Japanese-style octopus and cucumber salad with sanbaizu dressing
A refined salad showcasing octupus with a light, Japanese-inspired dressing.
Photo: Adam McLean
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- 600g large octopus
- 2 tbs mirin
- 100ml rice vinegar
- 2 tbs light soy sauce
- 200ml dashi
- 2 Lebanese cucumbers, peeled and seeded
- Juice of 1 yuzu or small lemon
Clean octopus and wash thoroughly. Place octopus in a large pot and cover generously with cold water. Bring to boil, turn down to a simmer and poach for 45-60 minutes depending on size. Let cool in the water.
Meanwhile make the sanbaizu. Put mirin, vinegar, soy and dashi into a saucepan. Bring to boil then turn off and cool. Cut cucumbers top to bottom in four, then in wedges about 5mm thick. Cut octopus into bite-sized pieces.
Place 5-6 pieces in each of 6 serving bowls and distribute cucumber evenly. Dress each with ½ teaspoon yuzu juice and a few teaspoons of sanbaizu.