Octopus, Wakame, Cucumber Salad : Sunomono
The combination of octopus, wakame seaweed, and cucumber is a classic variation of sunomono, a traditional dish that typically features small pieces of seafood and/or thinly-sliced vegetables lightly seasoned with a tangy lemon or vinegar-based dressing. Always served cold, usually in elegant bowls or small dishes, they’re a refreshing appetizer or side dish which also offer interesting textural flavor dimensions. The range of textures of the ingredients of this variation—chewy octopus, silky and crunchy wakame, and crisp cucumber—make it a particularly delightful and satisfying addition to any meal.
Octopus, Wakame, Cucumber Salad
Tako, Wakame, Kyuri no Sunomono : タコわかめきゅうりの酢の物
Serves 4
Main Foods
Boiled Octopus, 1/4 lb. (125 g)
Wakame (Dried), 2 oz. (60 g)
Cucumber, 1 Japanese or 1/2 American type
Seasonings
Dashi, 2 tablespooons
Mirin, 2 teaspoons, or Sugar, 1 teaspoon (optional)
Moshio Seaweed Salt or Sea Salt, 3/4 teaspoon, divided
Usukuchi Soy Sauce, 1/2 tablespoon
Rice Vinegar, 2 tablespoons
Aromatics/Flavorings
Toasted White Sesame Seeds, 1/2 to 1 tablespoon
Directions
Prep each of the ingredients as follows and then chill them separately in the refrigerator until ready to compose the salad and serve.
Cut off the stem of the cucumber and peel it, leaving alternating stripes of green skin and exposed white flesh. If using a Japanese cucumber, slice into rounds as thinly as you can. If using an American type cucumber, cut into half lengthwise and scrape out the seeds, then slice thinly into half moons. Place the slices in a colander, sprinkle 1/2 teaspoon of salt on top and gently massage it in. Set aside for 5-10 minutes. (The salt will help draw out the moisture from the cucumbers, so that they won’t dilute the dressing once everything is mixed together.) Rinse the cucumbers under cold water and then squeeze out the water.
Soak the dried wakame seaweed in a bowl of cold water for about 10 minutes or according to the instructions on the package to rehydrate it. Squeeze out the water and cut into bite-sized pieces.
Slice the octopus on the diagonal into 1/8” (0.5 cm) thick ovals or cut into bite-sized pieces.
In a bowl, combine the dashi, 1/4 teaspoon of sea salt, usukuchi soy sauce, and rice vinegar. Whisk well together. If the vinegar tastes too strong, you can round out its flavor with the 2 teaspoons of mirin or 1 teaspoon of sugar. Or add a bit more salt or dashi. The seasonings can easily be adjusted to taste.
Serve
When all of the ingredients are well chilled and you’re ready to serve the dish, mound the octopus, wakame, and cucumber side-by-side in a bowl or in portions in small dishes. Spoon the dressing over the top and let your guests mix thoroughly before eating. Alternatively, you can mix and toss the salad before serving.
Variations
This is a versatile dish that can be made in many different ways as follows:
For the seafood: You can use pretty much any type of seafood including: flaked, poached white-fleshed fish such as the sea bream leftover after making Fish Bone Stock : Ara Dashi, squid, crabmeat or imitation crabmeat (surimi), small clams, sliced oysters, scallops, or abalone, or creamy boiled baby anchovies or sardines (shirasu/chirimen).
Optional ingredients: You can also add sliced onions, thinly sliced carrots, or sliced tomatoes to the salad for additional texture and flavor.
For vegan/vegetarian: Simply omit the octopus and use a konbu dashi.
For the aromatics/flavorings: Consider substituting toasted white sesame seeds with fresh ginger. Peel a small knob (about 5 g), julienne it, and add it as a topping to the salad. Alternatively, grate the ginger and mix about 1/4 teaspoon, including any juice, in the dressing. For a spicier flavor, add 1/4 teaspoon of grated wasabi to the dressing to taste. You can also try adding 1/4 teaspoon of minced garlic if that’s your preference.
Lower in calories and higher in fiber and nutrients than most land vegetables, wakame seaweed is a great addition to any kind of salad.