Soaked up in a delicious marinade, this Seafood Salad is composed of succulent shrimp, delicate octopus, and colorful vegetables. It’s a perfect meal prep dish as it is easy to make. All comes together in less than 30 minutes, and you can keep it for the week ahead!
Add ⅓ cup sake in the frying pan and bring it to a boil.
Thinly slice the red onion and carrot. And cut the thin slabs of carrot into halves.
Shrimp must be cool by now. Peel the shell and remove the tails.
Cover with a plastic wrap and refrigerate for at least 1 hour. Serve chilled. To use it as your meal prep menu, the salad can be stored up to two days.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.