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

Hey everyone, it’s Brad, welcome to my 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. For mine, I’m gonna 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 current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono) is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must 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 that.

The ingredients needed to make Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono):

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

Steps 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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