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Ingredients
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Salad Base
Dressing
Method
Preparation of Ingredients
- 1
Cook the Octopus
In a large pot, bring water to a boil. Add the octopus and simmer for about 45 minutes or until tender. Once cooked, remove from water and let it cool. Once cooled, slice the octopus into thin pieces.
- 2
Prepare the Wakame
Soak the dried wakame seaweed in cold water for about 10-15 minutes until rehydrated. Drain and squeeze out excess water, then chop into bite-sized pieces.
- 3
Chop Vegetables
Thinly slice the cucumber, grate the carrot, and julienne the red bell pepper. Set all vegetables aside in a large mixing bowl.
Making the Dressing
- 4
Combine Dressing Ingredients
In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, and red chili flakes. Whisk until the sugar is dissolved.
- 5
Add Sesame Seeds and Green Onions
Stir in the sesame seeds and finely chopped green onions into the dressing mixture.
Assembling the Salad
- 6
Combine Ingredients
In the large bowl with the vegetables, add the sliced octopus and the rehydrated wakame. Pour the dressing over the salad.
- 7
Toss Salad
Gently toss all ingredients together until the salad is well coated with the dressing.
- 8
Serve
Transfer the Tako Su to a serving dish and enjoy chilled or at room temperature.
