How to Cook Yummy Chirashizushi with Leftovers from Osechi

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Chirashizushi with Leftovers from Osechi. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Chirashizushi with Leftovers from Osechi Recipe. This video will show you how to make Chirashi Sushi (Chirashizushi), a kind of sushi dish with thinly sliced Sashimi raw fish placed over a bed of sushi. Chirashi Sushi (we say Chirashizushi in Japan) is a bright and colorful sushi that the Japanese eat on happy occasions.

You can cook Chirashizushi with Leftovers from Osechi using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chirashizushi with Leftovers from Osechi

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

Nama-chirashi, or chirashizushi with raw ingredients.Chirashizushi (ちらし寿司, lit. scattered sushi) is a bowl of sushi rice with other ingredients mixed This type of chirashizushi is decoratively topped with nigirizushi's main ingredients (seafood slices, etc) in the center and various other ingredients on.Individually served Chirashizushi - chirashi don.The pack indicates 'Roasted' but the proper way of making unary no kabayaki is not roasting it.

Chirashizushi with Leftovers from Osechi instructions

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..

Spread simmered shiitake, cucumber, imitation crab meat, and omelet strips over rice.Chirashizushi is one of the most common sushi varieties prepared in Japanese households.This unusual version (often referred to as scattered sushi) consists of a bowl of sushi rice complemented with a wide group of Chirashizushi. (Scattered Sushi, Chirashi Sushi, ちらし寿司, Chirashi).

It is initially steamed, then grilled over charcoal with a rich sweet soy flavoured sauce. "Chirashizushi" is known as scattered sushi and is served on plates or bowls with colorful toppings.It's often cooked for celebrating special occasions, such as festivals and birthdays.You can use your favorite sushi toppings.Chirashizushi was one of those dishes, and her version was always loaded with seasoned vegetables and topped with a scattering of vibrant sugar peas, egg and red ginger.Sometimes I crave for wine with sushi.