Octopus Salad (Tako Su)
Tako Su or Octopus Salad is a refreshing and tangy appetizer served in izakaya (Japanese tapas or gastropub) restaurants. If you enjoy octopus sashimi, here‘s another fun way to prepare octopus.
Foto: Just One Cookbook
Ingredients
- ¼ lb octopus sashimi (boiled octopus)
- ⅓ English cucumber ((or 1 Japanese cucumber))
- ½ Tbsp dried wakame seaweed
- ½ Tbsp toasted white sesame seeds
- 3 Tbsp rice vinegar (unseasoned)
- 1½ Tbsp sugar
- 1 tsp soy sauce
- ⅛ tsp Diamond Crystal kosher salt
Steps
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Before You Start…Please note that this recipe requires 30 minutes of chilling time. Gather all the ingredients.
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In a small bowl, soak ½ Tbsp dried wakame seaweed in warm water. Let it soak for 15 minutes. Then, drain and squeeze the liquid out. Set aside.
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Slice ¼ lb octopus sashimi (boiled octopus) very thinly.
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With ⅓ English cucumber, peel the skin lengthwise in a striped pattern, peeling ½ inch (1.3 cm) wide strips alternately with unpeeled sections. With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumber into small pieces (I use the Japanese cutting technique called rangiri).
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In a medium bowl, combine all the ingredients for the vinaigrette: 3 Tbsp rice vinegar (unseasoned), 1½ Tbsp sugar, 1 tsp soy sauce, and ⅛ tsp Diamond Crystal kosher salt.
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Add the cucumber, octopus, seaweed, and ½ Tbsp toasted white sesame seeds and toss them all together. Chill in the refrigerator for 30 minutes before serving.
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You can keep the leftovers in an airtight container and store in the refrigerator for 2–3 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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