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

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, tosazu, jelly dressing, and marinated octopus and cucumber (tosazu and sunomono). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, 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 get started with this recipe, we must prepare a few ingredients. You can cook tosazu, jelly dressing, and marinated octopus and cucumber (tosazu and sunomono) using 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono):
  1. Get [Tosazu]
  2. Prepare 150 mL water
  3. Get 100 mL rice vinegar
  4. Take 50 g sugar
  5. Take 5 g bonito flakes (Katsuobushi)
  6. Make ready 5 cm Kombu kelp
  7. Make ready [Tosazu Jelly Dressing]
  8. Prepare 5 g gelatine powder with 20 mL of water
  9. Get 160 mL Tosazu
  10. Get [Marinated Octopus and Cucumber]
  11. Get 150 g boiled octopus
  12. Get 100 g cucumber
  13. Make ready 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!

So that is going to wrap it up with this exceptional food tosazu, jelly dressing, and marinated octopus and cucumber (tosazu and sunomono) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!