Octopus and wakame in vinegar recipe
"Octopus has a rubbery, yet creamy texture that holds up well in vinegar preparations like these." Nancy Singleton Hachisu
- Author
- Nancy Singleton Hachisu
- Prep Time
- 20 minutes
- Servings
- 6 portions
- Category
- Savoury starter
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
Directions
- 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.
