Sunomono Salad (with octopus and cucumber)
https://sudachirecipes.comSunomono is a light and refreshing Japanese salad made with seafood and vegetables marinated in a vinegar based sauce called "sanbaizu". This addictive dish makes the perfect appetizer or side dish to cleanse the palate!
Ingredients
Instructions
- Add 2 tsp soy sauce, 2 tsp mirin and 2 tsp rice vinegar to a small pan and heat on medium. Boil for 2 minutes 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(s) 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.