Tako Sunomono Recipe

Prepare cucumber

Thinly slice the cucumber using a mandoline or a sharp knife into 1/16–1/8" rounds. Place slices in a bowl, sprinkle with 1/4 teaspoon kosher salt, toss, and let sit 5–10 minutes. After resting, gently squeeze the cucumber between your hands or in a clean towel to remove excess water. Return to bowl and set aside.

Prepare octopus

If octopus is cold from the fridge, rinse briefly under cold water and pat dry. Slice into 1/4" rounds or bite-size pieces. If you prefer a bit of extra texture, briefly sear the slices in a hot, lightly oiled skillet (30–45 seconds per side) just to warm and add slight char, then cool on a rack. Transfer octopus to the bowl with the cucumber.

Toast almonds

In a small dry skillet over medium heat, toast the blanched almonds, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove from heat, let cool slightly, then chop coarsely. Set aside.

Add the thinly sliced scallion (white parts) to the bowl with octopus and cucumber. Reserve the green parts for garnish. Pour 2–3 tablespoons of the charred tomato vinaigrette (prepared below) over the octopus and cucumber and toss gently to coat. Taste and add more vinaigrette as desired (total about 3–4 tbsp for 2–3 servings). Sprinkle toasted chopped almonds over the salad and toss once more. Transfer to a serving dish and garnish with scallion greens, cilantro leaves (if using), and a light sprinkle of toasted sesame seeds.

Char and purée tomato

Heat a small dry skillet over medium-high heat until hot. Cut the tomato in half (or use whole cherry tomatoes) and place cut-side down on the skillet. Let char without moving until skin is blackened and the flesh softens, about 3–4 minutes. Flip and char the other side 1–2 minutes. Transfer the charred tomato to a blender or small food processor and pulse until smooth. If you don't have a blender, finely mince the charred tomato and mash with the back of a spoon.

Emulsify dressing

To the puréed charred tomato, add rice vinegar, mirin, soy sauce, sugar, grated ginger, lemon juice, neutral oil, sesame oil, and kosher salt. Blend or whisk vigorously until sugar is dissolved and the dressing is slightly emulsified. Taste and adjust: add up to 1 tsp more sugar if too acidic, or another 1 tsp soy sauce if it needs more umami. If you like heat, whisk in the shichimi or crushed red pepper.

Strain (optional) the dressing through a fine-mesh sieve for a silky finish, pressing to extract all liquid. Chill dressing for 10 minutes if desired. Reserve 2–3 tablespoons for tossing the salad and keep remaining vinaigrette refrigerated for up to 3 days.