Chirashizushi with Leftovers from Osechi. This recipe for Japanese chirashizushi, known as scattered sushi, is served on plates or in bo. Great recipe for Chirashizushi with Leftovers from Osechi. Use up all the osechi food and your family will love this!

Chirashizushi with Leftovers from Osechi This video is a recipe of Chirashizushi.このチャンネルでは料理の作り方を紹介しています。今回はすし太郎を使ったちらし寿司の作り方です。 Chirashi sushi is made of sushi rice and a colorful medley of vegetables, egg crepe, sashimi as toppings. Learn how to make this quick and easy recipe! Chirashi Sushi (we say Chirashizushi in Japan) is bright and colorful sushi that the Japanese eat on happy occasions. Chirashizushi with Leftovers from Osechi highly diverse and have mind taste that unique. Few types of Chirashizushi with Leftovers from Osechi recipes are also sufficient easy to process and dont pick up long. Although not everybody likes Chirashizushi with Leftovers from Osechi food, currently few people are got attached and like the sundry Chirashizushi with Leftovers from Osechi foods available. This can be seen of the number of restaurants that supply Chirashizushi with Leftovers from Osechi as one of the serving. You can cook Chirashizushi with Leftovers from Osechi using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chirashizushi with Leftovers from Osechi

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

This Japanese recipe for chirashizushi, also known as scattered sushi, is a special-occasion dish served on plates or in bowls with colorful toppings. Spread simmered shiitake, cucumber, imitation crab meat, and omelet strips over rice. 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 with Leftovers from Osechi step by step

  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..

Individually served Chirashizushi - chirashi don. The pack indicates 'Roasted' but the proper way of making unary no kabayaki is not roasting it. Sometimes I crave for wine with sushi. It's often cooked for celebrating special occasions, such as festivals and birthdays. You can use your favorite sushi toppings.

Obtain ingredients for production Chirashizushi with Leftovers from Osechi recipes is also not tough. You can easily get the main ingredients at the proximate supermarket and indeed on the market. There are much kinds of Chirashizushi with Leftovers from Osechi that are simple and quick to process into delicious dish. You can always praxis this Chirashizushi with Leftovers from Osechi recipe at home, and can serve it to your children and extended family. If you wish to cook another foods on our website, we provide various types of food recipes which are of course very delicious and enjoyable to enjoy, please try them.