Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chirashizushi with leftovers from osechi. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Chirashizushi with Leftovers from Osechi is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Chirashizushi with Leftovers from Osechi is something which I’ve loved my whole 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 must first prepare a few ingredients. You can have chirashizushi with leftovers from osechi using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chirashizushi with Leftovers from Osechi:
- Prepare 2 cup Leftover osechi vegetables
- Take 1 Salmon roe, prawns or pickled baby herrings
- Get 1 Datemaki omelet or hard scrambled eggs
- Prepare 540 ml Japanese rice or rice for sushi
- Take 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 is going to wrap this up with this special food chirashizushi with leftovers from osechi recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
