Octopus Salad

50 min
Medium

2 servings

🐙

1

Octopus Tentacle

🥒

1

Cucumber

🌱

1 stalk

Scallion

🍃

5 g

Dried Red Shiso

🥣

30 ml

Soy Sauce

🥣

15 ml

Rice Vinegar

🥣

15 ml

Toasted Sesame Oil

Preparation Steps

  1. Step 1/6

    Simmer the octopus tentacle until tender.

  2. Step 2/6

    Marinate the tentacle in light soy sauce.

  3. Step 3/6

    Sear the tentacle on all sides in a pan until slightly charred.

  4. Step 4/6

    Let the tentacle cool slightly, then slice it.

  5. Step 5/6

    Combine the sliced octopus with cucumber, scallion, and dried red shiso.

  6. Step 6/6

    Dress the salad with soy sauce, rice vinegar, and toasted sesame oil.

Composition

Ingredients

Types

Seafood, Vegetables, Herbs, Condiments

Ingredients

Octopus tentacle, Cucumber, Scallion, Dried red shiso, Soy sauce, Rice vinegar, Toasted sesame oil

Allergens

Seafood, Soy, Sesame

Dietetics

Dietary regimen

Pescatarian

Calories

200 kcal

Macro nutrients

Protein: 20g

Nutritional Information

Minerals

Sodium: 1000mg

Vitamins

Vitamin C: 10mg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Knife, Cutting board, Pan

Appliances

Stove

Type

Type

Type Of Dish

Starter

Occasions

Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Asian, Japanese

Geographic

to inform

Various

Aspect

Texture

Crunchy, Tender

Flavors

Salty, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 2 days (Covered), freezer : Not recommended