Hi, I am Clara. Today, I will show you a way to prepare tosazu, jelly dressing, and marinated octopus and cucumber (tosazu and sunomono) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono) Recipe
Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono) is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono) is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have tosazu, jelly dressing, and marinated octopus and cucumber (tosazu and sunomono) using 13 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono):
- Get [Tosazu]
- Prepare 150 mL water
- Make ready 100 mL rice vinegar
- Take 50 g sugar
- Prepare 5 g bonito flakes (Katsuobushi)
- Make ready 5 cm Kombu kelp
- Take [Tosazu Jelly Dressing]
- Get 5 g gelatine powder with 20 mL of water
- Take 160 mL Tosazu
- Take [Marinated Octopus and Cucumber]
- Prepare 150 g boiled octopus
- Prepare 100 g cucumber
- Prepare 1 preferred amount of Tosazu
Steps to make Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono):
- [Tosazu] - Remove dust from the Kombu kelp with a dampened kitchen paper with .
- Put all liquids and sugar in a pan and start heating. Place the Kombu kelp.
- When the liquid becomes warm, put the bonito flakes in the pan.
- Keep heating over medium-low heat with skimming the form from the surface. Be careful not to boil the broth.
- [Tosazu Jelly Dressing] - Soak the gelatine powder in 20 mL of water until swollen.
- Put the Tosazu in a small pan and heat over medium-low heat until bubbles pop out.
- Add the soaked gelatine to the pan and mix them thoroughly.
- Pour the jelly liquid to a plastic container.
- When it cools, place the plastic container into the fridge and let set until the jelly has set.
- Add some rice vinegar (not included in the recipe) and crush the jelly with a spoon. Dress salad with this Tosazu jelly.
- [Marinated Octopus and cucumber (Sunomono)] - Cut the octopus into bite-size chunks. Wash the octopus with rice vinegar (not included in the recipe). Remove the excess vinegar.
- Thinly slice the cucumber and rub salt (not included in the recipe). Leave it for about 5 mins. Drain the excess water.
- Mix the octopus and the cucumber with the Tosazu. Serve in a nice bowl!
So that’s going to wrap this up for this distinctive dish tosazu, jelly dressing, and marinated octopus and cucumber (tosazu and sunomono) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
