Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono)
Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono)

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, tosazu, jelly dressing, and marinated octopus and cucumber (tosazu and sunomono). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono) is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono) is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have 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):
  1. Make ready [Tosazu]
  2. Take 150 mL water
  3. Prepare 100 mL rice vinegar
  4. Make ready 50 g sugar
  5. Get 5 g bonito flakes (Katsuobushi)
  6. Make ready 5 cm Kombu kelp
  7. Get [Tosazu Jelly Dressing]
  8. Make ready 5 g gelatine powder with 20 mL of water
  9. Make ready 160 mL Tosazu
  10. Take [Marinated Octopus and Cucumber]
  11. Prepare 150 g boiled octopus
  12. Prepare 100 g cucumber
  13. Get 1 preferred amount of Tosazu
Instructions to make Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono):
  1. [Tosazu] - Remove dust from the Kombu kelp with a dampened kitchen paper with Sake.
  2. Put all liquids and sugar in a pan and start heating. Place the Kombu kelp.
  3. When the liquid becomes warm, put the bonito flakes in the pan.
  4. Keep heating over medium-low heat with skimming the form from the surface. Be careful not to boil the broth.
  5. [Tosazu Jelly Dressing] - Soak the gelatine powder in 20 mL of water until swollen.
  6. Put the Tosazu in a small pan and heat over medium-low heat until bubbles pop out.
  7. Add the soaked gelatine to the pan and mix them thoroughly.
  8. Pour the jelly liquid to a plastic container.
  9. When it cools, place the plastic container into the fridge and let set until the jelly has set.
  10. Add some rice vinegar (not included in the recipe) and crush the jelly with a spoon. Dress salad with this Tosazu jelly.
  11. [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.
  12. Thinly slice the cucumber and rub salt (not included in the recipe). Leave it for about 5 mins. Drain the excess water.
  13. Mix the octopus and the cucumber with the Tosazu. Serve in a nice bowl!

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