Tosazu Recipes

CUCUMBER AND SEAWEED SUNOMONO (VINEGAR DRESSING)

Steps:

• Soak dried wakame in a bowl filled with water for about 10-15 minutes until rehydrated. Drain water well and move to a mixing bowl. If the wakame is not cut into bite size pieces, you need to cut them into about 2cm / 1 inch length.
• Sprinkle salt over the cucumber and massage in to soften the cucumber. Squeeze to remove excess water well. Add to the bowl and mix with wakame.
• Combine vinegar marinade ingredients and mix well.
• When ready to serve, add vinegar dressing to ingredients and mix well. Serve immediately (Note 3).

TOSAZU

Steps:

• Put the sanbaizu and mirin in a pot and bring to a boil.
• Add the katsuobushi flakes and turn off the heat.
• Let it sit a little, then strain in a cheesecloth. Aaaand that's it!

SAUTEED SCALLOPS WITH CUCUMBER AND KIWI

Steps:

• Combine sauce ingredients in a saucepan. Heat but do not bring to a boil. For variation, feel free to add orange juice, lemon or lime juice.
• Before cooking, place scallops in salted ice water to renew; pat dry. Season with Sichimi and saute. Place scallops on a plate with the kiwi, cucumbers and the sauce.

OSHITASHI WITH TOSAZU

Steps:

• In a small mixing bowl, combine the rice vinegar, soy sauce, and bonito flakes. Let the ingredients infuse at least 4 hours or overnight. Strain through a cheesecloth.
• Bring a large pot of salted water to boil. Add the spinach, and cook for 2 minutes. Plunge the spinach into a bowl of ice water to stop the cooking, and drain in a colander. Using your hands, squeeze out any excess water from the spinach.
• Divide the spinach into four portions. Using a bamboo sushi roller, roll each portion of the spinach into a tight cylinder, four inches long. Slice each cylinder across the middle on an angle.
• Place two spinach rolls on each plate; drizzle 2 tablespoons of sauce over each serving.