HOW TO MAKE JAPANESE NEW YEAR FOOD (Plant-Based Osechi Ryori) | New Year Vlog 2023 | 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.

Rinse the black soybeans and drain well.

Transfer the black soybeans to a pot and add plenty of water.

Soak the black soybeans with baking soda to help them cook faster.

Wipe off any dust from the shiitake mushrooms and soak them in plenty of water, placing a paper on top to help them soak fully.

Soak the kombu in water for flavoring.

Boil the aburaage to remove excess oil, then rinse under running water and gently squeeze out excess water.

Open up the aburaage pockets to create a flat square.

Combine water, mirin, soy sauce, and maple syrup in a measuring cup and mix well.

Transfer the mixture to a saucepan with the cooked aburaage, cover with parchment paper, and let it simmer slowly.

Toast nuts and seeds in a dry skillet and let them cool.

In the same skillet, add soy sauce, mirin, and maple syrup to create a glaze, then coat the toasted nuts and seeds with it.

Cut colorful vegetables into festive shapes using vegetable cutters, starting with the yellow carrot into half-inch thick rounds and creating flower shapes.

Cut the purple carrot into chrysanthemum flower shapes and the watermelon radish into blossom shapes.

Cut the green exterior of the watermelon radish into pine tree shapes and the lotus root into flower shapes.

Prepare to check the black soybeans after 4 to 5 hours of cooking, adding coconut sugar and mirin to simmer until tender.

Wrap Japanese sweet potatoes and purple sweet potatoes in aluminum foil and bake until juicy and tender.

Prepare nishime by cutting gobo and lotus root into special shapes, keeping lotus root in vinegar water to prevent browning.

Add kombu kelp broth and shiitake mushroom broth to a pot with the vegetables that take longest to cook, including small potatoes.

Pressure cover the pot and let it simmer.

Cut shiitake mushrooms into hexagon shapes and prepare conject by making a hole in the center for a decorative effect.

Boil the conject before adding to the pot to remove earthy smells.

Add fried tofu to the nishime pot after boiling to remove old oil.

Season the nishime with soy sauce.

Make Kika relish by cutting radishes into croissant flower shapes.

Cooking Techniques

Equipment Needed

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Allergens