🎍 Osechi Ryori Complete Guide
New Year's preparations made easy!
New Year's preparations made easy!
Complete Guide to Osechi Ryori Pre-preparation
From Kinpira and Namasu to Chikuzenni, Kuromame, and Datemaki | Time-saving preparation with CH-210
While pre-preparing Osechi Ryori often seems like a hassle, with the Happilaff CH-210 Dual Bowl Food Processor, julienning, mincing, and grating can be done in surprisingly little time. By utilizing both the large bowl (1.2L) and small bowl (500ml), you can efficiently process multiple ingredients. This year, prepare your Osechi smartly with the CH-210.
🥕 Recipe 1 | Kinpira Gobo
Process julienned burdock root and carrots all at once
Uses large bowlFreezer-friendly10-minute prep- Cut 200g burdock root and 100g carrots into 5cm lengths.
- Set the julienne disc in the CH-210 large bowl and add ingredients.
- Uniform julienne cuts are ready in about 30 seconds.
- Sauté in sesame oil, season with soy sauce, mirin, and sugar.
- Sprinkle with white sesame seeds and serve. Can be frozen for up to 2 weeks.
💡 Time-saving tip: Achieve uniform julienne cuts in about 1/5 of the time it takes by hand. While soaking burdock root to remove bitterness, process the carrots for efficiency.
🥗 Recipe 2 | Kohaku Namasu
Professional-grade fine julienne of daikon radish and carrots
Uses large bowlCan be prepared the day before5-minute prep- Peel 300g daikon radish and 50g carrots, then cut into 5cm lengths.
- Process using the fine julienne disc in the CH-210 large bowl.
- Salt and let sit for 10 minutes, then squeeze out excess water thoroughly.
- Marinate in sweet vinegar (vinegar, sugar, salt) and refrigerate overnight.
- Garnish with yuzu peel and serve.
💡 Time-saving tip: Process daikon and carrots consecutively with the same disc. The result is more uniform and visually appealing than hand-cutting.
🍗 Recipe 3 | Chikuzenni Pre-preparation
Cut lotus root, burdock root, and carrots all at once
Uses large bowlFreezer-friendly15-minute prep- Prepare 150g lotus root, 100g burdock root, and 100g carrots.
- Use the slice disc in the CH-210 large bowl.
- Place ingredients vertically to achieve desired rough-cut sizes.
- Combine with konjac, chicken, and dried shiitake mushrooms, then simmer.
- Season with soy sauce, mirin, sugar, and dashi, then serve.
💡 Time-saving tip: Even tough root vegetables can be uniformly sliced with the CH-210's 800W power. While soaking to remove bitterness, you can process the next ingredients.
🫘 Recipe 4 | Kuromame Pre-preparation
Uniformly mix seasonings in the small bowl
Uses small bowlMust be prepared the day before- Wash 200g black soybeans and soak overnight in water.
- Uniformly mix sugar, soy sauce, mirin, and salt in the CH-210 small bowl.
- Place black soybeans and seasoning liquid in a pot, then simmer over low heat for 3-4 hours.
- Transfer to a storage container with the simmering liquid and refrigerate.
💡 Time-saving tip: Utilize the small bowl for mixing seasonings. Uniform mixing eliminates uneven flavors.
🥚 Recipe 5 | Datemaki Egg Mixture
Create a smooth egg mixture in the small bowl
Uses small bowlFreezer-friendly- Prepare 4 eggs, 100g hanpen (fish cake), 3 tbsp sugar, 1 tbsp mirin, and 1 tsp light soy sauce.
- Add all ingredients to the CH-210 small bowl and blend until smooth.
- Grease an egg roll pan, pour in the egg mixture, and cook.
- While hot, roll it up with a sushi mat to shape it, then slice into rounds once cooled.
💡 Time-saving tip: Blending hanpen and eggs together creates a smooth egg mixture in about 1 minute. Fewer dishes to wash compared to a mixer.
📅 Osechi Preparation Schedule | CH-210 Utilization Plan
December 28 (2 days prior)
Soak black soybeans in water / Cut root vegetables for Chikuzenni with CH-210 and freeze
December 29 (Day before yesterday)
Cook black soybeans / Julienne burdock root for Kinpira Gobo with CH-210, stir-fry and refrigerate
December 30 (Day before)
Julienne for Kohaku Namasu with CH-210, marinate in sweet vinegar / Prepare Datemaki egg mixture with CH-210 and cook
December 31 (New Year's Eve)
Cook Chikuzenni / Arrange and pack into jubako (tiered boxes)
❓ Frequently Asked Questions (FAQ)
Q1. Can the CH-210 julienne burdock root?
Yes, it can. The CH-210 is equipped with an 800W motor, allowing it to uniformly process tough root vegetables like burdock root and lotus root. Using the julienne disc, uniform julienne cuts can be achieved in about 1/5 of the time it takes by hand.
Q2. How do I differentiate between using the large and small bowls?
The large bowl (1.2L) is used for julienning and slicing large quantities of root vegetables like burdock, daikon, and carrots. The small bowl (500ml) is ideal for processing smaller amounts of ingredients, such as the egg mixture for Datemaki or mixing seasonings. For Osechi Ryori, using both bowls efficiently can streamline your preparation.
Q3. How long can prepared Osechi ingredients be stored?
Kinpira Gobo and Chikuzenni root vegetables can be frozen for 2 weeks or refrigerated for 3-4 days. Kohaku Namasu, when marinated in sweet vinegar, can be refrigerated for 5-7 days. Datemaki can be refrigerated for 3-4 days or frozen for 2 weeks.