Best Idea to Cooking 5-Star Chirashizushi with Leftovers from Osechi
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To prepare an extraordinary Chirashizushi with Leftovers from Osechi, here are the ingridients needed:
- Take 2 cup of Leftover osechi vegetables.
- Use 1 of Salmon roe, prawns or pickled baby herrings.
- Prepare 1 of Datemaki omelet or hard scrambled eggs.
- Get 540 ml of Japanese rice or rice for sushi.
- Provide 100 ml of Sweet vinegar recipe.
After readying the components, next you are ready to cook your appetizing Chirashizushi with Leftovers from Osechi by following the instructions below:
- 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..
It is initially steamed, then grilled over charcoal with a rich sweet soy flavoured sauce. 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. "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. Sometimes I crave for wine with sushi.
Recipe : Chirashizushi with Leftovers from Osechi
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Simple tips to make Chirashizushi with Leftovers from Osechi
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