Octopus Salad (Tako Su)

• khẩu phần: 4 servings
• thời gian hoạt động: 15 minutes
• tổng thời gian: 15 minutes

Nguyên liệu

¼ lb octopus sashimi (boiled octopus)

⅓ English cucumber (or 1 Japanese cucumber) 1

½ Tbsp dried wakame seaweed

½ Tbsp toasted white sesame seeds

Sauce

1½ Tbsp rice vinegar (unseasoned)

½ Tbsp sugar

½ tsp soy sauce

⅛ tsp Diamond Crystal kosher salt

Hướng dẫn

In a small bowl, soak ½ Tbsp dried wakame seaweed in warm water. Let it soak for 15 minutes. Then, drain and squeeze the liquid out. Set aside.

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 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.

Dinh dưỡng

• Calo: 40 kcal
• Tổng Chất béo: 1 g
• Chất béo bão hòa: 1 g
• Chất béo không bão hòa: 2 g
• Cholesterol: 14 mg
• Natri: 107 mg
• Tổng Carbohydrate: 3 g
• Chất xơ: 1 g
• Tổng Đường: 2 g
• Chất đạm: 5 g