How to make an authentic japanese appetizer.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with less acidity.

dashi

🥗Healthier: vegetable broth

💰Cheaper: instant dashi powder

Vegetable broth provides a lighter flavor while instant dashi is cost-effective.

mirin

🥗Healthier: sake + sugar

💰Cheaper: sweet cooking wine

Sake with sugar mimics mirin's sweetness and depth.

kombu

💰Cheaper: seaweed flakes

Seaweed flakes can provide umami at a lower cost.

Add 180 g dashi to a pot.

Add 60 g rice vinegar and 30 g mirin to the pot.

If possible, add 30 g soy sauce to the pot.

Heat the mixture until it boils, then remove from heat.

Add 5 g bonito flakes to the pot and let it cool for 1 hour.

Strain the mixture using kitchen paper to make clear tosazu.

Measure 3 g powdered gelatin and add 15-20 g tosazu to it, mixing quickly.

Let the gelatin sit for about 5 minutes to absorb water, then warm it in hot water until dissolved.

Add the dissolved gelatin to the tosazu in a circular motion and mix gently.

Refrigerate for at least 2 hours before use.

Prepare vegetables by cutting them appropriately.

Blanch the vegetables in boiling water, then transfer to ice cold water to retain crunchiness.

Peel the skin off the cherry tomatoes after blanching them for 20-30 seconds.

Squeeze out excess water from the blanched vegetables before serving.

Arrange the vegetables and tosazu jelly on a glass plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens