Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, chirashizushi with leftovers from osechi. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Chirashizushi with Leftovers from Osechi is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Chirashizushi with Leftovers from Osechi is something that I have loved my entire life. They are fine and they look fantastic.
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 begin with this recipe, we have to first prepare a few components. You can cook 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:
- Take 2 cup Leftover osechi vegetables
- Get 1 Salmon roe, prawns or pickled baby herrings
- Prepare 1 Datemaki omelet or hard scrambled eggs
- Take 540 ml Japanese rice or rice for sushi
- Make ready 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.1. 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 exceptional food chirashizushi with leftovers from osechi recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
