Happy holidays🥰🎍✨ Documentation on Osechi (Japanese new year bento) item.
Each item has wishes & meanings, I try to cook to have those points stand out✨
Today introducing “tataki goboh (“Pounded Burdock Root with Sesame Sauce) & “Tazukuri (candied sardines)”✨
To my surprise they received lots of yums from my foreign friends🥰
Quick recipes (arranged to be easier) & Stories🔨🐟
■Tataki Goboh
Goboh (burdock) grows deep into the ground with thin, long & strong roots – symbol for longevity and the firmness of the family business.
This is one of the signature items in osechi, especially in the east Japan (Kyoto etc).
Original recipe would “tataku (叩く, beat)” the simmered burdock- opening it for good luck.
- Cut burdock, vertically half / quater, depending on the diameter. Boil in dashi until soft(better if non-sodium, but OK if you only have powders / mentsuyu sauce). Cut in 4cm bite size.
- Grind roasted sesame(6TBS), add sugar(2.5TBS), light soy sauce(2TBS), and vinegar(2TBS).. adjust to match your taste. I would say more sesame & less soy sauce the better.
- Let it rest, YUM!
■ Gomame
In the past, these little fishes were used as a fertilizer in the fields – a symbol of prayer for a good harvest. Also, lots of little fish is considered as being belssed with children- prosperity of descendants.
Unfortunately, I could not find the sardines, so tried with local sardines, but went well🥰!
In hard core version, we make all of the faces point the same way…
- Roast fish (oven, or frying pan).
- Boil light soy sauce (1.5TBS), Sugar (3TBS), and sake (1.5TBS). Let it caramelize, and stop heat & mix fish.
- Spread out to cool (careful, hot! but once cool it’s hard to take them apart), Yum!
意外にも外国人の友人たちに大ヒットだった2品です。しぶい！笑
現地のチョットチガウ小魚でのごまめでしたが、おいしかったです✨
叩きごぼうは、予め切り分けてお出汁で煮てしまう＆甘味強めの味付けのアレンジとなりますが、とてもお気に入りです🥰
例年おせちのお出汁は築地・松村さんの鰹節を何リットルも作っていたの思い出し、少し恋しくなりました。笑
