Steps to Prepare Award-winning Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono)

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Before you jump to Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.

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You may well prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. The energy used by cooking in an oven is actually greater by 75%, and maybe this small bit of knowledge will spur you on to use the microwave more frequently. When it relates to boiling water and steaming vegetables, you can save plenty of energy and do the job faster with countertop appliances rather than a stove. Many men and women wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. You get the greatest energy savings by totally loading the dishwasher just before commencing a wash cycle. Preserve even more money by air drying as well as cool drying your dishes instead of heat drying them.

As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. It is reasonably easy to live green, after all. A lot of it really is simply utilizing common sense.

We hope you got benefit from reading it, now let's go back to tosazu, jelly dressing, and marinated octopus and cucumber (tosazu and sunomono) recipe. To make tosazu, jelly dressing, and marinated octopus and cucumber (tosazu and sunomono) you need 13 ingredients and 13 steps. Here is how you do that.

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

1. Prepare of [Tosazu].
2. Get of water.
3. Provide of rice vinegar.
4. Use of sugar.
5. Take of bonito flakes (Katsuobushi).
6. Get of Kombu kelp.
7. Prepare of [Tosazu Jelly Dressing].
8. Provide of gelatine powder with 20 mL of water.
9. Get of Tosazu.
10. Take of [Marinated Octopus and Cucumber].
11. Provide of boiled octopus.
12. You need of cucumber.
13. Take of 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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