Octopus, Cucumber and Wakame Seaweed Vinegar Marinade

Name: Octopus, Cucumber and Wakame Seaweed Vinegar Marinade
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 70 grams boiled octopus; 1 cucumber; 1 Tbsp dried wakame seaweed; 1 Tbsp shirasu-boshi (dried baby sardines); 1/4 tsp grated ginger; Salt; 1 1/2 tbsp vinegar; 1 Tbsp sugar; 1 tsp soy sauce

cookpad.japan @cookpad_jp

I love sunomo (dishes with vinegar marinades), so came up with recipe! Be sure to drain the cucumber and wakame well. You can substitute the grated ginger sold in a tube if you want. Adjust the amount of shirasu sardines to your liking. You don't have to use them. Recipe by Kumahachi

cookpad.japan @cookpad_jp

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Ingredients

15 mins

2 servings

70 gramsboiled octopus
1cucumber
1 Tbspdried wakame seaweed
1 Tbspshirasu-boshi (dried baby sardines)
1/4 tspgrated ginger
Salt
1 1/2 tbspvinegar
1 Tbspsugar
1 tspsoy sauce

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Steps

15 mins

1

Cut cucumbers into thin slices and sprinkle with some salt. Let sit for a few minutes. Soak the wakame in water to rehydrate.
2

Cut the octopus into bite-sized pieces. Mix the vinegar, sugar and soy sauce in a bowl. Taste and add soy sauce if necessary.
3

Wash the salt off the cucumber and squeeze out the excess water. Drain the wakame and chop into smaller pieces if needed.
4

Combine octopus, cucumber, wakame and dried baby sardines in a bowl, add the vinegar marinade and mix well.
5

Transfer to a serving plates and top it with a little grated ginger to finish.