osechi

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)

Chikuzenni is a dish with chicken and vegetables simmered in flavorful dashi, mirin, and soy sauce. It&#x27;s one of the Osechi Ryori (Japanese traditional food) served on New Year&#x27;s Day.

Chikuzenni / Nishime (Simmered Chicken and Vegetables)

mushrooms

water ((for rehydrating dried shiitake mushrooms))

¾ lb boneless, skinless chicken thighs ((12 oz))

½ Tbsp sake ((for marinating chicken))

½ Tbsp soy sauce ((for marinating chicken))

lotus root (renkon) ((6 oz, 180 g))

½ gobo (burdock root) ((4 oz, 110 g))

Tbsp rice vinegar ((separated;

taro (satoimo) ((9 oz, 250 g))

½ boiled bamboo shoot ((3 oz, 90 g))

carrot ((6 oz, 170 g))

½ block konnyaku (konjac) ((4.5 oz, 130 g))

snow peas ((1 oz, 30 g))

½ Tbsp sesame oil (roasted) ((separated))

dashi (Japanese soup stock; click to learn more)

Tbsp sake

mirin

Tbsp sugar

Gather all the ingredients.

In a small bowl, put dried shiitake mushrooms and 1 cup water and soak for 20-30 minutes, or until tender.

After 30 minutes or so, squeeze the liquid out from the shiitake mushrooms.

Cut the shiitake mushrooms into a hexagon, which represents turtle shape for longevity.

Strain the liquid through a fine-mesh sieve. This is called shiitake dashi. It yields roughly ¾ cup.

★ Dried Shiitake Mushrooms

Remove extra fat of the chicken and cut into 1 ½ inch (3.8 cm) pieces.

Transfer the chicken in a medium bowl and add ½ Tbsp sake and ½ Tbsp soy sauce. Coat the chicken with the marinade and set aside.

★ Chicken

Scrape the skin off the burdock root with the back of the knife. After rinsing, cut it into thin slices.

Prepare a bowl of 2 cups water and ½ Tbsp vinegar. Soak the burdock root in the water for 15 minutes.

★ Burdock Root (Gobo)

Cut off the ends of taro. Then peel from one end to the other.

Ideally, taro should be a hexagon (6 sides) from the side view.

Cut the taro in half and soak in water. You can rub them with salt to get rid of the sliminess if that bothers you.

★ Japanese Taro Roots (Satoimo)

Cut the bamboo shoot into quarters lengthwise.

Cut the bamboo shoot in half widthwise. If each piece is still bigger than bite-size, you can cut in half.

★ Bamboo Shoot

Cut the lotus root into Hana Renkon.

The lotus root should resemble flowers after cutting the edges off.

Cut them into ⅛ inch (3 mm) slices. Prepare a bowl of 2 cups water and ½ Tbsp vinegar. Soak the lotus root in the water for 15 minutes.

★ Lotus Roots (Renkon)

Peel the carrot and cut into ½ inch (1.3 cm) pieces.

Use a flower-shaped vegetable cutter and cut out each piece into a flower shape. Then make a shallow (roughly ¼ inch or 6 mm deep) incision from the center of the flower to in-between the two petals.

Hold a knife parallel to one petal and make a diagonal cut from right to left in-between petals.

This is called Nejiri Ume.

★ Carrot (Nejiri Ume)

Cut konnyaku into ¼ inch (6 mm) slices and then make a 1 ½ inch (3.8 cm) incision in the middle.

Put one end of konnyaku into the hole in the middle and pull it out. This is called Tazuna Konnyaku.

★ Konnyaku

Pull the strings at the seams of the snow peas and discard them. These are tough and not edible.

★ Snow Peas

Boil water in a saucepan and blanch half of the flower carrot for 2 minutes and set aside.

Add a pinch of salt and blanch the snow pea pods for 30-60 seconds, until crisp but tender enough to eat.

Remove the snow peas from the water and transfer to the ice water to stop cooking and set aside.

In the same boiling water, add konnyaku. After boiling again, cook for 2-3 minutes to remove the smell.

Diagonally cut the blanched snow peas in half and set aside.

To Blanch Vegetables and Konnyaku

In the large pot, heat 1 Tbsp of sesame oil over medium heat. When it’s hot, add the chicken.

Cook the chicken until it turns white. Transfer the chicken to a plate.

Add ½ Tbsp sesame oil and cook all the ingredients except the blanched snow peas and carrots reserved for decoration.

Stir and coat the ingredients with sesame oil.

Add dashi and shiitake dashi.

Bring it to a simmer over medium heat. Skim off the fat and scum that accumulates on the surface.

Add sake, mirin, sugar, soy sauce, and salt.

Add the chicken back into the pot. Bring it to a simmer. As you see, the stock should cover about 80% of the ingredients.

Put an otoshibuta (drop lid) on the ingredients and cook for 10 minutes. If you don&#039;t have one, you can make an Otoshibuta with aluminum foil.

Remove Otoshibuta and cook for another 10 minutes.

Insert a bamboo skewer into tough vegetables (taro root and lotus root) and see if they are tender. Taste and adjust seasonings if needed.

To Make Chikuzenni

Add the snow peas and remove from the heat. Cover, and let cool. Serve Chikuzenni in a serving dish or Osechi box. Top with the snow peas and blanched flower shaped carrots.

Keep the leftovers in an airtight container and store it in the refrigerator for up to 5 days.  The flavor will intensify as time passes, so 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.

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)

½ Tbsp mirin

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

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

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.

Kuri Kinton or Candied Chestnuts and Sweet Potatoes are a special Japanese New Year dish that symbolizes economic fortune and wealth. Let&#039;s make this for a prosperous year ahead!

Kuri Kinton (Candied Chestnuts &amp; Sweet Potatoes)

potato

kuri kanroni (chestnuts

½ tsp kosher salt

Tbsp syrup from kuri kanroni

kuchinashi no mi (dried gardenia pods)

Peel the sweet potatoes and slice into ½ inch (1.3 cm) pieces (so that they will be cooked equally).

Soak the sweet potatoes in water for 15 minutes to remove the starch. Then put them in a large pot and add water just enough to cover them.

Bring the water to a boil on medium heat. Once boiling, lower the heat to medium low and cook them for 15-20 minutes or until the skewer goes through the sweet potatoes smoothly. Then reserve about ¼ to ½ cup of the cooking water and drain completely.

Using a wooden spatula, mash the boiled sweet potatoes through a fine-mesh strainer/sieve to puree them. You can use a food processor. If needed, add a little bit of the reserved cooking liquid.

Here’s the finished pureed sweet potato. Take out all the chestnuts and 3 Tbsp of the syrup from the jar of kuri kanroni.

In the same pot, add the pureed sweet potato, sugar, salt, mirin, and the syrup from the chestnut.

Cook, stirring constantly, on low heat until the sugar has dissolved completely. If needed, add the reserved cooking liquid to loosen up the paste (I did not add) and adjust the sweetness with the syrup and mirin.

Add the chestnuts and cook until heated through, about 3-5 minutes. Let cool for 2-3 hours.

Serve at room temperature. To store, put kuri kinton in an airtight container and store in the refrigerator for up to 3-4 days.

To Serve and Store

Thinly sliced daikon and carrot strip pickled in a sweet vinegar sauce, Namasu is a refreshing salad commonly served as a Japanese New Year&#039;s dish. You&#039;ll love the bright and zesty flavor!

Namasu (Daikon and Carrot Salad)

oz daikon radish ((4", 10 cm))

oz carrot ((2", 5 cm))

tsp kosher salt (Diamond Crystal; use half for table salt)

yuzu zest ((optional))

½ Tbsp sugar

½ Tbsp rice vinegar (unseasoned)

¼ tsp kosher salt (Diamond Crystal; use half for table salt)

Peel the daikon and cut into 2-inch (5 cm) pieces in length. Peel the carrot.

Cut the daikon in half (this will be the length of daikon in the final dish). Then cut into thin slabs about ⅛-inch (3mm) thickness.

Then stack a few slabs at a time and cut them into julienned strips, about ⅛-inch (3mm) thickness. Put them in a large bowl.

Cut the carrot into thin slabs and then into julienned strips.

Add 1 tsp salt and give a gentle massage. Set aside for 10 minutes.

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Top 7 osechi recipes from across the web

The most viewed osechi 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

Chikuzenni / Nishime (Simmered Chic...

Instant Pot Nishime

Simmered Shrimp

Kuri Kinton (Candied Chestnuts &amp...

Namasu (Daikon and Carrot Salad)

Kazunoko (Herring Roe)

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