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Out-of-Season Killer Osechi

Out-of-Season Killer Osechi (anime)
Anime, Episode 78: Convenience Store Brawlsource detected automatically

Recipe

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Official manga recipe

Soma Quality Mini Mart Osechi 8-Piece Set

Sōma-quality mini-mart osechi — eight pieces, each can be made on its own

Difficulty
Total time
2 h
Hands-on
1 h 35 min
Cost
¥¥¥¥
Servings
4

Equipmentoven, frying pan, pot, food processor, blender, steamer, parchment paper

Tasteumami, rich, tangy

Ingredients

Joke Kuri Kinton Chestnuts

  • Sweet simmered yams, to taste
  • Orange juice, to taste

Checkered Prosciutto Rolls

  • Carrot sticks, to taste
  • Daikon sticks, to taste
  • Prosciutto, thinly sliced, to taste

Checkered Prosciutto Rolls [A]

  • Honey, to taste
  • Dijon Mustard, to taste
  • Japanese Mayonnaise, to taste

Candied Sardines and Walnuts

  • 50 g baby sardines
  • 50 g walnuts
  • 1 tbsp white sesame seeds

Candied Sardines and Walnuts [A]

  • 3 tbsp sugar
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp soy sauce

Rolled Omelet

  • 4 eggs
  • 100 g hanpen fish cake
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 3 tbsp dashi stock

Chikuzen-ni Chirashizushi

  • 300 g store-bought chikuzen-ni
  • 225 g cooked sticky rice
  • Sliced seaweed, to taste
  • Ground sesame seeds, to taste

Chikuzen-ni Chirashizushi [A]

  • 2 tbsp vinegar
  • 1 tbsp sugar
  • ½ tsp salt

Chikuzen-ni Chirashizushi [B]

  • 2 eggs
  • 1 tbsp sugar
  • ½ tsp salt

Grilled Salmon Terrine

  • 1 can cooked salmon
  • 1 hanpen fish cake
  • 1 egg
  • 100 ml cream
  • Melted butter, to taste
  • Parsley, to taste

Red and White Salad

  • ⅛ daikon radish
  • ¼ carrot

Red and White Salad [A]

  • 2 tbsp vinegar
  • 1 tbsp sugar
  • ½ tsp salt

Simmered Taro Root

  • 150 g frozen taro root
  • Yuzu fruit zest or peel, to taste

Simmered Taro Root [A]

  • 1 tbsp light soy sauce
  • 1 tbsp mirin
  • 200 ml dashi stock

Method

  1. Joke Kuri Kinton Chestnuts

    1

    Put the sweet simmered yams in a saucepan. Pour in orange juice to an inch deep and then heat to boiling.

  2. 2

    Reduce heat to low and mash yams with a masher until smooth. Continue to heat until all the excess moisture is gone.

  3. Checkered Prosciutto Rolls

    3

    Mix the honey, dijon mustard, and mayonnaise together until smooth.

  4. 4

    Brush a small amount of the mixture on one side of a slice of prosciutto. Arrange the carrot and daikon sticks in a checker pattern and wrap the prosciutto around them with the honey mustard side in.

  5. Candied Sardines and Walnuts

    5

    Roast the baby sardines in a frying pan and then set aside. Toast the walnuts in the same pan before pounding into rough chunks.

  6. 6

    Pour the [A] ingredients into a frying pan and bring to a boil. Add the sardines and walnuts and mix until coated. Sprinkle the sesame seeds over the top and then remove from heat. Spread on a greased plate and let dry.

  7. Rolled Omelet

    7

    Shred the hanpen fish cake into small pieces.

  8. 8

    Place all ingredients into a food processor and blend until smooth.

  9. 9

    Pour the batter into a square baking tin lined with parchment paper and bake at 400°F/200°C for 20 minutes.

  10. 10

    While still warm, place the baked omelet browned side down on a sushi mat and form into a roll. Leave firmly rolled for 20 minutes or until cooled to room temperature, cut into slices.

  11. Chikuzen-ni Chirashizushi

    11

    Mix the [A] ingredients together and pour over freshly steamed sticky rice and quickly stir until combined. Set to the side and allow to cool.

  12. 12

    Finely chop the chikuzen-ni and stir into the cooled rice until it is homogenous.

  13. 13

    Mix the [B] ingredients together and then pour into a preheated frying pan on medium heat. Swirl and stir the eggs until completely firm and then remove from heat.

  14. 14

    Top on the rice, and garnish with sliced seaweed and ground sesame seeds.

  15. Grilled Salmon Terrine

    15

    Put all ingredients into a food processor and blend until smooth. Season to taste with salt and pepper.

  16. 16

    Grease a heat-safe mold with melted butter and then pour in the mixture. Cover tightly and then steam for 15 minutes on low heat.

  17. 17

    Allow to cool to room temperature and then refrigerate until completely chilled. Remove from the mold and cut into desired sizes and garnish with parsley.

  18. Red and White Salad

    18

    Slice the daikon radish and carrot into thin strips.

  19. 19

    Sprinkle with salt and let sit for 5 minutes and then pat with a paper towel to remove excess moisture.

  20. 20

    Mix the [A] ingredients in a bowl, add to step 2, and stir until thoroughly coated.

  21. Simmered Taro Root

    21

    Pour the [A] ingredients into a sauce pan. Add the taro root and bring to a boil. Then reduce the heat and cover with a drop lid. Simmer until the taro root is thoroughly cooked.

  22. 22

    Plate and sprinkle with yuzu zest. If using yuzu fruit peel, soak in boiling water first before using it as a topping.

Tips
  • Note: Osechi is eaten on New Year’s Day. Think of it as a bento box with 8 compartments. Since there are 8 dishes, each one will have its own separate section. Feel free to just make one, some, or all of them! I typed them in an easy-to-read way so that none of the recipes’ ingredients and instructions are cut off in the middle of a page.
Food safety
  • Use sashimi-grade fish or seafood that has been frozen for parasite control, and keep it cold until serving.