Osechi

Instructions

1. Soak the black beans overnight, then cook them gently with the sugar, a little soy sauce and water until very tender.
2. Peel and slice the lotus root into rounds, then boil them for 5 minutes in vinegared water to blanch them.
3. Simmer the lotus, carrot, konjac and kombu in a sweetened dashi (soy sauce, mirin, sugar) until the liquid is almost fully absorbed.
4. Grill the shrimp with a little salt until they turn pink, then let them cool.
5. Cook the salmon in a pan or in the oven for 10 minutes at 180 °C, then flake it lightly.
6. Arrange each food in the compartments of the lacquered boxes, alternating colours and shapes.
7. Serve at room temperature, as these dishes keep for several days.