This is a traditional tako sunomono salad with a spicy sesame oil twist. It comes together in less than 5 minutes and is a great way to use the skinny part of the octopus leg that doesn’t slice up nicely for sashimi. I always get the pre-cooked legs in the sashimi section at Fujiya (my local Japanese supermarket) but if you have fresh octopus you can get the same results by slow boiling at a low temperature, followed by an ice bath. But that’s a whole new post so let’s just keep it simple for today ;)
Ingredients
- 1/2 Octopus leg cooked
- 1 to 2 Japanese or mini cucumbers
- 1 tsp dried Wakase seaweed (soak in warm water)
- 1 spring onion
- 1 small clove of garlic
- 1/2 chili pepper seeded
- 1 tsp (approx) toasted sesame oil
- 1 to 2 tbsp seasoned rice vinegar
- soy sauce or salt to taste (optional)
- toasted sesame seeds
Instructions
- chop the octopus and cucumbers into small chunks
- finely chop the green onion, finely slice the garlic and sliver the chili
- strain the soaked wakame and add all ingredients to a small bowl
- add the sesame oil and vinegar and if you feel it’s not salty enough add a tiny bit of soy or salt
- mix to combine all ingredients
- sprinkle with sesame and serve :)
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