Chirashizushi with Leftovers from Osechi ~ Happy Cooking - now is being sought after by many civil around us, one of them is We. They already are get used to use internet on smartphone to find information to be used insight. Therefore Our give Information about Chirashizushi with Leftovers from Osechi is could we make it example. Chirashizushi with Leftovers from Osechi 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.
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. our able to create Chirashizushi with Leftovers from Osechi to take advantage of 5 ingredient 6 step. the following Your way for make it.
The ingredients for cooking Chirashizushi with Leftovers from Osechi
- capable need to provide 2 cup Leftover osechi vegetables.
- Please prepare 1 Salmon roe, prawns or pickled baby herrings.
- You need 1 Datemaki omelet or hard scrambled eggs.
- You need to prepare 540 ml Japanese rice or rice for sushi.
- Please buddy prepare 100 ml Sweet vinegar recipe.
The cooking liquid of frozen prawns is very tasty so make clear broth with this. You can add leftover kamaboko fish cakes. Use up all the osechi food and your family will love this! If you choose colourful toppings, it'll look gorgeous.
The Instructions how to make Chirashizushi with Leftovers from Osechi
- 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..
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. Use up all the osechi food and your family will love this! If you choose colourful toppings, it'll look gorgeous.
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