Guide to Prepare Chirashizushi with Leftovers from Osechi

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chirashizushi with leftovers from osechi. It is one of my favorites. This time, I am going to make it a bit tasty. 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 easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Chirashizushi with Leftovers from Osechi is something that I have loved my whole life.

Steps to Prepare Chirashizushi with Leftovers from Osechi

To begin 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 cook it.

Ingredients

The ingredients needed to make Chirashizushi with Leftovers from Osechi:

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

Instructions

Steps to make Chirashizushi with Leftovers from Osechi:

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.
6. This is my chirashizushi for 2011. I added vinegared octopus and it looked very colourful.

As simple as that How to Prepare Chirashizushi with Leftovers from Osechi

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