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...
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Ingredients
- ¼ head frisée or other salad leaves, separated
- 4 leaves radicchio, cut into thick strips
- ⅔ pound prepared octopus
- ½ cup katsuobushi (dried bonito flakes)
- 1 cup dashi (fish stock)
- 3 tablespoons usukuchi shoyu (light-colored soy sauce)
- ¼ cup sugar
- 3 tablespoons komezu (rice vinegar)
- Sea salt
- 2 tablespoons olive oil
- 1 small ripe tomato, cut into small cubes
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