Steps to Prepare Homemade Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Steps to Prepare Ultimate Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival), 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 Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival) 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 particular recipe, we have to first prepare a few ingredients. You can have Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival) using 6 ingredients and 10 steps. Here is how you can achieve that.

I came up with these decorations to top oshizushi for Hina Matsuri. See. The plum vinegar colors the radish beautifully, but whether or not it's palatable is another matter. If you use kamaboko instead, it's fuss-free and edible, too. How about a small sized block of ham? Feel free to come up with your own ideas. If you use takuan pickles, they are already colored yellow and white. Recipe by Mariba

Ingredients and spices that need to be Make ready to make Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival):

1. 1 dash Daikon radish (aokubi variety)
2. 100 ml Plum vinegar
3. 2 Your choice of beans or similar sized food
4. 2 Cherry tomatoes
5. 5 cm Cucumber
6. 1 few Toothpicks

Instructions to make to make Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival)

1. I came up with this recipe to decorate the following oshizushi:.
2. Slice off a 1 cm thick round of daikon radish, slice it into 2 half moons. Using a sharp knife, make a slit down the center from the flat edge to make pockets. Cut the florettes from a thin slice of daikon with flower-shaped cutters.
3. I prepared two half-moon slices each: two from a green skinned (aokubi) daikon, and two from a white daikon. Then, I peeled the skins from one of each (to see how the color differs when pickled.)
4. The red marinade is plum vinegar, and the white is a strong salt water. The photo was taken after letting them pickle overnight. The florettes on the right are a light pink color.
5. These are made with peeled daikons. The color seeped in well. Pack the pockets with sushi rice.
6. With the skin on the daikon, the color doesn't seep in well. The small flowers absorbed the color, so they add a nice touch.
7. One of the heads is a gingko nut. For details, see the following:. You could also use amanatto.
8. The other head is made from a soy bean. See the following recipe:. https://cookpad.com/us/recipes/140667-chocolate-caramel-steamed-bread
9. The daikon pickled in plum vinegar turn out very sour and salty, so if eaten, will give you a surprise. Using a large white and red kamaboko would be fuss-free and tastier.
10. The 'bonbori' lantern ornaments are made from cherry tomatoes. The cucumbers in Step 9 are made by carving into the center in a zig-zagged pattern with a sharp-tipped knife.

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So that's going to wrap this up with this special food Recipe of Ultimate Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival). Thanks so much for reading. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!