How to Prepare Favorite Chirashizushi with Leftovers from Osechi

Chirashizushi with Leftovers from Osechi Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Chirashizushi with Leftovers from Osechi” recipe we have found so far. This will be smell and look delicious.

Ingredients of Chirashizushi with Leftovers from Osechi

1. You need 2 cup of Leftover osechi vegetables.
2. You need 1 of Salmon roe, prawns or pickled baby herrings.
3. Make ready 1 of Datemaki omelet or hard scrambled eggs.
4. Make ready 540 ml of Japanese rice or rice for sushi.
5. Take 100 ml of Sweet vinegar recipe.

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.Use up all the osechi food and your family will love this!If you choose colourful toppings, it'll look gorgeous.

Chirashizushi with Leftovers from Osechi instructions

1. Chop the shitake mushrooms, lotus roots, konyaku and bamboo shoots finely. Cut the pickled baby herrings or octopus into small bite sizes..
2. 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..
3. Cook the rice until al dente as in []. Mix in the sweet vinegar without mashing the rice grains. Add sesame seeds if you like..
4. 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..
5. .
6. This is my chirashizushi for 2011. I added vinegared octopus and it looked very colourful..

Chirashizushi with Leftovers from Osechi instructions.Chop the shitake mushrooms, lotus roots, konyaku and bamboo shoots finely.Cut the pickled baby herrings or octopus into small bite sizes.

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.