おせちの「味」を決めるタレ・゜ヌス・煮汁レシピ完党ガむド

The Taste-Making Guide to Osechi: Sauces, Dressings, and Broths

🎍 Osechi Dishes: Complete Guide to Sauces, Dressings, and Broths

Decide the "Taste" of Your Osechi!
Complete Guide to Sauces, Dressings, and Broth Recipes

Walnut Black Sugar Dressing, Tazukuri Sauce, Kuri Kinton Syrup, Kuromame Broth, Kazunoko Pickling Liquid, Kombumaki Broth | Achieve a consistent finish with CH-210

The "sauces, dressings, and broths" are what determine the flavor of osechi ryori. While the CH-210 excels at cutting and chopping, its small bowl (500ml) is also incredibly useful for uniformly mixing seasonings. In this guide, we'll introduce six recipes for sauces, dressings, and broths specifically for "seasoning" osechi ryori. By using these in conjunction with the preparation guide, your year-end cooking will become significantly more efficient.

🎯 Key Points for Sauce and Broth Preparation

  • Mix seasonings uniformly in the CH-210's small bowl → eliminates uneven flavor
  • It is essential to prepare sauces and dressings on December 28-29 and store them in the refrigerator.
  • Make extra broth and freeze it → can be reused next year
  • The CH-210's 500ml small bowl is ideal for mixing small amounts of seasonings.

🌰 Recipe 1 | Walnut Black Sugar Dressing

Versatile black sugar sauce for tazukuri and candied walnuts

Uses small bowlRefrigerate 5 days3 min prep
Ingredients (for an easy-to-make amount)
  • Walnuts 100g
  • Brown sugar 3 tbsp
  • Soy sauce 1 tbsp
  • Mirin 1 tbsp
  • White sesame seeds 2 tbsp
  1. Roughly chop walnuts in the CH-210 small bowl (2 pulses)
  2. Simmer brown sugar, soy sauce, and mirin in a frying pan over medium heat until thickened
  3. Add walnuts and white sesame seeds, mix, and it's done
💡 Tip: Use the pulse function of the CH-210 to finely chop walnuts evenly. This results in more uniform pieces than hand-crushing, significantly improving texture. The deep richness of brown sugar adds elegance to your jubako.

🐟 Recipe 2 | Tazukuri Sweet and Savory Sauce

Golden ratio sauce for crispy tazukuri (candied sardines)

Uses small bowlRefrigerate 7 days5 min prep
Ingredients (for an easy-to-make amount)
  • Soy sauce 2 tbsp
  • Mirin 2 tbsp
  • Sugar 1.5 tbsp
  • Sake 1 tbsp
  • White sesame seeds 1 tbsp
  1. Put soy sauce, mirin, sugar, and sake into the CH-210 small bowl and mix for 10 seconds.
  2. Transfer to a pot and simmer over medium heat; turn off heat once thickened.
  3. Coat dry-roasted go-mame (sardines) with the sauce in a frying pan, and it's done.
💡 Tip: Mixing the seasonings uniformly in the CH-210 beforehand shortens the simmering time in the pot. The sauce coats evenly, resulting in a crispy finish.

🌟 Recipe 3 | Kuri Kinton Syrup

Smooth, golden syrup for elegant sweetness

Uses small bowlRefrigerate 5 days10 min prep
Ingredients (for 4-6 servings)
  • Sweet potato 300g (steamed and sieved)
  • Sugar 4 tbsp
  • Mirin 2 tbsp
  • Pinch of salt
  • Gardenia fruits 2 (for coloring)
  1. Soak gardenia fruits in water to create yellow colored water.
  2. Purée steamed sweet potato smoothly in the CH-210 small bowl.
  3. Add sugar, mirin, salt, and colored water, then mix for another 30 seconds.
  4. Transfer to a pot and knead over low heat, then add candied chestnuts and it's done.
💡 Tip: Using the CH-210 to purée sweet potatoes eliminates the need for sieving. This achieves a smooth texture and ensures the syrup coats evenly.

🫘 Recipe 4 | Kuromame Broth Seasoning Liquid

Golden ratio broth for plump, shiny black beans

Uses small bowlFreeze 1 month5 min prep
Ingredients (for 200g black beans)
  • Sugar 100g
  • Soy sauce 1.5 tbsp
  • Salt 1/4 tsp
  • Baking soda 1/4 tsp (for plump finish)
  • Water 600ml
  1. Put sugar, soy sauce, salt, and baking soda into the CH-210 small bowl and mix for 10 seconds.
  2. Combine with 600ml water and transfer to a pot.
  3. Add black beans, soak overnight, then simmer over low heat for 3-4 hours.
  4. Transfer to a storage container with the broth and refrigerate/freeze.
💡 Tip: Mixing the seasonings uniformly in the CH-210 beforehand prevents uneven salt and sugar distribution, ensuring the black beans are evenly flavored throughout. The broth can be reused next year.

🥚 Recipe 5 | Kazunoko (Herring Roe) Desalting & Pickling Liquid

Golden ratio pickling liquid for a professional taste

Uses small bowlRefrigerate 3 days5 min prep
Ingredients (for 200g kazunoko)
  • Dashi 200ml
  • Light soy sauce 1.5 tbsp
  • Mirin 1 tbsp
  • Pinch of salt
  • Pinch of bonito flakes (for garnish)
  1. Desalt kazunoko in weak saltwater (1 tsp salt per 1L water) for 12-24 hours.
  2. Put dashi, light soy sauce, mirin, and salt into the CH-210 small bowl and mix for 10 seconds.
  3. Soak the desalted kazunoko in the pickling liquid and refrigerate overnight.
  4. Serve with bonito flakes.
💡 Tip: Mixing the pickling liquid seasonings uniformly in the CH-210 ensures the kazunoko is evenly flavored throughout. The longer you desalt, the more refined the flavor.

🌿 Recipe 6 | Kombumaki (Kelp Roll) Dashi and Broth

Broth for soft and glossy kombumaki

Uses small bowlRefrigerate 5 days5 min prep
Ingredients (for 10 kombumaki rolls)
  • Dashi 300ml
  • Soy sauce 3 tbsp
  • Mirin 3 tbsp
  • Sugar 2 tbsp
  • Sake 2 tbsp
  1. Put all seasonings into the CH-210 small bowl and mix for 15 seconds.
  2. Rehydrate kelp in water, roll with salmon and burdock root, and tie with kanpyo.
  3. Place kombumaki and broth in a pot, simmer over low heat for 1-1.5 hours.
  4. Transfer to a storage container with the broth and refrigerate.
💡 Tip: Mixing the broth seasonings uniformly in the CH-210 ensures the kelp is evenly flavored throughout. It also saves time by eliminating the need to dissolve sugar beforehand.

❓ Frequently Asked Questions (FAQ)

Q1. How far in advance can I prepare sauces and broths?
Most sauces and broths can be prepared on December 28-29 and stored in the refrigerator. Kuromame broth and kombumaki broth can be frozen for up to one month, so preparing them early will make the year-end easier. Kazunoko pickling liquid is best made just before use (December 30).
Q2. What are the benefits of mixing seasonings in the CH-210's small bowl?
Mixing seasonings like sugar, salt, and soy sauce in the CH-210's small bowl dissolves them more uniformly than mixing by hand. In particular, being able to coat ingredients with completely dissolved sugar eliminates uneven flavor. Also, the 500ml bowl is efficient for processing small amounts of seasonings.
Q3. Can I reuse the kuromame broth next year?
Yes, frozen broth can be reused next year. The broth contains the concentrated umami of the black beans, which will give next year's black beans a deeper flavor. The guideline for freezer storage is one month.
Q4. How do I combine this with the preparation guide?
By combining the "Complete Guide to Osechi Ryori Preparation (Cutting and Chopping Edition)" with this article (Sauce and Dressing Edition), you can fully cover your osechi ryori preparation. It is most efficient to perform cutting and sauce preparation in parallel on December 28-29.
Q5. Where can I purchase the Happilaff CH-210?
You can purchase it on the Happilaff official online store. We offer free shipping nationwide in Japan.

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