Octopus, cucumber & seaweed salad (with Sanbaizu dressing)
Octopus, cucumber & seaweed salad (with Sanbaizu dressing)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, octopus, cucumber & seaweed salad (with sanbaizu dressing). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Octopus, cucumber & seaweed salad (with Sanbaizu dressing) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Octopus, cucumber & seaweed salad (with Sanbaizu dressing) is something that I have loved my whole life. They are nice and they look wonderful.

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. The contrast colors and textures of the salad, in my opinion, is a celebration of what nature has provided us. An exemplification of what good food is all about.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook octopus, cucumber & seaweed salad (with sanbaizu dressing) using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Octopus, cucumber & seaweed salad (with Sanbaizu dressing):
  1. Make ready 0.3-0.5 lb octopus (boiled)
  2. Take 2 Japanese cucumbers
  3. Make ready 1 tbsp dried seaweed mix
  4. Get 3 tbsp rice vinegar
  5. Take 1 tbsp soy sauce
  6. Make ready 1 tbsp sugar
  7. Get 1 pinch salt
  8. Get 1 tsp sesame seed

Here is how you achieve that. Ingredients of Vinegard octopus and cucumber. Octopus and cucumber sunomono is one of the regular Izakaya dishes. Octopus is eaten as sashimi as well but, unlike other sashimi, it isn't served raw but boiled.

Steps to make Octopus, cucumber & seaweed salad (with Sanbaizu dressing):
  1. Cut octopus into a bite size.
  2. Peel cucumbers (leave half skin) and cut into chunks. Spread a pinch of salt (extra amount) and leave for 5-10 mins to remove extra water.
  3. Leave dried seaweed mix in warm water for 5 mins (or as directed on package). Once done, squeeze seaweed to remove any extra water.
  4. Add vinegar, soy sauce, sugar and salt into a bowl and mix well. Add cucumber, octopus and seaweed and mix gently. Sprinkle sesame seed.
  5. FYI : Dried seaweed mix looks like this.

Cut the octopus and cucumber ran-giri style (cut on the bias, then roll and cut on the bias again). Wash the octopus with rice vinegar (not included in the recipe). Thinly slice the cucumber and rub salt (not included in the recipe). Mix the octopus and the cucumber with the Tosazu. Slice cucumbers thinly and place them in a bowl.

So that’s going to wrap this up for this special food octopus, cucumber & seaweed salad (with sanbaizu dressing) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!