Octopus, Cucumber, and Wakame Salad from The Sushi Experience by Hiroko Shimbo

Name: Octopus, Cucumber, and Wakame Salad from The Sushi Experience by Hiroko Shimbo
Ingredients: ⅔ pound boiled octopus; ¼ cup dried wakame (wakame sea vegetable), soaked in cold water for 5 minutes and drained; 1 teaspoon usukuchi shoyu (light-colored soy sauce) or ordinary shoyu (soy sauce); Sesame oil (optional); ⅛ teaspoon salt; 1 Japanese cucumber (6 ounces) or 1 small Kirby cucumber (1 inch in diameter); ½ teaspoon salt; ¼ cup komezu (rice vinegar); 1½ tablespoons dashi (fish stock); 2 teaspoons sugar

app.ckbk.com

Tako-su, vinegar-tossed octopus, is a regular feature at Japanese and sushi restaurants in Japan and America. The appeal of this simple combination lies in using very good quality boiled octopus, J...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Ingredients

⅔ pound boiled octopus
¼ cup dried wakame (wakame sea vegetable), soaked in cold water for 5 minutes and drained
1 teaspoon usukuchi shoyu (light-colored soy sauce) or ordinary shoyu (soy sauce)
Sesame oil (optional)
⅛ teaspoon salt
1 Japanese cucumber (6 ounces) or 1 small Kirby cucumber (1 inch in diameter)
½ teaspoon salt
¼ cup komezu (rice vinegar)
1½ tablespoons dashi (fish stock)
2 teaspoons sugar