Octopus Salad (Tako Su)
User Reviews
4.6
Octopus Salad (Tako Su)
Description
Octopus Salad (Tako Su) features thinly sliced boiled octopus paired with sliced cucumbers that have alternating peeled and unpeeled strips for texture and visual appeal. Wakame seaweed rehydrated in warm water adds sea flavor and chewiness, while toasted white sesame seeds contribute nuttiness.
The dressing combines rice vinegar, sugar, soy sauce, and salt to create a sweet and tangy vinaigrette that marries the ingredients. Tossing all components together and chilling for 30 minutes allows flavors to meld and the salad to become refreshing and crisp.
This salad serves well as a starter or light side dish, showcasing the tender octopus with bright, balanced seasonings. The short marinating time maintains the fresh textures of the cucumber and octopus. Leftovers can be stored in an airtight container refrigerated, preserving the flavors for a day or two.
Ingredients
- ¼ lb octopus sashimi, boiled
- ⅓ English cucumber (or 1 Japanese cucumber)
- ½ Tbsp dried wakame seaweed
- ½ Tbsp white sesame seeds toasted
For the Vinaigrette
- 3 Tbsp rice vinegar unseasoned
- 1½ Tbsp sugar
- 1 tsp soy sauce
- ⅛ tsp kosher salt Diamond Crystal brand
Instructions
- Gather all the ingredients.
- Slice ¼ lb octopus sashimi (boiled octopus) very thinly.
- With ⅓ English cucumber, peel the skin lengthwise in a striped pattern, peeling ½ inch (1.3 cm) wide strips alternately with unpeeled sections. With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumber into small pieces (I use the Japanese cutting technique called rangiri).
- In a small bowl, soak ½ Tbsp dried wakame seaweed in warm water. Let it soak for 15 minutes. Drain and squeeze the liquid out. Set aside.
- In a medium bowl, combine all the ingredients for the vinaigrette: 3 Tbsp rice vinegar (unseasoned), 1½ Tbsp sugar, 1 tsp soy sauce, and ⅛ tsp Diamond Crystal kosher salt.
- Add the cucumber, octopus, seaweed, and ½ Tbsp toasted white sesame seeds and toss them all together. Chill in the refrigerator for 30 minutes before serving.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for 2–3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Calories | 40kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 107mg | 4% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
