Chef Masahiro Kasahara visits VISON in Mie Prefecture. He served a special summer set meal and experienced blissful moments at the newly built VISON sauna. The perfect finale: chilled keema curry and beer after the sauna!
Ingredients
Main Ingredients (2 servings)
- Cucumber
- Okra
- Grape Tomatoes
- Octopus (from Toba, Mie Prefecture)
- Shirasu (Whitebait)
Seasonings
- Salt
- [A] Dashi Stock 14 ml
- [A] Mirin (Sweet Rice Wine) 3 ml
- [A] Vinegar 3 ml
- [A] Usukuchi Soy Sauce (Light Soy Sauce) 2 ml
- [A] Koikuchi Soy Sauce (Dark Soy Sauce) 1 ml
- [A] Bonito Dashi Pack 1 pack
Steps
- Tear the cucumber, season with salt, and squeeze out excess water.
- Rub the okra with salt, trim the ends, and boil.
- Finely chop the boiled okra.
- Remove slime from the octopus from Toba, Mie Prefecture by rubbing with salt and sous vide at 58°C for 40 minutes. Key Tip: Sous viding at 58°C for 40 minutes achieves a delicious texture, somewhere between raw and fully cooked.
- Make jagged cuts on the sous-vided octopus with a knife. Key Tip: These cuts help the vinegar adhere better, making it more flavorful.
- Prepare the grape tomatoes.
- Cut the grape tomatoes.
- Finely chop the shirasu.
- In a bowl, combine [A] Dashi Stock 14 ml, [A] Mirin (Sweet Rice Wine) 3 ml, [A] Vinegar 3 ml, [A] Usukuchi Soy Sauce (Light Soy Sauce) 2 ml, [A] Koikuchi Soy Sauce (Dark Soy Sauce) 1 ml, and [A] Bonito Dashi Pack 1 pack.
- Bring the Tosazu ingredients to a boil, then cool and strain.
- Arrange the finely chopped shirasu, chopped okra, cut grape tomatoes, torn cucumber, and cut octopus on a plate. Pour the chilled Tosazu over it.
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