Osechi Made Simple with Mentsuyu Kazunoko
Osechi Made Simple with Mentsuyu Kazunoko

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, osechi made simple with mentsuyu kazunoko. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Learn how to make Kaeshi (mentsuyu) soy sauce with simple ingredients. Skip buying Mentsuyu soup at grocery stores and make it your own with my recipe! Today, I will introduce you to the Japanese traditional new year dishes "Osechi Ryori" in series starting from today.

To get started with this recipe, we have to prepare a few ingredients. You can have osechi made simple with mentsuyu kazunoko using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Osechi Made Simple with Mentsuyu Kazunoko:
  1. Prepare 400 grams Kazunoko (salted herring roe)
  2. Take 150 ml ＊ Mentsuyu (2x concentrate)
  3. Prepare 300 ml ＊ Water
  4. Take 2 packs Bonito flakes
  5. Get 1 Red chili peppers (optional)
  6. Get To remove excess salt
  7. Make ready 1000 ml Water
  8. Prepare 1/2 tsp Salt

Homemade Mentsuyu recipe made with sake, mirin, soy sauce, kombu, and katsuobushi. Kazunoko is considered a traditional Japanese New Year's dish or "osechi ryori". As such, this dish, like other dishes served on oshogatsu, has valuable meaning attached to it. For example, eating kuromame, or simmered black soy beans, is fortuitous on oshogatsu, because the beans represent.

Steps to make Osechi Made Simple with Mentsuyu Kazunoko:
  1. Soak the kazunoko for 6 to 8 hours in the water and salt to remove the excess salt.
  2. Combine the ＊-marked ingredients to make the marinade. Add a little water to compensate for the amount that boils out.
  3. Remove the thin membrane around the kazunoko. (This should be done gently so as to not break apart the kazunoko.)
  4. Carefully rinse the kazunoko, drain, then wipe off excess water.
  5. Carefully transfer the kazunoko to the marinade from Step 2. Sprinkle the bonito flakes on top, then add red chili peppers to taste.
  6. Cover with a lid, store in the refrigerator for 1 to 2 days, then it's ready!

Osechi was made by the close of the previous year, as women did not cook in the New Year. Traditional mentsuyu recipes call for real dashi stock made from a base of kombu (seaweed) and dried bonito flakes. And this was the price in the Fukubukuro. Osechi meals range in style from simple to extravagant, and each preparation has its own cultural significance and symbolism built into it. Jūbako, ornate, bento-like boxes used for osechi presentation, reflect elegant simplicity merged with extraordinary design and craftsmanship.

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