Tako no Sunomono

Tako no Sunomono is a refreshing Japanese octopus salad that combines tender octopus with a tangy vinegar dressing, perfect as a light appetizer or side dish. This vibrant dish captures the essence of Japanese cuisine with its balance of flavors and textures.

Ingredients

• Cooked octopus - 200 grams, sliced thinly
• Cucumber - 1 medium, julienned
• Carrot - 1 small, julienned
• Rice vinegar - 2 tablespoons
• Soy sauce - 1 tablespoon
• Mirin - 1 tablespoon
• Sugar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Sesame seeds - 1 teaspoon, toasted
• Salt - to taste

Steps

1. In a bowl, combine the rice vinegar, soy sauce, mirin, sugar, and sesame oil. Whisk until the sugar is dissolved to create the dressing.
2. In a large mixing bowl, add the sliced octopus, julienned cucumber, and carrot. Toss gently to combine the ingredients.
3. Pour the dressing over the octopus and vegetables, mixing well to ensure everything is evenly coated.
4. Let the salad marinate in the refrigerator for at least 10 minutes to allow the flavors to meld.
5. Before serving, taste and adjust seasoning with salt if needed. Sprinkle toasted sesame seeds on top for garnish.

Nutrition

• Calories: 150
• Protein: 20 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 50 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in protein from octopus, supporting muscle health.
• Low in calories, making it a great option for weight management.

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