Culinary Studio Karinary Art 2014.Dec.
Ingredients
| Boiled Octopus (Leg) | 1 piece... Cut into random chunks |
| Kazunoko (Herring Roe) | 1 piece... Desalted and cut into 1.5cm cubes |
| Daikon Radish | 150g... Cut into 1.5cm cubes |
| Kyo Carrot | 25g... Cut into 1.5cm cubes |
| Cucumber | 1/2 piece... Rubbed with salt, blanched, and cut into random chunks |
| Kombu (Seaweed) | 1 piece (5x5cm) |
Tosazu Vinegar and Seasonings
| Vinegar | 50ml |
| Dashi Stock | 75ml |
| Mirin | 25ml |
| Light Soy Sauce | 25ml |
Procedure
- Prepare 1.5% saltwater (500ml water + 1/2 tablespoon salt), add kombu, and soak daikon radish and carrot for about 2 hours. Then drain and pat dry with paper towels.
- Bring the Tosazu Vinegar to a brief boil and let it cool.
- Marinate the octopus, kazunoko, daikon radish, carrot, and cucumber in the Tosazu Vinegar for about 3 hours.