Oshitashi With Tosazu Recipes

OYSTERS WITH TOSAZU DRESSING 3 WAYS

Steps:

• Remove oysters from the shells and place the oysters in a sieve. Sprinkle salt over the oysters and massage gently several times with your hand.
• Rinse the oysters well under cold running water and drain well.
• Clean the shells, removing tiny broken shell pieces. Drain water well.
• Return the oysters back to the shells and place them on a large serving plate.
• Pour 1 teaspoon of Tosazu over each oyster, then place ½ teaspoon of shallots on each oysters.
• Pick ¼ teaspoon each of momiji oroshi, squeeze slightly to get excess moisture out if necessary, and place it on the oysters.
• Roll perilla leaves together and cut the roll to 1mm thick all the way through. Untangle the rolled strands.
• Pour 1 teaspoon of Tosazu over each oyster.
• Spread equal portions of perilla on the oysters, then place a small pinch of grated ginger in the centre of each oyster.
• Pour 1 teaspoon of Tosazu over each oyster.
• Sprinkle 1 teaspoon of chives on each oyster, covering half of the lip-side of the oyster.
• Sprinkle ground seaweed over the white side of the oyster.
• Place several ikura in the center of each oyster.

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!

SPINACH OHITASHI (JAPANESE SPINACH SALAD WITH SAVORY BROTH)

Steps:

• Gather all the ingredients.

OSHITASHI (JAPANESE SPINACH SALAD WITH ROASTED SESAME)

Steps:

• Toast the sesame seeds in a skillet until lightly colored. Cool.
• Add the spinach to a large saucepan of boiling water and cook 2 to 3 minutes until wilted.
• Have an ice bath ready.
• Drain the spinach in a colander, shock in the ice bath (to retain color of spinach), then drain again.
• Squeeze dry and place in a bowl.
• Mix the cooked spinach with the soy sauce, mirin and sesame seeds.
• Serve at room temperature.

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.

CHARD OSHITASHI

Steps:

• Bring a large pot of water to a boil. Working in batches, add chard and cook, adding more chard as space allows, until barely tender, 3 to 4 minutes. Drain, then submerge chard in a bowl of ice water.
• When chard is cool, drain again, squeeze out excess liquid, and cut into bite-size pieces. Toss chard with soy sauce, top with bonito flakes, and divide among 4 bowls.