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. Today, I will introduce basic Tosazu, Tosazu jelly dressing, and Marinated octopus and cucumber with using Tosazu. Ingredients [Tosazu] 150 mL water 100 mL rice vinegar 50 mL soy sauce 50 g sugar 5 g bonito flakes 5 cm Kombu kelp [Tosazu Jelly Dressing] 5 g gelatine powder with 20 mL of water 160 mL Tosazu [Marinated Octopus and cucumber] (2 servings) 150 g boiled octopus 100 g cucumber a preferred amount of Tosazu Instructions [Tosazu] Remove dust from the […]
I have already posted some Sushi recipes. Here, I would love to introduce how to prepare Sushi rice. Ingredients (for 2~3 servings (3~4 servings)) Uncooked rice: 400 mL (600 mL) Water: 400 mL (600 mL) Kombu kelp: 5 cm (A) Sugar: 3 tbsp (5 tbsp) (A) Rice vinegar: 40 mL (60 mL) (A) Salt: 2 tsp (1 tbsp) Instructions Rinse the rice and soak it for about 1 hour. Put the rice in a pot or a rice cooker. Pour some water then put the Kombu kelp in it. Cook the rice. To learn how to cook rice, check this page. Prepare Sushi vinegar. Mix condiments (A) and stir to […]
I can eat pickled zucchini endlessly. You can also prepare some for your BBQ party. The quickly pickled zucchini will be a good friend of grilled meat! Ingredients Zucchini: 1 Salt: 1~2 tsp Rice vinegar: 1~2 tbsp Sliced red chilli pepper: 2 dashes Instruction Cut the zucchini into round thin slices. If you slice it very thinly, you can prepare it faster. Put in the zucchini in a plastic bag. Add salt, rice vinegar and sliced red chilli peppers in it. Let it rest in a fridge for at least 30 minutes until it becomes tender.