Octo Sunomono Recipe
chilled spicy octopus • cucumber pickle • seaweed salad • radish • yuzu vinaigrette • black sesame
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Octopus
If not already cooked, boil the octopus in salted water for about 45 minutes, or until tender. Once cooked, cool and slice thinly.
- 2
Make the Yuzu Vinaigrette
In a small bowl, whisk together yuzu juice, soy sauce, sriracha sauce, and salt to taste.
- 3
Assemble the Salad
In a large bowl, combine the sliced octopus, cucumber, seaweed salad, and radish. Drizzle the yuzu vinaigrette over the top and toss gently to coat.
- 4
Garnish and Serve
Transfer the salad to serving plates, sprinkle with black sesame seeds, and serve chilled.
