Tako Sunomono (Octopus Salad) is yet another variation of Sunomono, sliced vegetables soaked in sweet vinegar sauce. While the Sunomono can be as simple as a small dish of cucumber with some sesame seeds, we often mix in seafood such as Tako (octopus) or crab.
Tako Sunomono, or Tako-su for short, can also be seen as an appetizer at many Japanese restaurants. If you have made Sunomono before, you can simply add some slices of boiled or sashimi grade octopus (you can find them at Japanese supermarkets.) We like to add some thinly sliced fresh ginger for a refreshing flavor. Feel free to add sesame seeds or squeeze lemon juice if you like!
- 2 Japanese or 3 Persian cucumbers
- 1/4 tsp salt
- 1/4 - 1/2 lb octopus
- 1 tbsp dried Wakame seaweed (rehydrated in water)
- 3 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/4 tsp soy sauce
- ginger (peeled and thinly sliced)
- Slice cucumbers thinly and place them in a bowl. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
- Slice boiled or sashimi grade octopus thinly.
- In a bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves. Add cucumbers, sliced octopus, and wakame seaweed. Mix in (or top with) sliced ginger.