Sunomono Salad (with octopus and cucumber)
User Reviews
5
2 reviews
Excellent
Sunomono Salad (with octopus and cucumber)
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 2 tsp soy sauce
- 2 tsp mirin
- 2 tsp rice vinegar
- 1 tbsp dried wakame seaweed
- 100 g cucumber Japanese or Persian varieties
- ½ tsp salt
- 80 g octopus or shrimp/imitation crab (for plant-based diets, swap for extra vegetables like tomato or carrot, boiled
- sesame seeds optional garnish
Instructions
- Add 2 tsp soy sauce, 2 tsp mirin and 2 tsp rice vinegar to a small pan and heat on medium. Let the mixture bubble for 30 seconds to 1 minute to burn off the alcohol, then remove from the heat and leave to cool.
- Add 1 tbsp dried wakame seaweed to a bowl of cold water and soak it for a few minutes to rehydrate.
- Cut 100 g Japanese or Persian cucumber into thin slices, place it in a bowl and add ½ tsp salt. Use your hands to rub the salt over the cucumber and set aside for 5 minutes.
- Cut 80 g boiled octopus into small bitesize pieces or thinly slice according to preference.
- Wash the cucumber under cold water and squeeze out the excess liquid. Drain the water from the wakame and place them in a bowl with the octopus.
- Add the cooled sauce and mix well.
- Dish up and sprinkle with sesame seeds.
- Enjoy!
Notes
- If making ahead of time, chill in the fridge until serving.
- Can be stored in a sealed container in the refrigerator for 2-3 days depending on the freshness of your ingredients.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
