Octopus and wakame in vinegar recipe

Name: Recette poulpe et wakame au vinaigre
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 100 g de poulpe cuit à l'eau; Eau bouillante; 100g de wakamé frais ou 3 cuil. à soupe bombées de wakamé séché; 1 cuil. à soupe de dashi au katsuobushi; 2 cuil. à soupe de vinaigre de riz; 1 cuil. à café de mirin; 1/2 cuil. à café de sauce soja; 1/4 de cuil. à café de sel

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Portion

6 portions

Preparation time

20 minutes

"Octopus has a rubbery, yet creamy texture that holds up well in vinegar preparations like these." Nancy Singleton HachisuAuthor:

Nancy Singleton Hachisu

Image of Recipe octopus and wakame in vinegar

Ingredients

100 g boiled octopus
Boiling water
100g fresh wakame or 3 heaped tablespoons dried wakame
1 tbsp. katsuobushi dashi
2 tbsp. rice vinegar
1 tsp. mirin
1/2 tsp. soy sauce
1/4 teaspoon salt

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Instructions

Place the octopus in a fine sieve and run boiling water over it in a steady stream for 5 seconds.
Wipe dry and cut diagonally into 5 cm-wide strips.
If using fresh wakame, cut on the bias into 3 cm pieces. Place in a fine sieve, then plunge in and remove from a pan of boiling water.
Cool under cold running water. Drain well.
With the dried wakame, drain and cut on the bias into 3 cm pieces, if not already cut. In both cases, dry the wakame in a tea towel.
Combine dashi, vinegar, mirin, soy sauce and salt.
Toss with octopus and wakame. Serve.

Recipe notes

This salad keeps for 2 or 3 days in the refrigerator.

Furikake seasoning with golden sesame and fish ⋅ Futaba ⋅ 50g

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