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5.0 from 3 votes

Sunomono Salad (with octopus and cucumber)

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
12 mins
Cook Time
12 mins
Total Time
15 mins
Servings: 2 portions
Course: Side Dish , Salad
Cuisine: Japanese

Ingredients

  • 2 tsp soy sauce
  • 2 tsp mirin
  • 2 tsp rice vinegar
  • 1 tbsp dried wakame seaweed
  • 100 g Japanese or Persian cucumber
  • ½ tsp salt
  • 80 g boiled octopus or shrimp/imitation crab (for plant-based diets, swap for extra vegetables like tomato or carrot)
  • sesame seeds optional garnish

Instructions

    Cup of Yum
  1. 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.
  2. Add 1 tbsp dried wakame seaweed to a bowl of cold water and soak it for a few minutes to rehydrate.
  3. 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. 
  4. Cut 80 g boiled octopus into small bitesize pieces or thinly slice according to preference.
  5. 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.
  6. Add the cooled sauce and mix well.
  7. Dish up and sprinkle with sesame seeds.
  8. 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.