Recipe of Any-night-of-the-week Octopus and Cucumber with Wakame Seaweed in Vinegar

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The ingredients needed to make Octopus and Cucumber with Wakame Seaweed in Vinegar:

1. Make ready 50 grams Octopus
2. Make ready 1 Cucumber
3. Take 20 grams Salted wakame seaweed
4. Get 2 tbsp Vinegar
5. Take 2 tsp Sugar
6. Get 1 tsp Shiro-dashi

Slice boiled or sashimi grade octopus thinly. In a bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves. For Tako Su, we simply combine the thinly sliced octopus with crunchy cucumber, wakame, and toasted sesame seeds before tossing in a light Japanese vinaigrette. The contrast colors and textures of the salad, in my opinion, is a celebration of what nature has provided us.

Instructions to make Octopus and Cucumber with Wakame Seaweed in Vinegar:

1. Wash the salt off the wakame, drain, and then cut into easy to eat pieces. Slice the cucumber with a mandoline and slice the octopus.
2. Add sugar to the vinegar and shiro-dashi. Mix well and then add the ingredients from Step 1 and toss.

For Tako Su, we simply combine the thinly sliced octopus with crunchy cucumber, wakame, and toasted sesame seeds before tossing in a light Japanese vinaigrette. The contrast colors and textures of the salad, in my opinion, is a celebration of what nature has provided us. An exemplification of what good food is all about. Soak dried wakame (seaweed) in hot water a minute or so until it is moist; Mix spices (vinegar, sugar, soy sauce and salt) in a small bowl; Toss tako, cucumber, and wakame in a different bowl, then splash with mixed spices; Place in a serving dish, top with ginger (optional), then chill in fridge before serving (optional, but recommended). Marinated in vinegar, sugar, salt and soy I often add in wakame seaweed to cucumber salad for another layer of texture and for its.

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