Chirashizushi with Leftovers from Osechi.
Hey everyone, it is John, welcome to our recipe page. Today, we're going 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 well liked of current trending foods in the world. It's simple, it is quick, it tastes delicious. It's enjoyed by millions every day. Chirashizushi with Leftovers from Osechi is something that I have loved my whole life. They're nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have chirashizushi with leftovers from osechi using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chirashizushi with Leftovers from Osechi:
- {Make ready 2 cup of Leftover osechi vegetables.
- {Get 1 of Salmon roe, prawns or pickled baby herrings.
- {Make ready 1 of Datemaki omelet or hard scrambled eggs.
- {Make ready 540 ml of Japanese rice or rice for sushi.
- {Make ready 100 ml of Sweet vinegar recipe.
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..
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- This is my chirashizushi for 2011. I added vinegared octopus and it looked very colourful..
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