As you know Japan is an island nation surrounded by bodies of water. With this abundance of water, the Japanese have learned to enjoy many seafood that are not typically served in other cultures. One of those strange creatures is octopus and it is also my my main ingredient today. Octopus is a fairly common food in Japan and found sometimes in other ethnic dish such as Mediterranean cuisine. We don’t eat “often” but it’s one of ingredients that we use for Sushi, Takoyaki, and Octopus Salad.
This Octopus Salad might served as an appetizer menu in your local Japanese restaurant but it’s actually very easy to make yourself if you are able to find some Octopus Sashimi. Even though we call it Octopus sashimi, it’s actually cooked since it’s been boiled already. The texture is a bit chewy, but when sliced thin, it can be consumed easily by adults. Besides on a sushi and dipped in soy sauce, it also goes really well after soaking in a vinegar bath.
I know this recipe is not for everyone but I hope you will try it once and let me know what you think. Happy Wednesday!
- ¼ lb. Octopus Sashimi
- 1/3 English cucumber (or 1 Japanese Cucumber)
- ½ Tbsp. dried seaweed (wakame)
- 3 Tbsp. rice vinegar
- 1 Tbsp. + 1 tsp. sugar
- 1 tsp. soy sauce
- 1/8 tsp. salt
- 1 tsp. white sesame seeds
- In a small bowl, put warm water and soak the dried seaweed. Let it soak for 15 minutes. Drain and squeeze liquid out. Set aside.
- In a medium bowl, combine ingredients for Vinaigrette.
- Cut cumbers into small pieces (Cutting Technique: Rangiri)
- Slice octopus very thinly.
- Combine cucumber, octopus, seaweed and vinaigrette and serve, or you can chill for 15-30 minutes and serve.