Chirashizushi with Leftovers from Osechi

Name: Chirashizushi with Leftovers from Osechi
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

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.
The cooking liquid of frozen prawns is very tasty so make clear broth with this. You can add leftover kamaboko fish cakes. Recipe by Kimiko

Use up all the osechi food and your family will love this!

cookpad.japan @cookpad_jp

Use up all the osechi food and your family will love this!

Saved

Ingredients

2 cupLeftover osechi vegetables
1Salmon roe, prawns or pickled baby herrings
1Datemaki omelet or hard scrambled eggs
540 mlJapanese rice or rice for sushi
100 mlSweet vinegar recipe

Saved

Steps

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.