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+ servings


Course Side Dish
Cuisine Japanese
Servings 4 as a side dish
Author Lucy Seligman


  • 3-1/4 cups water, plus a little more if needed
  • 3 by 3 inch (8-cm by 8-cm) piece of konbu kelp, wiped with a damp cloth and lightly slashed to replace the flavor
  • 1-1 ½ oz. (30-45g) katsuobushi (dried bonito flakes)
  • 2-1/2 tbsp regular-strength soy sauce, or to taste
  • 2 tbsp white sugar
  • 1 tbsp sake
  • 2 tbsp mirin (sweet sake)
  • 1 tsp salt, or to taste
  • 7 oz (200g) lotus root (renkon), peeled and cut into thick half-moon slices*
  • 3-1/2 oz (100g) gobo (burdock root), peeled and cut diagonally into thin slices*
  • 3 oz (85g) carrots, peeled and cut into thick half-moon slices
  • 4 dried or fresh shiitake mushrooms, stemmed (reconstitute dried ones by soaking in warm water with a dash of sugar for 30 minutes)
  • 1 block (about 7 oz. or 200g) konnyaku (devil’s-tongue jelly), parboiled, cut in half lengthwise, and sliced thickly
  • 1-3/4 oz (50g) snow peas, trimmed and sliced in half diagonally
  • 5-1/4 oz (150g) sato-imo (taro), peeled, halved, rubbed with salt to get rid of sliminess, and washed


  • Heat the 3 ¼ cups water with the kelp in a deep saucepan. Just before it boils, remove the kelp and pour in the dried bonito flakes. Boil, stirring, for about three minutes, then strain into a clean deep saucepan. Add the soy sauce, sugar, sake, mirin, and salt.
  • Bring this sauce to a low boil and add the drained lotus root and gobo, and the carrots. Cover and cook over medium-low heat for about 12 minutes or until the vegetables can be easily pierced with a toothpick. Take out and set aside to cool. Add the shiitake mushrooms to the sauce, cook for 12 minutes, then remove. Next cook the konnyaku for 10 minutes; take out. If the sauce has reduced too much, add a little more water. Simmer the snow peas for just 2 minutes, and remove. Finally, cook the drained sato-imo for about 12 minutes (or to your preference), turning once; test softness with a toothpick.
  • To serve, place the vegetables in separate decorative mounds on a serving plate or bowl. Garnish with snow peas and serve at room temperature as a side dish.


*Keep in cold water until ready to use to prevent discoloration.
If you are serving other dishes as part of your Osechi celebration, this dish will serve up to 6 persons as a side dish.