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 [Recipe ID:261410]. 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.
This is my chirashizushi for 2011. I added vinegared octopus and it looked very colourful.
Story Behind this Recipe
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.