Tako Kyuri sunomono (vinegared Cucumber and octopus)

きゅうりとタコの酢の物（Kyuri Tako Sunomono)

What kind of dish is Kyuri Tako Sunomono??

sunomono = pickled in vinegar tako = octopus kyuri = cucumber

This dish is made by mixing octopus and cucumber with amazu (a sour sauce made from vinegar, sugar, and soy sauce).

Sunomono can be made with a variety of ingredients, not just octopus and cucumber, but octopus is often used for sunomono because it is considered a lucky ingredient for Japanese people.

Octopus sold at supermarkets is usually boiled once, so you can eat it just by cutting it.

You can use dried wakame, but I buy nama wakame (Boiled salted wakame seaweed) from the fresh fish section of the supermarket. The reason is that nama wakame has a much better texture than dried wakame.

The standard ingredient used in vinegared dishes is cucumber.

The process of mixing cucumber with salt, waiting for about 5 minutes, and squeezing out the water that has leaked out is called “shiomomi.”

This is the most important step in making delicious sunomono using cucumber.

I use shiomomi cucumbers without washing them, but if you want to reduce your salt intake, wash them under running water and squeeze out the water.

NUTRITION FACTS of Tako Kyuri sunomono (vinegared Cucumber and octopus)

TOTALNUTRITION VALUE

• 196 kcal
• Protein 17.7 g
• Fat 0.9 g
• Carb 31.1 g
• Salt Equivalent 6.8 g

INGREDIENTS for Tako Kyuri sunomono (vinegared Cucumber and octopus)(5SERVINGS）

• Wakame seaweed 100g
• Octopus 60g
• Cucumber 240g
  • salt 4g
• ☆Grain vinegar or rice vineger 45g
• ☆Sugar 18g
• ☆Light soy sauce 15g
• White sesame 5g
• Ginger 5g

Tako Kyuri sunomono (vinegared Cucumber and octopus) COOKING INSTRUCTIONS

1. Wash the wakame under running water, wrap it in a paper towel and wipe off all the water. If you are concerned about the smell of the sea, boil it once and let it cool before using.
2. Cut the octopus into 5mm widths.
3. Slice the cucumber into 2mm thickness using a slicer.
4. Mix the cucumber and salt and wait for 5 to 10 minutes.
5. Squeeze the cucumber.
6. Put the vinegar, sugar and light soy sauce in a heat-resistant container, mix well and heat in the microwave for 20 seconds. This sauce is called amazu.
7. When the amazu has cooled, mix the wakame, octopus, cucumber and white sesame seeds.
8. Add shredded or grated ginger.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。 レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。 日本の家庭料理のレシピを英語で紹介しています。 圧力鍋とオーブンを使う料理が得意です。 日本食・和食に興味を持ってもらえたら嬉しいです。 よろしくお願いします(*ˊᵕˋ)♡‧₊