osechi for the Japanese New Year celebration. 

Instant Pot Nishime

dashi packet

shiitake mushrooms

snow peas

½ konnyaku (konjac)

bamboo shoot

lotus root (renkon)

carrot

taro (satoimo)

gobo (burdock root)

chicken

½ Tbsp sesame oil (roasted)

Tbsp sugar

½ Tbsp mirin

Tbsp sake

Tbsp usukuchi (light-colored) soy sauce ((or use regular soy sauce))

Gather all the ingredients.

In a small saucepan, add 1 cup water and 1 dashi packet. Slowly bring to a boil on medium-low heat, while gently shaking the bag a few times to get more flavors. Once boiling, lower the heat and cook for 1 minute. Then turn off the heat. If you want to make dashi with dashi powder, click here.

Remove the pot from heat and remove the dashi packet. Add the dried shiitake mushrooms in dashi to rehydrate for 15 minutes.

To Make Dashi

Remove the tough strings off the snow peas.

Make Tazuna Konnyaku. Slice konnyaku to about ⅛ to ¼ inch (7-8 mm) thick. At the center of each slice, make a 1 ½ inch slit.

Put the top or bottom part through the hole.  Push it in and pull out both ends.

Boil water in a saucepan over medium-high heat. Add a pinch of salt and blanch the snow peas for 30-60 seconds, until crisp but tender enough to eat. Transfer snow peas to a sieve/plate.

In the same boiling water, add the konnyaku and cook for 2-3 minutes to remove the smell (which is why you cook after snow peas).

Cut the bamboo shoot into quarters.  Keep the tip into 1 ½ inch length (so it will look pretty), and slice the rest (bottom) of the piece.

Peel the lotus root skin and cut in half.

[Optional] If you want to make Hana Renkon (Flower Lotus Root), here is the tutorial.

Slice the lotus root into ¼ inches and soak in water (or 2 cups water + 1 tsp vinegar to make the lotus root whiter).

Peel and cut the carrot using&nbsp;Rangiri&nbsp;Japanese cutting technique. [Optional] If you like the flower shape carrot, then first cut the top 2 inches into ¼ inch slices. And cut the rest of carrot using Rangiri cutting technique.

[Optional] Cut out the carrot into a flower shape. You can eat the cutout carrot (mince it and use in fried rice or soup).

Peel the taro skin with a sharp knife.  It’s very tough, so I don’t recommend using the vegetable peeler. Instead, use a knife to slowly peel the skin.  For taro, it’s recommended to peel the skin thick (It’s not considered wasteful to remove skin with more flesh attached).

Cut each taro in half and soak in water to get rid of starch and astringent taste.

Lightly peel the gobo skin with the back of your knife (unlike taro, you want to preserve the flesh as much as possible as the flavor of gobo stay right under the skin). Cut the gobo using Rangiri Japanese cutting technique and soak in water to get rid of starch and astringent taste.

By now the dried shiitake mushrooms should be soft and hydrated in the dashi. Squeeze the liquid out from the shiitake mushrooms. And strain the dashi over a fine mesh sieve over a measuring cup. You will need 200 ml (= take away 2 Tbsp from 1 cup).

Discard the stem of shiitake mushrooms. [Optional] Cut the edges to make into a hexagon, which represents turtle shape for longevity.

Cut the chicken tender using Sogigiri. cutting technique.  It creates more surface which allows the chicken to cook faster and absorb more flavors.

To Prepare Ingredients

Press the “Sauté” button on your Instant Pot and heat 1 ½ Tbsp sesame oil.

Add the chicken tender and coat with oil.

When the chicken is no longer pink outside, add the lotus root, taro, gobo, and bamboo shoot.  Then add the dashi.

Add 1 Tbsp sugar, 2 ½ Tbsp mirin, 1 Tbsp sake, 3 Tbsp usukuchi soy sauce (light color), and ½ tsp kosher salt.

Mix well with seasonings and ingredients. Add carrot, konnyaku, and shiitake mushrooms (save the snow pea for garnish).

Press “Cancel” to stop “Saute” mode.  Close the lid and set HIGH pressure for 3 minutes.

Make sure the steam release handle points at “sealing” and not “venting”. The float valve goes up when pressurized.

To Cook Ingredients in Instant Pot

When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally.

Open the lid and gently mix the ingredients. Serve individually or in a large bowl. Garnish with snow peas (I cut each diagonally in half).

Transfer Nishime in an airtight container and let cool completely before storing in the refrigerator. You can keep it in the refrigerator for up to 5 days, but the flavor will intensify as time passes. If you plan to serve it later, you may consider reducing the amount of seasoning. Nishime also freezes well, but konnyaku texture will change, so I recommend removing them before storing. Defrost overnight and reheat in a pot.

https://www.youtube.com/watch?v=EwpVmvnDLT8

Simmered in a savory dashi based sauce, Nishime is a classic one-pot vegetable stew to serve in Osechi for the Japanese New Years celebration. 

RECIPE starts ▶ 00:57

OSECHI ▶ http://bit.ly/JapaneseNewYearFood

PRINT RECIPE ▶ http://bit.ly/InstantPotNishime

Prep Time: 30 mins
Cook Time 55 mins
Total Time: 1 hr 25 mins
Servings: 6 (as a side dish)

INGREDIENTS

- For Dashi -
1 cup water (240 ml)
1 dashi packet
6 dried shiitake mushrooms

- For Nishime Ingredients -
10 snow peas
½ konnyaku (konjac)
1 bamboo shoot
1 lotus root (renkon)
1 carrot
5 satoimo (Japanese taro)
1 gobo (burdock root)
¾ lb boneless skinless chicken thigh (340 g) (I used chicken tender today)
1 ½ Tbsp sesame oil

- Seasonings -
1 Tbsp sugar
2 ½ Tbsp mirin
1 Tbsp sake
3 Tbsp usukuchi soy sauce (light color) (or use regular soy sauce)
½ tsp kosher salt

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/InstantPotNishime

#instantpot #nishime #japanesenewyear #justonecookbook


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How to Make Instant Pot Nishime (Recipe) 煮しめの作り方 (圧力鍋)

How to Make Instant Pot Nishime (Recipe) 煮しめの作り方 (圧力鍋)

Simmered shrimp cooked in dashi soy sauce and soaked overnight, this beautiful dish adds a bright color and delicious flavor to&nbsp;your Osechi Ryori.

Simmered Shrimp

black tiger shrimp ((4.4 oz

sake

mirin

dashi (Japanese soup stock; click to learn more)

Tbsp usukuchi (light-colored) soy sauce ((you can use regular soy sauce))

Gather all the ingredients. You can start prepping on the 30th or 31st for Osechi (New Year&#39;s feast).

With shell/head-on, devein the shrimp (please follow step 2 in this tutorial) and quickly rinse under cold running water. Cut off the pointy tip of the head and antennas with a pair of kitchen shears (or knife). Cut off the tail at an angle for better presentation (optional).

Prepare Shrimp

In a medium saucepan, combine sake and mirin. Turn on the heat and bring to boil over medium heat and let the alcohol evaporate.

Add dashi and soy sauce and bring to boil.

Once boiling, lower the heat to simmer and place the shrimp in the sauce, bending and holding its back with chopsticks or a pair of tongs to create a shape of Hiragana “つ”. Add all the shrimp to cook at the same time so the cooking time will be similar.

Simmer for 4-5 minutes, skimming while cooking on low heat.

Once it’s cooked, immediately transfer the shrimp to a container, saving the cooking liquid.

Strain the cooking liquid, preferably over coffee filter or super fine mesh strainer, to remove the unwanted protein and fat (the final shrimp will look cleaner and prettier). Discard the filter and let the cooking liquid cool.

Once the cooking liquid is cool, pour over the shrimp. Do not pour the hot cooking liquid on to the shrimp, this will overcook the shrimp. Cover and soak for 4 hours or overnight.

Serve it at cold or room temperature for Osechi Ryori.

Simmering

You can keep the leftovers in an airtight container and store it in the refrigerator for 3-4 days.

After indulgence of New Year feast during Japanese New Year celebration, Nanakusa Gayu (七草粥) or&nbsp;seven herb rice porridge is enjoyed on January 7 in Japan allowing our stomachs to recover. &nbsp;

Nanakusa Gayu (Seven Herb Rice Porridge)

rice

250 ml water ((1 cup + 2 tsp))

Add ¼ cup (50 g) short-grain rice in a bowl and rinse under running water while gently rubbing the rice with hands. Repeat until the water runs clear and drain.

Put the rice back in a donabe (I used a small Japanese earthenware pot) or a heavy-bottomed pot, add 250 ml of water, and cover with a lid. Soak the rice for at least 30 minutes. Tip: With the heavy-bottomed pot like a donabe, the heat is distributed not as strongly/directly as a regular pot, so you can cook rice evenly.

Bring the rice to a boil over medium-high heat. You can open the lid to check during this time.

As soon as it&#039;s boiling, gently mix with the spoon once, making sure rice is not stuck to the bottom of the pot. Then lower the heat to the stove’s lowest heat setting (make sure to use the right size of stove burner for your pot size), cover the lid, and simmer the rice for 25-30 minutes. During this time, don&#039;t open the lid or mix the rice (See Note).

After 25-30 minutes, turn off the heat and set aside for 10 minutes to let it steam. The rice should be soft and thickened.

To Make Rice Porridge

Add nanakusa (fresh or freeze-dried) and mix gently. Sprinkle salt to taste. Enjoy!

To Make Nanakusa Gayu

Ozoni is a special miso-based soup enjoyed in the morning on New Year’s Day in Japan. The soup usually includes mochi (rice cake), and the preparation varies by region and household.

Ozoni (Japanese New Year Mochi Soup - Kansai Style)

kombu (dried kelp) ((8 g; 3" x 3", 8 x 8 cm))

daikon radish

komatsuna ((you can substitute with spinach))

oz soft/silken tofu (kinugoshi dofu)

round mochi (rice cake)

((optional))

Soak kombu in water overnight in a large pot.

Peel taro (satoimo) and slice into rounds. Soak in water to remove the slimy texture.

Peel daikon and slice into rounds. If it’s a large daikon, cut into quarters lengthwise.

Peel carrot and slice into rounds. If you like to decorate the soup with a carrot flower, cut out some of the round slices into a floral shape. If you do so, separate the rounds and flower shaped pieces. You will be cooking round carrot slices with taro (satoimo) and daikon, but these flower slices will be cooked separately.

Add satoimo (taro), daikon, and carrots into the pot filled with kombu water. Start cooking over medium high heat. Right before full boiling, remove the kombu and discard.

Skim off foam (from satoimo/taro) from the surface of the soup with a fine mesh strainer. Lower the heat to medium low and cover with a lid, leaving a gap. Simmer until the vegetables are tender. Add water if too much liquid has evaporated.

Meanwhile, cut komatsuna (or spinach) in half. Start boiling water in a saucepan. If you prepare carrot flower slices, add them into the water. When water is boiling, add komatsuna and cook till tender.

Take out komatsuna and carrot when they are tender and cut komatsuna into smaller pieces. Set these toppings aside for now.

Once the vegetables in the soup are tender, add 3 Tbsp saikyo miso first. Then add 1 Tbsp at a time till you’re satisfied with the flavor. My family likes thick soup so I tend to add more. Add tofu after you mix in miso so you won&#039;t break tofu.

Peel the skin of yuzu and flip over to remove any white part. Julienne the yuzu skin.

Use a toaster oven to toast the mochi until puffy. You can also toast mochi over open flame or under a broiler.

Add the soup into a serving bowl first, then place add mochi on top along with the colorful toppings.

You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for 3 days.

Kazunoko is herring roe marinated in dashi soy seasoning and is an important dish of Osechi Ryori or traditional Japanese New Year foods. This prized delicacy symbolizes a prosperous family and wishes for many children and grandchildren.

Kazunoko (Herring Roe)

salted herring roe ((4.9-7 oz, 140-200 g

tsp salt

dashi (Japanese soup stock)

katsuobushi (dried bonito flakes)

Please note that this recipe requires a soaking time of 6 hours and an overnight marinating time. If you will include this dish in your Osechi meal, I recommend preparing it up to 4 days before you plan to serve. For more helpful tips on planning your Japanese New Year feast, please read my A 5-Day Osechi Cooking Timeline blog post.

Before You Start...

Combine one-third of the water (2 cups, 480 ml) and salt (1 tsp) in a measuring cup and mix well until the salt is completely dissolved.

Place 5 pieces salted herring roe in a dish with a rim (a pound cake pan is perfect). Then, pour the salted water into the dish or pan and let it soak for 2 hours to desalinate the roe.

Discard the salt water in the dish. Make a new batch of salt water with another one-third of the water and salt. Soak the roe again for another 2 hours. Repeat one more time. Once you finish the three rounds of soaking in salt water (6 hours total), taste a bit of the salted herring roe to see how salty it is. It should be slightly salty but taste good as is. If it’s still too salty, continue with one more round of desalinating.

To Desalinate the Roe

Meanwhile, heat up 2 Tbsp sake and 1 Tbsp mirin in a small saucepan. Let the alcohol evaporate until the smell of alcohol is gone.

Then, add 1 cup dashi (Japanese soup stock) and 2 Tbsp usukuchi (light-colored) soy sauce and bring to a boil.

Once boiling, add 1 Tbsp katsuobushi (dried bonito flakes). Turn off the heat and let stand for 1 minute.

Strain the marinade into a bowl or glass measuring cup and discard the katsuobushi. Set aside to cool.

To Make the Marinade

Remove the herring roe from the salt water. Using your thumb and index finger, rub and press the membrane to collect it toward the center of the roe. Once the membrane is collected around the center and you have enough to pinch and pull, gently detach the membrane from the roe. Make sure to remove the membrane on both sides.

Wash the herring roe thoroughly and pat dry with paper towels.

To Remove the Membrane

Transfer the herring roe into a container and soak in the marinade overnight or up to 2 days.

To Marinate

Tear the Kazunoko into bite-size pieces and put inside an Osechi box or serving plate/bowl. You can sprinkle some katsuobushi (dried bonito flakes) on top before serving.

Store it in an airtight container and keep in the refrigerator for up to 3–4 days.

Top 6 japanese new year recipes from across the web

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Top Tags

Instant Pot Kuromame

Instant Pot Nishime

Simmered Shrimp

Nanakusa Gayu (Seven Herb Rice Porr...

Ozoni (Japanese New Year Mochi Soup...

Kazunoko (Herring Roe)

Top 6 japanese new year recipes from across the web

The most viewed japanese new year recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Kuromame

Instant Pot Nishime

Simmered Shrimp

Nanakusa Gayu (Seven Herb Rice Porr...

Ozoni (Japanese New Year Mochi Soup...

Kazunoko (Herring Roe)

The most viewed japanese new year recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine