Osechi Ryori 3 Kinds | Umami Insider

Kohaku Namasu

Ingredients:
- ¼ Daikon Radish (or 1 Turnip)
- 1 Carrot
- 1 Tbsp Sea Salt
- 2 Tbsp Golden Caster Sugar
- 3 Tbsp White Wine Vinegar
- 1 Tbsp Sesame Seeds toasted

Instructions:
1.Dehydrate vegetables

1. Peel the daikon radish and carrot using a peeler.
2. Julienne and place in a bowl.
3. Sprinkle sea salt and mix well. Set it aside for about 30 minutes to let the moisture out from the vegetables.

2.Make marinade

1. Meanwhile mix the sugar and white wine vinegar in a small bowl well.

3.Season the vegetable

1. Squeeze the vegetable well to remove any remaining moisture
2. Mix with the marinade and sprinkle sesame seeds.
3. You can keep this for 1 week in the fridge.
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Kuro Mame (Black Beans)

Ingredients:
- ½ can Black Beans
- Water
- 1 cup Brown Sugar
- 3 Tbspbsp Soy Sauce
- 1 tsp Sea Salt
- 1 tsp Baking Soda

Instructions:
1.Cook black beans

1. Place the black beans in a small pot and completely soak the beans with water.
2. Add brown sugar, soy sauce, sea salt and baking soda to the pot.
3. Bring to boil on high heat.

2.Simmer

1. Reduce the heat to medium heat and simmer for about 30 minutes, until the beans are tender. If the water evaporates before the beans are cooked, add a bit of water.
2. Once you make this, you can keep this for one week in a fridge.
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Osechi Shrimp

Ingredients:
- 8 Large Shrimp (with head)
- 4 Tbsp Soy Sauce
- 10 Tbsp Sake
- A pinch of Sea Salt
- 2 Tbsp Honey
- 2/3 cup Dashi Stock

Instructions:
1.Clean the prawns

1. Devein the shrimp using a shrimp deveiner or, a toothpick.
2. Trim the pointy parts of the tail and the whiskers.

2.Simmer

1. Mix soy sauce, sake, sea salt, honey and dashi stock in a sauce pan and bring to boil.
2. Add the shrimps and cook using chopsticks or tong. Gently flip them over so both sides are soaked in the broth.
3. Simmer for 5 minutes until shrimps are done.

3.Marinate

1. Remove from the heat and set it aside until the shrimps are cooled down.
2. Spread a saran wrap over a container and place the shrimps and broth inside.
3. Wrap it tightly so the broth won’t leak.
4. Keep it in a fridge until ready to serve. You can keep them in the fridge for 3 days.