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    Tako Sunomono ( Octopus Salad / Tako Su / たこ酢 ) Recipe

    Recipes > Japanese Recipes > Side Dishes


     

    Japanese Tako Sunomono ( Octopus Salad / Tako Su / たこ酢 ) Recipe
    Photo: Sara Harris

     

     

     

    TRADITIONAL JAPANESE RECIPE: Octopus is a fairly common food in Japan and found sometimes in other ethnic dish such as Mediterranean cuisine. We don’t eat often but it’s one of ingredients that we use for Sushi, Takoyaki, and octopus salad called Tako Su (たこ酢).

     

     

     



    Skill Level: Skill Level Time: 15 Minutes
    Price: Price Serves: 4 People


     

     

     

    Ingredients:





      Conversions


    • Metric:

       

       

       

      3 Japanese Cucumbers

       

      250gr Octopus

       

      45ml Rice Vinegar

       

      15gr Sugar

       

      5gr Soy Sauce

       

      1.5gr Salt

       

      Dried Wakame Seaweed
      ( rehydrated in water - as much as you like )

       

      Ginger
      ( peeled and thinly sliced )




    • Imperial:

       

       

       

      3 Japanese Cucumbers

       

      8.8oz Octopus

       

      1.5oz Rice Vinegar

       

      0.5oz Sugar

       

      0.17oz Soy Sauce

       

      0.05oz Salt

       

      Dried Wakame Seaweed
      ( rehydrated in water - as much as you like )

       

      Ginger
      ( peeled and thinly sliced )




    • Cups:

       

       

       

      3 Japanese Cucumbers

       

      1 Octopus

       

      3 tablespoons Rice Vinegar

       

      1 tablespoon Sugar

       

      0.5 teaspoon Soy Sauce

       

      0.25 teaspoon Salt

       

      Dried Wakame Seaweed
      ( rehydrated in water - as much as you like )

       

      Ginger
      ( peeled and thinly sliced )




     

     

     

    Directions:


     

    01 - Slice the Cucumbers thinly and place them in a bowl.

     

    02 - Stir in Salt, and let it sit for 5 minutes.

     

    03 - Squeeze all the Water out from the Cucumbers.

     

    04 - Boil ( with Dried Wakame Seaweed if decided to use ) and slice the Octopus thinly.

     

    05 - In a bowl, mix Rice Vinegar, Sugar, and Soy Sauce together, until all Sugar has dissolved.

     

    06 - Add Cucumbers, sliced Octopus, and Wakame Seaweed.

     

    07 - Mix in ( or top with ) sliced Ginger.

     

     

     

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