Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chirashizushi with leftovers from osechi. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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.
Chirashizushi with Leftovers from Osechi is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Chirashizushi with Leftovers from Osechi is something that I have loved my entire life.
To get started with this recipe, we have to 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:
- Prepare 2 cup Leftover osechi vegetables
- Make ready 1 Salmon roe, prawns or pickled baby herrings
- Make ready 1 Datemaki omelet or hard scrambled eggs
- Prepare 540 ml Japanese rice or rice for sushi
- Get 100 ml Sweet vinegar recipe
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! If you choose colourful toppings, it'll look gorgeous.
Instructions 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.
- This is my chirashizushi for 2011. I added vinegared octopus and it looked very colourful.
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! If you choose colourful toppings, it'll look gorgeous.
So that’s going to wrap it up with this special food chirashizushi with leftovers from osechi recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
