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Tako Sunomono (Octopus Salad) Recipe

3.67 from 3 votes
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 4 servings
Octopus and cucumber salad with a rice vinegar dressing

Ingredients

Instructions 

  • Slice cucumbers thinly and place them in a bowl. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
  • Slice boiled or sashimi grade octopus thinly.
  • In a bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves. Add cucumbers, sliced octopus, and wakame seaweed. Mix in (or top with) sliced ginger.

Video

Course: Side Dish
Cuisine: Japanese
Keyword: cucumber, octopus, salad, sunomono