Octopus, Salad Greens, and Tomato with Tosazu Dressing from The Sushi Experience by Hiroko Shimbo
This is another delightful dish you can make using the octopus that you have cooked for your nigiri-zushi dinner. Here I serve thinly sliced octopus with frisée (salad greens whose leaves are...
Ingredients
- ¼ head frisée or other salad leaves, separated
- 1 small ripe tomato, cut into small cubes
- 4 leaves radicchio, cut into thick strips
- Sea salt
- 2 tablespoons olive oil
- 3 tablespoons usukuchi shoyu (light-colored soy sauce)
- 1 cup dashi (fish stock)
- ¼ cup sugar
- ½ cup katsuobushi (dried bonito flakes)
- ⅔ pound prepared octopus
- 3 tablespoons komezu (rice vinegar)
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