Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chirashizushi with leftovers from osechi. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Chirashizushi with Leftovers from Osechi is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Chirashizushi with Leftovers from Osechi is something which I’ve loved my entire life.
Chirashizushi with Leftovers from Osechi Use up all the osechi food and your family will love this! If you choose colourful toppings, it'll look gorgeous. You wouldn't think they were leftovers.
To get started with this particular recipe, we have to first prepare a few components. You can have chirashizushi with leftovers from osechi using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chirashizushi with Leftovers from Osechi:
- Take 2 cup Leftover osechi vegetables
- Get 1 Salmon roe, prawns or pickled baby herrings
- Get 1 Datemaki omelet or hard scrambled eggs
- Make ready 540 ml Japanese rice or rice for sushi
- Get 100 ml Sweet vinegar recipe
If you choose colourful toppings, it'll look gorgeous. Chirashizushi with Leftovers from Osechi step by step. Chop the shitake mushrooms, lotus roots, konyaku and. Use up all the osechi food and your family will love this!
Steps to make Chirashizushi with Leftovers from Osechi:
- Chop the shitake mushrooms, lotus roots, konyaku and bamboo shoots finely. Cut the pickled baby herrings or octopus into small bite sizes.
- Cook the frozen prawns in strong Japanese dashi stock quickly to defrost and turn the heat off. Leave to cool the prawns in the liquid.
- Cook the rice until al dente as in []. Mix in the sweet vinegar without mashing the rice grains. Add sesame seeds if you like.
- Mix in the step 1 vegetables, prawns and pickled baby herrings into the step 3 rice. Garnish with datemaki omelet or hard scrambled eggs, boiled snow peas, and salmon roe on top.1. This is my chirashizushi for 2011. I added vinegared octopus and it looked very colourful.
If you choose colourful toppings, it'll look gorgeous. You wouldn't think they were leftovers. The cooking liquid of frozen prawns is very tasty so make clear broth with this. You can add leftover kamaboko fish cakes. Use up all the osechi food and your family will love this!
So that’s going to wrap it up for this special food chirashizushi with leftovers from osechi recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
