150 g Boiled octopus
1 tb Vinegar
2 Cucumbers
Salt
NIHAIZU (TWO-FLAVOR) VINEGAR DRESSING:
1/4 c Vinegar
1 tb Light soy sauce
1 ts Mirin
15 g Grated ginger
TAKO TO KYUURI NO SUNOMONO
Cut the octopus into bite size chunks by slicing tentacles crosswise
diagonally. Pour the vinegar and let it settle. Then eliminate all the
excess vinegar.
Cut the cucumber into thick slices, submerge in salt water and let it
soften. Then squeeze out all moisture.
Pour the vinegar dressing over the octopus and the cucumber and mix.
Garnish and place small amount of grated ginger on top.
Recipe by Doi Yoshiharu
Translated by Yoshiko Fukuda
Tako is Octopus
Kyuuri is cucumber
Su is vinegar
Su-nomono is a vinegared salad where the marinating slightly
pickles the vegetables
