Easiest Way to Make Delicious Octopus and Cucumber with Wakame Seaweed in Vinegar

Octopus and Cucumber with Wakame Seaweed in Vinegar. Great recipe for Octopus, Cucumber and Wakame Seaweed Vinegar Marinade. I love sunomo (dishes with vinegar marinades), so came up with recipe! Be sure to drain the cucumber and wakame well.

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. Add sugar to the vinegar and shiro-dashi. You can have Octopus and Cucumber with Wakame Seaweed in Vinegar using 6 ingredients and 2 steps. Here is how you cook that.

Ingredients of Octopus and Cucumber with Wakame Seaweed in Vinegar

1. Prepare 50 grams of Octopus.
2. Prepare 1 of Cucumber.
3. You need 20 grams of Salted wakame seaweed.
4. It's 2 tbsp of Vinegar.
5. Prepare 2 tsp of Sugar.
6. It's 1 tsp of Shiro-dashi.

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. Slice cucumbers thinly and place them in a bowl. Slice boiled or sashimi grade octopus thinly. Octopus and cucumber sunomono is one of the regular Izakaya dishes.

Octopus and Cucumber with Wakame Seaweed in Vinegar step by step

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..

Boiling a whole octopus is quite simple and you can make this sunomono in no time. Octopus is a quite strange looking sea creature and I am aware that some people are put off by the appearance, not to mention eating it. Wakame seaweed can be replaced with cooked octopus bits, Shirasu ( juvenile sardines, sand lances, and herring), or Chirimen (dried shirasu). "Su" the Vinegar Commonly used vinegar in Japan is known as "Su" and it is usually referred to wheat, sake lees, rice and corn blended and brewed vinegar. Cucumber and seaweed sunomono is a simplest side dish which you can make so quickly. Adding dashi stock to the dressing removes the sharp acidity of the vinegar and it is easier to eat.