8 Recipes for a Spectacular Lunar New Year Feast

Name: Vermicular
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For those who celebrate, Lunar New Year is one of the most important holidays of the year. It's a time to ring in a new and prosperous year by gathering with loved ones over a delicious feast and wishing one another good fortune, wealthy, and longevity.

To help you prepare an unforgettable meal worth savoring every bite, we’ve put together a selection of original recipes to make your celebration an especially memorable one. Whether you're looking for a unique dish to add to your traditional spread or want to leave the menu planning to us, we guarantee there's something delicious for everyone in the recipes that follow.

Steam-Roasted Cauliflower with Fish Sauce

Steam and roast cauliflower and fava beans simultaneously, then toss with fish sauce for a dish that packs powerful flavor and texture into veggies that are often overlooked.

Tailored for: Musui–Kamado or Oven Pot

INGREDIENTS
(Serves 4)

1 medium head of cauliflower, cut into small florets
10 fava bean pods, shelled and peeled
¼ teaspoon Kosher salt
1 tablespoon vegetable oil

Sauce Mixture
½ clove garlic, minced
1” piece fresh ginger, peeled, finely chopped
1 tablespoon Nam Pla (fermented fish sauce)
2 teaspoons vinegar
1 teaspoon sugar
Freshly chopped cilantro, to taste

DIRECTIONS

Add oil into the pot and space out cauliflower florets evenly. Sprinkle with salt, cover and steam-roast over [LOW] heat for 10 minutes.
Add fava beans and steam-roast, covered, for an additional 10 minutes. In a small bowl, mix all ingredients for Sauce Mixture. Set aside.
Drizzle Sauce Mixture over cauliflower and beans, stir once, and serve.

N O T E
Add any halved florets, cut-side down, to maximize caramelization.

Steamed Cod and Cabbage with Spicy Cod Roe

Our signature precision seal helps to draw out the delicate sweetness of cold-hardy cabbage and the umami of cod in this simple, yet delicious, winter dish.

Tailored for: Musui–Kamado or Oven Pot

INGREDIENTS
(Serves 6)

6 (1 lb total) cod fillets (or other white fish), skin-on
3 tablespoons bread flour

½ head cabbage, torn into large pieces
3 oz (mentaiko) spicy cod roe, divided into 5–6 pieces
1 clove garlic, crushed
Kosher salt and freshly ground black pepper, to taste
4 tablespoons olive oil, divided
2 tablespoons unsalted butter

Garnish
Italian parsley

DIRECTIONS

Season fillets with salt and pepper and lightly sprinkle with bread flour. Preheat the pot over [MED] heat for about 3 minutes, then add two tablespoons of olive oil and swirl to coat evenly. Add the fillets, skin-side down, and sear over [LOW] heat for about 2 minutes. Flip each fillet and sear for an additional minute, then set aside.
In the same pot, add in the remaining oil and spread evenly. Add in garlic and sauté for about 30 seconds or until fragrant. Add in cabbage, salt, and black pepper, and lightly stir. Cover and steam over [LOW] heat for about 5 minutes.
Lightly stir and add back in the fillets. Cover and steam for about 10 minutes, then take out the fillets and set aside.
Add butter and cod roe into the pot, and stir until incorporated in the broth. To serve, set cabbage on a plate, and place the cod on top. Garnish with parsley to your liking.

N O T E
If you choose to use spring cabbage, you can skip the simmering in Step 2 and still achieve delicious results.

Mille-Feuille Hot Pot with Pork and Napa Cabbage

An ideal winter hot pot recipe, pork and cabbage are layered in a “mille-feuille” fashion and drizzled with a savory sauce. The dish is appealing visually, but where it truly shines is in the intensified flavor made possible with Musui “waterless” cooking.

Tailored for: Musui–Kamado or Oven Pot

INGREDIENTS
(Serves 4)

1 lb thinly-sliced pork loin or belly
½ head of napa cabbage, veins removed
1” piece fresh ginger, peeled and julienned

Sauce Mixture
3 tablespoons sake
3 tablespoons mirin
1 tablespoon white soy sauce
2 pinches kosher salt

DIRECTIONS

Season pork by lightly sprinkling salt.
Lay two of the innermost cabbage leaves, vein-side down, in the pot. Layer slices of pork on top of the cabbage. Repeat until the layers take the shape of the cabbage and cover with the outermost cabbage leaf, vein-side up.
Drizzle Sauce Mixture and distribute ginger evenly on top. Cover and simmer over [LOW] heat for 40 minutes, then serve warm.

Japanese Chashu Pork

Pair tender and juicy pork— cooked to absolute perfection with the Kamado induction stove’s precision temperature control—with a sweet and savory sauce for a dish your guests won’t forget anytime soon.

Tailored for: Musui–Kamado or Oven Pot

INGREDIENTS
(Serves 6)

1 lb pork shoulder
2 teaspoons sesame oil

Sauce Mixture
4 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
1 tablespoon vinegar
1 tablespoon raw cane sugar
1 tablespoon honey
1 clove garlic, grated
1” piece fresh ginger, peeled and grated
1 green onion, green portion

DIRECTIONS

In a saucepan, combine ingredients for Sauce Mixture and bring to a simmer over medium heat. Set aside and cool.
Pierce all sides of pork with a fork; then truss and place it in a sealable bag with the Sauce Mixture.
Add 8 cups of water into the pot. Seal the bag, leaving one corner unsealed. Holding the bag by the unsealed corner, gently lower it into the water. Press out as much air as possible with your hands, then seal closed.
Set the temperature to [WARM 149°F]. Once you hear a beep after 5 minutes, submerge the bag in the water and sous-vide, covered, over [WARM 149ºF] for 60 minutes.
Remove pork from bag and set aside the remaining sauce. Pat pork dry with paper towels.
Wash and dry the pot completely, then place it back in the Kamado. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread sesame oil evenly and sear pork until golden brown on all sides. Remove pork from the pot.
Add the remaining sauce into the pot and cook over [MED] heat until thickened. Slice the pork and drizzle sauce on top before serving.

Sweet Chestnut and Mushroom Rice

Harness the delicate tastes and aromas of sweet roasted chestnuts and king oyster mushrooms in this subtly-flavored dish, making it a perfect, nutritious accompaniment to your meal.

Tailored for: Musui–Kamado

INGREDIENTS
(Serves 4)

2 rice cups (360 ml) plain white rice, rinsed
360 ml water
1 teaspoon Kosher salt
Freshly ground black pepper, to taste
1 teaspoon sesame oil

15–20 (150 g) sugar-roasted chestnuts, shelled
2 (100 g total) eryngii (king oyster) mushrooms, cut into bite-sized pieces
4 (80 g total) shiitake mushrooms, stemmed and sliced
(Additional Ingredients = 330 g total)

DIRECTIONS

Add rinsed rice into the pot after thoroughly draining. Add in water, salt, black pepper, and sesame oil and stir once. Place chestnuts and mushrooms on top of rice.
Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [3.0] rice cups to cook the rice.
Once rice cooking is complete, uncover and fluff the rice using a spatula. Serve warm.

N O T E
Setting the cooking amount for 3 cups accounts for the additional ingredients. Increase the amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.

Chinese Sausage and Edamame Crispy Rice

The prize at the bottom of the pot—a layer of deliciously crispy rice— is easily achievable with Musui–Kamado’s Scorched Rice mode in this virtually foolproof recipe. A Lunar New Year staple for many, you’ll surely savor the balance of sweet and salty Chinese pork, delicate edamame, and, richly-flavored rice.

Tailored for: Musui–Kamado

INGREDIENTS
(Serves 4)

2 rice cups (360 ml) plain white rice, rinsed
340 ml water
3 links (150 g total) Chinese sausage
1 cup (120 g) edamame (green soybeans), shelled
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
(Additional Ingredients = 330 g total)

1" piece fresh ginger, peeled and julienned

DIRECTIONS

Add rinsed rice into the pot after thoroughly draining. Add in water, Chinese sausage, edamame, oyster sauce, soy sauce, and sesame oil and stir once.
Cover and select [RICE COOKING] mode, [WHT], [SCORCH] and set the amount to [3.0] rice cups.
Once rice cooking is complete, uncover and take out sausage. Fluff the rice using a rice spatula, then slice each sausage link into bite-sized pieces. Top with ginger and serve warm.

N O T E
Setting the cooking amount for 3 cups accounts for the additional ingredients. Increase the amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.
Make sure to fluff the rice immediately after the rice is done.

Ma Lai Gao (Chinese Steamed Cake)

A simple, steamed cake for bakers of all levels, this soft, fluffy, and perfectly moist Chinese sponge cake is a great way to end your Lunar New Year feast on a lighter note.

Tailored for: Musui–Kamado or Oven Pot

INGREDIENTS
(Serves 2–3)

2 eggs
80 g brown sugar
¼ cup (60 ml) milk
1 tablespoon honey
2 teaspoons soy sauce
2 tablespoons vegetable oil

Flour Mixture
160 g cake flour
2 teaspoons baking powder

Equipment
6” round cake pan

DIRECTIONS

Lay parchment paper in cake pan. In a large bowl, whisk eggs and brown sugar until mixture becomes light and opaque. Add milk, honey, and soy sauce; stir well.
Sift Flour Mixture and add into the bowl; stir to combine. Add oil and stir until well incorporated. Pour batter into the cake pan.
Pour 100 ml water into the pot. Lay a lightly crumpled sheet of aluminum foil in the pot, then a large sheet of parchment paper. Place the cake pan on top. Gather the four corners of the parchment paper and fold inwards, completely covering the cake pan. Place another sheet of lightly crumpled aluminum foil on top.
Cover and steam over [MED] for 5 minutes, then reduce to [LOW] and steam for an additional 30 minutes.
Turn off heat and let the cake steam over residual heat for 10 minutes. Remove cake pan from the pot, let cool, and serve.

Classic Pineapple Upside Down Cake

For a sweeter finish, our pineapple upside down cake is a forever favorite. If you have the Kamado, it does not require an oven to make—the Musui will do all the work, resulting in an incredibly soft, moist cake.

Tailored for: Musui–Kamado

INGREDIENTS
(Serves 8)

Topping
3 tablespoons (40 g) unsalted butter, melted
¼ cup (50 g) brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 20-oz can pineapple slices, drained
Maraschino cherries

Batter
3 tablespoons (42 g) unsalted butter, melted
½ cup (100 g) sugar
1½ cups (170 g) all-purpose flour
100 ml milk, room temperature
1 large egg, beaten
1¾ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon kosher salt

DIRECTIONS

Lay parchment paper in the pot. Pour in melted butter, sprinkle brown sugar and spices on top and spread evenly. Arrange pineapple rings over brown sugar mixture and place cherry in center of each ring.
For the Batter, combine melted butter and sugar and beat until fairly smooth. Gradually add flour and milk alternatively to minimize lumps. Add rest of the ingredients and stir well.
Pour Batter in the pot, cover and bake over [LOW] heat for 15 minutes. Vent steam after 15 minutes and bake for another 15 minutes until toothpick comes out clean. When venting steam, lightly wipe the lid to remove excess moisture.
Flip onto a plate and let brown sugar mixture drizzle over the cake. Serve warm or at room temperature.

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8 Recipes for a Spectacular Lunar New Year Feast