[Tosazu]
Remove dust from the Kombu kelp with a dampened kitchen paper with Sake.
Put all liquids and sugar in a pan and start heating. Place the Kombu kelp.
When the liquid becomes warm, put the bonito flakes in the pan.
Keep heating over medium-low heat with skimming the form from the surface. Be careful not to boil the broth.
[Tosazu Jelly Dressing]
Soak the gelatine powder in 20 mL of water until swollen.
Put the Tosazu in a small pan and heat over medium-low heat until bubbles pop out.
Add the soaked gelatine to the pan and mix them thoroughly.
Pour the jelly liquid to a plastic container.
When it cools, place the plastic container into the fridge and let set until the jelly has set.
Add some rice vinegar (not included in the recipe) and crush the jelly with a spoon. Dress salad with this Tosazu jelly.
[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.
Thinly slice the cucumber and rub salt (not included in the recipe). Leave it for about 5 mins. Drain the excess water.
Mix the octopus and the cucumber with the Tosazu. Serve in a nice bowl!
