Tako Sunomono (Octopus Salad) Recipe

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

1. 1

   Slice cucumbers thinly and place them in a bowl. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.

2. 2

   Slice boiled or sashimi grade octopus thinly.

3. 3

   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.