OCTOPUS AND CUCUMBER SALAD

INGREDIENTS

• 2 tsp soy sauce
• 2 tsp mirin
• 2 tsp rice vinegar
• 1 tbsp dried wakame seaweed(s)
• 100 g Japanese or Persian cucumber(s)
• ½ tsp salt
• 80 g boiled octopus
• sesame seeds – optional garnish

INSTRUCTIONS 

1. Add 2 tsp soy sauce, 2 tsp mirin and 2 tsp rice vinegar to a small pan and heat on medium. Boil for 2 minutes to burn off the alcohol, then remove from the heat and leave to cool.
2. Add 1 tbsp dried wakame seaweed(s) to a bowl of cold water and soak it for a few minutes to rehydrate.
3. Cut 100 g Japanese or Persian cucumber(s) into thin slices, place it in a bowl and add ½ tsp salt. Use your hands to rub the salt over the cucumber and set aside for 5 minutes. 
4. Cut 80 g boiled octopus into small bitesize pieces or thinly slice according to preference.
5. Wash the cucumber under cold water and squeeze out the excess liquid. Drain the water from the wakame and place them in a bowl with the octopus.
6. Add the cooled sauce and mix well.
7. Dish up and sprinkle with sesame seeds.
8. Enjoy!