Japanese Traditional New Year Dishes
Ingredients (2 servings)
Zoni (New Year soup with rice cake)
・4 pieces Rice cakes
・2 oz (60g) Chicken
・2 oz (60g) Daikon
・1.4 oz (40g) Gobo (Burdock)
・1 oz (30g) Carrot
・1.7 cups (400ml) Water☆
・1 tbsp Sake☆
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1 tsp Sugar☆
・A pinch of Dashi powder☆
・Mitsuba
・Naruto (Steamed fish-paste cake)
Namasu (Pickled daikon and carrot)
・7 oz (200g) Daikon
・1.7 oz (50g) Carrot
・1/3 tsp Salt for preparation
・4 tbsp Water★
・3 tbsp Rice vinegar★
・2 tbsp Sugar★
・A pinch of Dashi powder★
・A pinch of Salt★
Chikuzen-ni (Simmered dish for New Year)
・5.3 oz (150g) Chicken
・5.3 oz (150g) Lotus root
・3.5 oz (100g) Konjac
・3.5 oz (100g) Gobo (Burdock)
・2.8 oz (80g) Carrot
・1 oz (30g) Green beans
・3 Shiitake mushrooms
・1 tbsp Sesame oil
・0.3 cup (80ml) Water◇
・2 tbsp Soy sauce◇
・1.5 tbsp Sake◇
・1.5 tbsp Sugar◇
・1 tbsp Mirin◇
・1 tsp Dashi powder◇
Direction
1. [Zoni] Cut chicken and vegetables into small pieces. Simmer them with ☆ until hard vegetable such as gobo and daikon become soft.
Cook the rice cake in a frying pan. Serve the soup when the rice cakes are puffed and slightly browned. Put the rice cake in the soup. Topped with mitsuba leaves and naruto.
2. [Namasu] Cut radishes and carrots into strips. Sprinkle with a little salt, mix well, and let sit for 5 minutes until the vegetables are moistened.
When water comes out, squeeze well by hand. Mix the ★ ingredients in a storage container, add the squeezed daikon and carrots, and marinate for 20 minutes.
3. [Chikuzen-ni] Cut chicken and vegetables into small pieces. For konjac cut and boil it for 1-2 minutes, then drain well.
Stir-fry vegetables with oil. Add chicken and when the color changes, add boiled konjac and shiitake mushrooms.
Stir-fry for a while. Add ◇ and simmer for about 20 minutes. Cook until the ingredients are well seasoned. (Take out the green beans in the middle.)
