Steps to Make Homemade 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 Spending less Within the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That's a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we are unable to adjust things for the better without everyone's active participation. These adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Keep reading for some approaches to go green and save energy, generally in the kitchen.

A lot of electricity is actually consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is clean, which means that the motor needs to operate less frequently, will also save electricity.

The kitchen by itself provides you with many small ways by which energy and money can be saved. It is pretty uncomplicated to live green, after all. Mostly, all it takes is a bit of common sense.

We hope you got insight 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 cook it.

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

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