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–+ servings

Sunomono Salad with Cucumber and Octopus

Prep Time12 minutes
Cook Time3 minutes
Total Time15 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

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

Instructions 

  • Add 2 tsp Japanese soy sauce (koikuchi shoyu), 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.
    Making sunomono sauce in saucepan
  • Add 1 tbsp dried wakame seaweed to a bowl of cold water and soak it for a few minutes to rehydrate.
    rehydrating wakame seaweed for sunomono
  • Cut 1 Japanese 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. 
    salting cucumber for sunomono
  • Cut 80 g boiled octopus into small bitesize pieces or thinly slice according to preference.
    Cut octopus on a chopping board
  • 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
  • Add the cooled sauce and mix well.
    sunomono ingredients mixed with sauce
  • Dish up and sprinkle with toasted white sesame seeds.
    octopus and cucumber sunomono in serving dish
  • 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.