Tako Sunomono (Octopus Salad) Recipe
Octopus and cucumber salad with a rice vinegar dressing
Servings: 4 servings
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Ingredients
- 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
Instructions
- 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.