From the creators of the ubiquitous
tuna
tataki
comes… the ubiquitous grilled octopus with
potato
parmentier
.
Q
HAT surfeit!
I don't know about you, but I really want to get up from my chair and run with my arms outstretched in the style of the manga and anime character Arale Norimaki every time I see this dish written on a restaurant menu.
Aren't there more ways to consume this octopod?
The answer is found in the land of the rising sun. Many
izakaya
, those establishments halfway between a tavern, a bar and a restaurant where alcoholic beverages and dishes are served and which the Japanese frequent after work, offer a delicious and simple octopus salad called
tako su
. '
Tako
' is octopus in Japanese and '
su
' is short for '
sunomono
', which literally means 'vinegary'. In a nutshell; octopus, cucumber, wakame seaweed and sesame seeds. All seasoned with a delicate rice vinegar vinaigrette, soy sauce, sugar and a pinch of salt.
For this salad you can use raw octopus cut into very thin slices, cooked or preserved.
If you want to make it a main dish, you just have to mix it with
cold
harusame
noodles
(also called glass or cellophane).
Long live Japan, long live Arale!
Difficulty
Very little.
Ingredients
For 2 persons
For the vinaigrette
3 tablespoons of rice vinegar
1 spoon of sugar
1 teaspoon soy sauce
1 pinch of salt
1 teaspoon of white or black sesame seeds
What's more
1 can of canned octopus (115 g) or an octopus leg
1 medium cucumber
½ tablespoon dried wakame seaweed (about 5 g)
½ tablespoon of white or black sesame seeds
2 pinches of salt
Preparation
Let the seaweed soak in warm water for 20 minutes.
Place the octopus on top of a small strainer fitted in a bowl to drain the oil.
In a glass jar with a lid, add the rice vinegar, sugar, soy sauce, a pinch of salt and a teaspoon of sesame.
Cover, shake and reserve.
Wash and cut the cucumber into very thin half moons.
Place it in a bowl, add two pinches of salt and stir.
Squeeze the cucumber with your hands to extract the water.
After 20 minutes of soaking, strain the seaweed and chop it up.
In the bowl, place the cucumber, octopus and seaweed.
Dress with the vinaigrette and stir.
Cover the bowl with plastic wrap and leave to marinate in the fridge for 30 minutes.
Remove the bowl from the fridge, remove the plastic wrap, stir, sprinkle half a teaspoon of sesame on top and serve.
If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef's Ombudsman by sending an email to defensoracomidista@gmail.com
