Recipe: Perfect Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono)

Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono). Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono) Mogco Tokyo Tokyo, Japan Tosazu is Japanese liquid for marinade with bonito dashi soup stock. Tosazu is used for marinated foods such as fresh white fish (Sunomono) because of its umami and mild taste. Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono) Tosazu is Japanese liquid for marinade with bonito dashi soup stock.

Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono) Tosazu is used for marinated foods such as fresh white fish (Sunomono) because of its umami and mild taste. Today's dressing is called "sanbaizu" and you can find these dressings in Japanese Dressings. Sanbaizu has a stronger vinegar flavour which marinates octopus well. 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.

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

  1. Prepare of [Tosazu].
  2. It’s 150 mL of water.
  3. Prepare 100 mL of rice vinegar.
  4. It’s 50 g of sugar.
  5. Prepare 5 g of bonito flakes (Katsuobushi).
  6. Prepare 5 cm of Kombu kelp.
  7. Prepare of [Tosazu Jelly Dressing].
  8. Prepare 5 g of gelatine powder with 20 mL of water.
  9. Prepare 160 mL of Tosazu.
  10. You need of [Marinated Octopus and Cucumber].
  11. It’s 150 g of boiled octopus.
  12. It’s 100 g of cucumber.
  13. Prepare 1 of preferred amount of Tosazu.

WHAT'S SPECIAL Tosazu is a fishy take on the standard sanbaizu sunomono dressing, and includes smokey katsuobushi. Tosa is the old name for what is known today as Kochi prefecture, on the island of Shikoku, Japan. Tosazu jure / jelly dressing of sweetened soy sauce vinegar infused with bonito flakes A jelly dressing for summer. A tiny amount of gelatin turns a common sunomono dressing into a shiny crystal coating that clings to the surface of ingredients.

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

  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!.

Tosazu (土佐酢) is a vinegar-based Japanese dressing and is also the mildest dressing. It is a variation of the fundamental dressing called Sanbaizu (三杯酢). Tosazu is made by adding bonito dashi stock to Sanbaizu. Octopus, seaweed, cucumber and tosazu sauce. Shrimp, seaweed, cucumber and tosazu sauce.

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