HOW TO MAKE JAPANESE NEW YEAR FOOD (Plant-Based Osechi Ryori) | New Year Vlog 2022 | Healthy washoku

black soybeans

🥗Healthier: edamame

💰Cheaper: canned black beans

Edamame provides a similar texture with fewer calories.

sweetened chestnuts

🥗Healthier: unsweetened chestnuts

💰Cheaper: canned chestnuts

Canned chestnuts save time and are more accessible.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar offers acidity without alcohol.

lotus root

🥗Healthier: jicama

💰Cheaper: carrots

Jicama provides a crunchy texture similar to lotus root.

Soak black soybeans overnight to cook faster.

Add baking soda to the black soybeans mixture to make them tender.

Soak dried shiitake mushrooms overnight for multiple recipes.

Cover the mushrooms with parchment paper to keep them submerged.

Prepare nutty tajukuri by toasting nuts and sesame seeds, then coating them with a mixture of meringue, soy sauce, and maple syrup over medium heat until bubbly and thick.

Spread the coated nuts on parchment and let them cool completely.

The next morning, check the soaked black soybeans and add mirin and coconut sugar, then simmer for 4 to 5 hours.

Cut lotus root into flower shapes and soak in vinegar water to prevent browning.

Cut satoimo into hexagon shapes and massage with salt to remove sliminess, then rinse.

Peel gobo and slice diagonally, then add to the pot with kombu broth, dried shiitake mushroom broth, and sake.

Cut shiitake mushrooms into hexagon shapes and carrots into flower shapes, then add to the pot with soy sauce gradually.

Prepare konjac by cutting it into a rain shape and boiling briefly to remove earthy flavor, then add to the pot.

Pat dry deep fried tofu, cut into bite-sized pieces, and add to the pot with soy sauce, simmering until vegetables are tender.

Cook lotus root flowers in a pan until slightly translucent, then prepare a brine with red cabbage, plum vinegar, rice vinegar, and coconut sugar, and refrigerate overnight.

Slice radishes to create chrysanthemum shapes, soak in salted water for 30 minutes, then prepare a brine with dried takanotsuma pepper and kombu, and refrigerate to pickle.

After 4 to 5 hours, check the black soybeans for tenderness and add soy sauce, covering with parchment to prevent drying while cooling.

Prepare sweet brown rice and regular brown rice by rinsing and soaking overnight.

Press tofu to drain and refrigerate overnight.

Chop sweet potatoes into bite-sized pieces, cook over low heat with a pinch of salt until fork tender, and refrigerate.

Remove skin from Japanese sweet potato and cook until fork tender for use the next day.

Cook kabocha squash, removing the skin for use in a yellow dish.

Cooking Techniques

Equipment Needed

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Allergens