Chirashizushi with Leftovers from Osechi

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Chirashizushi with Leftovers from Osechi. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chirashizushi with Leftovers from Osechi is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It's simple, it's quick, it tastes delicious. They are nice and they look wonderful. Chirashizushi with Leftovers from Osechi is something which I have loved my entire life.

Many things affect the quality of taste from Chirashizushi with Leftovers from Osechi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chirashizushi with Leftovers from Osechi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can cook Chirashizushi with Leftovers from Osechi using 5 ingredients and 6 steps. Here is how you cook it.

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.
The cooking liquid of frozen prawns is very tasty so make clear broth with this. You can add leftover kamaboko fish cakes. Recipe by Kimiko

Ingredients and spices that need to be Prepare to make Chirashizushi with Leftovers from Osechi:

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

Instructions to make 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.
5. 
6. This is my chirashizushi for 2011. I added vinegared octopus and it looked very colourful.

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So that's going to wrap this up with this special food Step-by-Step Guide to Make Super Quick Homemade Chirashizushi with Leftovers from Osechi. Thank you very much for your time. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!