Japan is an island nation surrounded by bodies of water. As a result, the Japanese have learned to enjoy many kinds of seafood in our cuisine. One seemingly exotic seafood is the octopus, my main ingredient for today’s recipe.
Outside of Japan, you can find octopus enjoyed in Asia, the Mediterranean, and South and Central America. Japanese don’t eat octopus at home too often, but it’s one of the key ingredients we use for sushi, takoyaki (fried octopus balls), oden (hot pot), and in an octopus salad called Tako Su (たこ酢).
What is Octopus Salad (Tako Su)?
Tako su is a type of sunomono (酢の物) or vinegar-based dish commonly served as a side dish to the main meal. For this salad, we combine thinly sliced octopus with crunchy cucumber, dried wakame seaweed, and toasted white sesame seeds, then toss it in a light and tangy Japanese vinaigrette. In my opinion, the contrasting colors and textures is a celebration of what nature provides us and a beautiful example of what good food is all about.
Making octopus salad at home is surprisingly easy if you can find sashimi or sushi-grade octopus (タコ刺身) in a Japanese grocery store. Even though we call it sashimi- or sushi-grade octopus, it’s actually boiled and ready to eat. To check if the precooked octopus is fresh, the skin should be dark purple and the flesh should be white. The texture is a bit chewy, but when sliced thin, adults can consume it easily.
I know octopus may not be for everyone, but I hope those of you adventurous eaters will give this salad recipe a try. It’s yummy and low in calories, making it a delightful side dish to serve especially for a midsummer dinner.
Ingredients You’ll Need for Tako Su
- octopus sashimi (boiled octopus)
- English cucumber — substitute Japanese cucumbers, or try Persian cucumbers; for a variation, you could add avocado or other vegetables
- dried wakame seaweed
- toasted white sesame seeds — for the salad and the tangy dressing
- rice vinegar (unseasoned)
- sugar
- soy sauce
- kosher salt
How To Make Octopus Salad
You’ll find this dish served in Japanese restaurants, but it’s easy to make at home with my simple instructions:
- Thinly slice the octopus.
- Stripe the cucumber and cut into small pieces. Rehydrate the dried seaweed in water.
- Make the vinaigrette. Pour it into a bowl with the other ingredients.
- Toss it all together. Chill for 30 minutes and serve.
What To Serve with Tako Su
You can serve Octopus Salad as a refreshing appetizer or part of a complete Japanese meal. Here are some suggestions:
- Main: Miso Cod, Baked Chicken Katsu, Simmered Beef and Tofu, or Teriyaki Salmon
- Sides: Spinach Ohitashi, Okra with Ginger Soy Sauce, or Pickled Tomato
- Rice: Japanese Mushroom Rice, Japanese Corn Rice, or Takikomi Hijiki Gohan
- Soup: Kabocha Miso Soup, Tonjiru (Pork and Vegetable Miso Soup), and Cold Miso Soup
Check out 15 Easy Japanese Side Dish Recipes for more options for salads and sides!
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Octopus Salad (Tako Su)
Ingredients
- ¼ lb octopus sashimi (boiled octopus)
- ⅓ English cucumber (or 1 Japanese cucumber)
- ½ Tbsp dried wakame seaweed
- ½ Tbsp toasted white sesame seeds
For the Vinaigrette
- 3 Tbsp rice vinegar (unseasoned)
- 1½ Tbsp sugar
- 1 tsp soy sauce
- ⅛ tsp Diamond Crystal kosher salt
Instructions
- Before You Start…Please note that this recipe requires 30 minutes of chilling time. Gather all the ingredients.
- In a small bowl, soak ½ Tbsp dried wakame seaweed in warm water. Let it soak for 15 minutes. Then, drain and squeeze the liquid out. Set aside.
- Slice ¼ lb octopus sashimi (boiled octopus) very thinly.
- With ⅓ English cucumber, peel the skin lengthwise in a striped pattern, peeling ½ inch (1.3 cm) wide strips alternately with unpeeled sections. With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumber into small pieces (I use the Japanese cutting technique called rangiri).
- In a medium bowl, combine all the ingredients for the vinaigrette: 3 Tbsp rice vinegar (unseasoned), 1½ Tbsp sugar, 1 tsp soy sauce, and ⅛ tsp Diamond Crystal kosher salt.
- Add the cucumber, octopus, seaweed, and ½ Tbsp toasted white sesame seeds and toss them all together. Chill in the refrigerator for 30 minutes before serving.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for 2–3 days.
Nutrition
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