How do you make Osechi Ryori?

Question:

I want to make it for new years but not sure how. Can someone tell me how they make there's? Can you also add in things like, 'A cup of butter.' And how much people it makes it for?

Answer:

Kohaku Namasu (red and white salad)
INGREDIENTS

1/3 of a large daikon
1/2 medium carrot (thick part)
1 tsp salt

DRESSING:
2 tbsp rice vinegar
2 tbsp water
Dressing:
5 tbsp rice vinegar
1/2 tbsp mirin
4 tsp sugar
1/4 tsp salt

Kohaku means red and white, and signifies happiness and celebration in Japanese culture. This simple salad is served during Oshogatsu, the New Year’s holiday celebration.

Cut the daikon and carrot into sengiri, or thin julienne. Sprinkle with 1 tsp salt, and let sit for 20 minutes. The vegetables will release quite a bit of water. Drain, and squeeze as much liquid as possible. If this step is not taken, the water will dilute the dressing. Squeezing this extra moisture also leads to a crunchier texture and more intense flavor.

Combine the vegetables with the remaining ingredients. The salt from the previous step should be enough, however, it depends on how much is lost when squeezing the moisture. Therefore, taste before serving. If needed, add 1/4 tsp more. Chill for at least 30 minutes to combine the flavors. Serve mounded in the center of communal bowls, or in small containers placed in a jubako.

Leftovers keep for a few days in the fridge, staying remarkably fresh and crunchy.Serves 6-8
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Tazukuri (sardines simmered in mirin)
INGREDIENTS

1.06 ounces / 30 gomame (dried sardines)
1 1/2 tablespoons dashi
1 tbsp soy sauce
2 tbsp sugar
2 tsp mirin
White sesame seeds for garnish

Part of the traditional Oshogatsu menu of preserved osechi-ryori items, this dish can keep almost indefinately. However, the sweet, sticky and slightly crunchy tiny fish are usually quickly gobbled up, Dried sardines are simmered in mirin and sprinkled with sesame seeds. They symbolize a bountiful harvest, (sardines were once used as fertilizer) and literally translates as “making rice fields”. Full of calcium, this dish is great for strong bones. Shown served in a contemporary stoneware oblong bowl.

In a heavy skillet, dry roast the sardines until they soften. Remove from the skillet, and add the dashi, soy sauce, sugar and mirin. Bring to a boil, and immediately return the sardines to the skillet. Continue cooking, stirring frequently, until the sardines caramelize. They will be very sticky.

Spread the sardines out on a cookie sheet and sprinkle with toasted white sesame seeds. Serve mounded in the center of small communal bowls.Serves 6-8
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Renkon no Sunomono (lotus root vinegared salad)
INGREDIENTS

1 6-8 inch piece of renkon

DRESSING:
3 tbsp su (rice vinegar)
2 tbsp sake
1 tbs water
½ tbs salt

I like to prepare this beautiful salad during Oshogatsu, the New Year’s holiday celebration. The lotus is an important symbol in Buddhism, and this dish reminds us to keep on the path to enlightenment.

Wash the renkon well in water, scrubbing with a sponge, removing any brown spots. You should have a creamy white root. If not, peel with a vegetable peeler. Slice into paper thin slices, and soak in boiling water fro 1 minute. This will serve to partially parboil them, yet will retain their crunchy texture.

Combine the remaining ingredients and chill the renkon slices overnight. To serve, garnish with a few thin slices of lemon rind. The photo shows tobiko, which I used for color, but lemon compliments the flavor better. Serve in an attractive communal bowl.
This keeps for up to a week in the refrigerator.Serves 6