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Chirashizushi With Leftovers From Osechi Recipe

Chirashizushi with Leftovers from Osechi Recipe
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Prepare the ingredients before making Chirashizushi with Leftovers from Osechi in your home. Then, follow these steps below to serve Chirashizushi with Leftovers from Osechi for your family or friends.

Ingredients: Chirashizushi with Leftovers from Osechi

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

How to Make Chirashizushi with Leftovers from Osechi

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Chirashizushi with Leftovers from Osechi in your home by yourself.

    Step 1
  • Chop the shitake mushrooms, lotus roots, konyaku and bamboo shoots finely. Cut the pickled baby herrings or octopus into small bite sizes.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 5
  • This is my chirashizushi for 2011. I added vinegared octopus and it looked very colourful.
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