All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Umeninjin no nimono, shoga-aji / plum-blossom cut carrot simmered in light ginger-flavored broth

A part of takiawase -- assorted vegetables and tofu separately cooked in broth -- for New Year's osechi food. The slightly sweet ginger-flavored broth is one of my favorites for takiawase carrots.


1/2 carrot (cut into nejiriume plum-blossom shape)
1 slice ginger (skin can be left on)

For broth
5 tbsp (75-80 cc) dashi
1/2 tbsp sake
1/2 tbsp mirin
Pinch salt
1/4 tsp usukuchi soy sauce


Bring plenty of water (more than enough to cover carrot) to boil, and cook carrot until soft.

When soft, drain.


In a small pot, put dashi, sake, carrot and ginger, place otoshibuta drop cover directly on top, bring to boil, and simmer for 5 minutes.


Add mirin, and simmer for 5 minutes.


Add salt and usukuchi soy sauce, and simmer for another 5 minutes.

Cool in broth.
Keep refrigerated until serving (reheated or at room temperature).

  • This dish has a clear ginger flavor. If a softer ginger flavor is preferred, remove ginger slice early, either before or after adding salt and soy sauce.
  • If preparing as part of osechi food for January 1, make this on December 30 or 31 and keep in the fridge. Carrot can be cut into plum-blossom shape a day in advance (although cutting the same day as cooking is better).

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