Octopus and Cucumber with Sesame Oil

ごま油香る〜タコきゅうり

Fully cooked octopus and crisp cucumber make a refreshing sesame-dressed small plate.

Servings and Time

Serves 2-3 as a shared small plate. 15 minutes prep; no cooking. Times are approximate; use the doneness checks below.

Ingredients

  • 200 g fully cooked octopus, chilled and thinly sliced
  • 1 cucumber, cut into bite-size pieces
  • 1/4 teaspoon salt for cucumber
  • 1 tablespoon sesame oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon grated ginger

Tools Used

Knife, cutting board, mixing bowl, and strainer.

Steps

  1. Toss cucumber with salt and rest for 5 minutes. Drain and blot dry.
  2. Mix sesame oil, rice vinegar, soy sauce, sesame seeds, and ginger in a bowl.
  3. Add fully cooked octopus and cucumber; toss gently.
  4. Serve promptly or refrigerate until serving. Use a clean board and keep the octopus chilled.

Serving Notes

Use ready-to-eat cooked octopus rather than raw octopus. This is a cold dish with no additional cooking step.

Nutrition Note

Octopus adds protein and cucumber adds freshness.

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