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Octopus and Cucumber Salad (tako no sunomono)

Posted on June 7, 2009 at 11:17 AM


Octopus and ginger.  This combination is wonderfully refreshing.  The photograph I took of the Octopus arms made them look huge but in reality they were rather small.  Just enough to make two of t hese salads. 



  • 1 Japanese cucumber, peeled
  • 1 medium size leg of cooked Octopus
  • 1 tbls ginger, peeled and grated
  • 1 tsp salt for the cucumber


Vinegar dressing:

  1. Make the Vinegared dressing
  2. Rub cucumber with 1t sp of salt.  Slice thinly, 1/8-inch thick.  Soak the salted cucumber pieces in a bowl of water  (2 cups) for about 15minutes.  Drain.
  3. Slice the octopus at a diagonal, about 1/8 inch thick.  Put a small incision in each piece to make chewing easy.   
  4. Grate the ginger.
  5. Assemble the cucumbers and octopus in a bowl. Pour the dressing and serve with grated ginger.


Categories: Salads, Seafood

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1 Comment

Reply Lupe
7:56 PM on April 25, 2013 
Tako sumo mono