Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chirashizushi with leftovers from osechi. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look 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 meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Chirashizushi with Leftovers from Osechi is something which I’ve loved my entire life.
To begin with this particular 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 cook that.
The ingredients needed to make Chirashizushi with Leftovers from Osechi:
- Get 2 cup Leftover osechi vegetables
- Get 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
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.
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.
- 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 for this exceptional food chirashizushi with leftovers from osechi recipe. Thank you very much for reading. I am 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, colleague and friends. Thank you for reading. Go on get cooking!
