Octopus and Cucumber in Mildly Sour Vinegar
cookpad.japan @cookpad_jp
Three of us in my family love Kaborin's cucumber vinegar dish, but my husband isn't the biggest fan. My version came about when I secretly added shiro-dashi for him.
Kaborin, you are amazing! :)
Mind you don't boil the octopus too much. It's also good with squid.
For an even more nutritious version, try topping it with white sesame, wakame seaweed or seasonal vegetables. Recipe by Team yokin
Open in Cookpad AppCooking Instructions
- 1
Combine the ingredients marked with a ☆ in a bowl and dissolve the sugar.
- 2
Slice the cucumber with a slicer, and massage in some salt. Squeeze out the excess water well.
- 3
If you are using sashimi grade octopus, just cut it into bite-sized bits and use as is. If your octopus is raw, make sure to boil it first.
- 4
Combine everything and blend the flavours. Leaving it for about 30 minutes should be fine. Keep it in the fridge when it's done.
- 5
I also tried using frozen squid. I boiled the frozen squid without thawing it and marinated it in the sauce.
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