Chirashizushi with Leftovers from Osechi.
You can have Chirashizushi with Leftovers from Osechi using 5 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Chirashizushi with Leftovers from Osechi
- Prepare 2 cup of Leftover osechi vegetables.
- It’s 1 of Salmon roe, prawns or pickled baby herrings.
- You need 1 of Datemaki omelet or hard scrambled eggs.
- It’s 540 ml of Japanese rice or rice for sushi.
- You need 100 ml of Sweet vinegar recipe.
Chirashizushi with Leftovers from Osechi step by step
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..
