Easiest Way to Prepare Homemade Chirashizushi with Leftovers from Osechi

Hey everyone, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, How to Prepare Perfect Chirashizushi with Leftovers from Osechi. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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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 begin with this particular recipe, we have to first prepare a few ingredients. You can cook Chirashizushi with Leftovers from Osechi using 5 ingredients and 6 steps. Here is how you cook that.

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 Get 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

Steps 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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