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Tako to Kyuri no Sunomono (Octopus and Cucumber Salad)

  • Author: Yuto Omura
  • Total Time: 15 minutes
  • Yield: 2-3 servings 1x


How to make light and refreshing Japanese sunomono with cucumber, octopus and wakame seaweed. (タコときゅうりの酢の物) Serves 2-3.


  • 2 tsp soy sauce
  • 2 tsp mirin
  • 2 tsp rice vinegar
  • 1 tbsp dried wakame seaweed
  • 1 cucumber
  • 1/2 tsp salt
  • 80g boiled octopus
  • Sesame seeds (optional garnish)


  1. Add 2 tsp of soy sauce, rice vinegar and mirin to a small pan. Bring it to a boil and allow to boil for 2 minutes to burn off the alcohol.
    Making sunomono sauce in saucepan 
  2. Once it's boiled for a minute or 2, remove it from the heat and allow it to cool.
  3. Add 1 tbsp of wakame to a bowl of cold water and soak it for a few minutes. 
    rehydrating wakame seaweed for sunomono
  4. Cut the cucumber into thin slices, place it in a bowl and add 1/2 tsp salt. Use your hands to rub the salt over the cucumber and set aside for 5 minutes. 
    salting cucumber for sunomono
  5. Cut the octopus into bitesize pieces.
    Cut octopus on a chopping board
  6. 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.
    sunomono ingredients in a bowl
  7. Add the cooled sauce and mix well.
    sunomono ingredients mixed with sauce
  8. Dish up and sprinkle with sesame seeds.
    octopus and cucumber sunomono in serving dish
  9. Enjoy!


Best served immediately. 

  • Prep Time: 12 mins
  • Cook Time: 3 mins
  • Category: Sides
  • Method: Mixing
  • Cuisine: Japanese

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