Hello, 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 a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a 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 recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono) is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook tosazu, jelly dressing, and marinated octopus and cucumber (tosazu and sunomono) using 13 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono):
- Take [Tosazu]
- Get 150 mL water
- Prepare 100 mL rice vinegar
- Prepare 50 g sugar
- Get 5 g bonito flakes (Katsuobushi)
- Take 5 cm Kombu kelp
- Get [Tosazu Jelly Dressing]
- Make ready 5 g gelatine powder with 20 mL of water
- Prepare 160 mL Tosazu
- Get [Marinated Octopus and Cucumber]
- Get 150 g boiled octopus
- Get 100 g cucumber
- Take 1 preferred amount of Tosazu
Instructions 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 it up with this special dish tosazu, jelly dressing, and marinated octopus and cucumber (tosazu and sunomono) recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
