Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, octopus, cucumber and wakame seaweed vinegar marinade. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Cucumber and seaweed sunomono is a simplest side dish which you can make so quickly. Adding dashi stock to the dressing removes the sharp acidity of the vinegar and it is easier to eat. Sunomono is like salad in the Western cuisine but usually served with smaller portion than salads.
Octopus, Cucumber and Wakame Seaweed Vinegar Marinade is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Octopus, Cucumber and Wakame Seaweed Vinegar Marinade is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have octopus, cucumber and wakame seaweed vinegar marinade using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Octopus, Cucumber and Wakame Seaweed Vinegar Marinade:
- Get 70 grams boiled octopus
- Get 1 cucumber
- Make ready 1 Tbsp dried wakame seaweed
- Prepare 1 Tbsp shirasu-boshi (dried baby sardines)
- Prepare 1/4 tsp grated ginger
- Make ready Salt
- Take 1 1/2 tbsp vinegar
- Get 1 Tbsp sugar
- Make ready 1 tsp soy sauce
Japanese cuisine has embraced edible sea vegetables, particularly nutrient-rich seaweed, for centuries because they contain the widest variety of minerals of. The Best Wakame Recipes on Yummly Tako Sunomono (Octopus Salad) is yet another variation of Sunomono, sliced vegetables soaked in sweet vinegar sauce. While the Sunomono can be as simple as a small dish of cucumber with some sesame seeds, we often mix in seafood such as Tako (octopus) or crab.
Instructions to make Octopus, Cucumber and Wakame Seaweed Vinegar Marinade:
- Cut cucumbers into thin slices and sprinkle with some salt. Let sit for a few minutes. Soak the wakame in water to rehydrate.
- Cut the octopus into bite-sized pieces. Mix the vinegar, sugar and soy sauce in a bowl. Taste and add soy sauce if necessary.
- Wash the salt off the cucumber and squeeze out the excess water. Drain the wakame and chop into smaller pieces if needed.
- Combine octopus, cucumber, wakame and dried baby sardines in a bowl, add the vinegar marinade and mix well.
- Transfer to a serving plates and top it with a little grated ginger to finish.
Wakame and octopus salad (Sharyn Cairns)Source: Sharyn Cairns. Gently squeeze out the excess liquid and place the cucumber and apple in a serving bowl. Spoon the vinegar sauce over the octopus and gently toss. Combine marinade ingredients in a zipper bag or non-metal bowl and shake/ stir until sugar is dissolved. Cut cucumber into thick slices or small chunks.
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