Octopus Salad (Tako Su)

Name: Octopus Salad (Tako Su)
Prep time: 15 min
Total time: 1 h
Ingredients: ¼ lb octopus sashimi (boiled octopus); ⅓ English cucumber ((1 Japanese Cucumber)); ½ Tbsp dried wakame seaweed; ½ Tbsp toasted white sesame seeds; 3 Tbsp rice vinegar; 1 ½ Tbsp sugar; 1 tsp soy sauce; ⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt); 1 tsp toasted white sesame seeds

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Prep Time: 15 minutes

Total: 60 minutes

Servings: 2

Cost: $8.66 /serving

Author : Namiko Chen

cucumber octopus

Ingredients

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¼ lb octopus sashimi (boiled octopus)⅓ English cucumber ((1 Japanese Cucumber))½ Tbsp dried wakame seaweed½ Tbsp toasted white sesame seeds3 Tbsp rice vinegar1 ½ Tbsp sugar1 tsp soy sauce⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)1 tsp toasted white sesame seeds

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Instructions

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Step 1

Gather all the ingredients.

Step 2

Slice the octopus very thinly.

Step 3

Alternately peel a ½ inch (1.3 cm) wide strip lengthwise, leaving a strip of the skin intact. With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumber into small pieces (I use the Japanese cutting Technique called "Rangiri").

Step 4

In a small bowl, soak the dried seaweed in warm water. Let it soak for 15 minutes. Drain and squeeze the liquid out. Set aside.

Step 5

In a medium bowl, combine all the ingredients for the vinaigrette.

Step 6

Add the cucumber, octopus, seaweed, and sesame seeds and toss them all together. Chill in the refrigerator for 30 minutes before serving.

Step 7

You can keep the leftovers in an airtight container and store in the refrigerator for 2-3 days.