Octopus Salad Tako Su Recipe

I absolutely adore this recipe because it combines fresh, vibrant flavors with a unique texture that always transports me back to my favorite coastal escapes. The delicate balance between the savory octopus and crisp cucumber, all coated in a tangy-sweet dressing, makes every bite an adventure that keeps me coming back for more.

Tako Su, or Octopus Salad, is a refreshing dish I love for its vibrant flavors and nutritional benefits. This salad combines very thinly sliced cooked octopus and cucumber with the same delicious seaweed that is served in sushi, like wakame.

It is a brilliant salad, rich in protein and low in calories. It has the kind of strange flavor that leaves one wondering if the salad is Asian or South American.

The dressing is a combination of rice vinegar, soy sauce, and sesame oil—perfect. Almost too perfect.

Ingredients

Cooked Octopus:
Octopus is a lean seafood choice, full of essential minerals like iron and vitamin B12.

It is high in protein and low in fat.

Cucumber:
Cucumbers are low in calories, very hydrating, and add a fantastic crunch to salads, slaws, and sandwiches.

They are also a good source of fiber.

And there’s more: they’re front and center when we’re talking about delicious, healthful summertime eats.

Seaweed (Wakame):
Wakame is a great source of iodine, vitamins, and minerals.

Three of the most impressive nutritional qualities of wakame are:

• It contains high amounts of fucoxanthin, which may help you lose weight by increasing your metabolism and the number of fat cells your body burns.

• It has been shown to support the health of the thyroid, one of the areas where iodine is especially helpful.

*Fucoidan*, a kind of fiber found in wakame, also is thought to enhance thyroid health and serve as a weight loss aid.

Rice Vinegar:
Provides a slightly tangy flavor that helps to balance the dish and has a lower acidity than other vinegars.

Soy Sauce:
Offers a savory, salty taste; adds depth and enhances other flavors.

Sugar:
Offsets the vinegar and soy sauce acidity, adds a slight sweetness to the dressing.

Sesame Oil:
Provides an excellent, nutty taste and scent; intensifies the dish’s flavor profile; healthy fat source.

Mirin:
A sweet rice wine that adds subtle sweetness and depth to the dressing, balancing savory flavors.

Toasted Sesame Seeds:
Decreases a crunchy texture and nutty flavor, along with unhealthy fats and a calcium shortfall.

Garlic (optional):
Delivers a strong, fragrant taste that can elevate the dish’s overall flavor and possibly confer some heart-healthy benefits.

Ingredient Quantities

• 200g cooked octopus, sliced thinly
• 1 cucumber, thinly sliced
• 1 tablespoon seaweed, soaked and drained (such as wakame)
• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon mirin
• 1 tablespoon toasted sesame seeds
• 1 clove garlic, minced (optional)

Instructions

1. In a small bowl, mix together the rice vinegar, soy sauce, sugar, sesame oil, and mirin. Stir them together until the sugar has completely dissolved. If you like, you can add minced garlic to the dressing.

2. Place the dehydrated seaweed (like wakame) in warm water for about 10 minutes, allowing it to fully expand and soften. Once it has reached that state, drain the seawater and squeeze the seaweed to remove any excess water.

3. Slice the cooked octopus very thinly and set it aside.

4. If you wish, peel the cucumber. Next, slice it thinly, and if you have one, use a mandolin. This is the preferred way to achieve the best cucumber slices.

5. In a big bowl, mix the cut octopus, slices of cucumber, and the rehydrated seaweed.

6. Drizzle the dressing on top of the octopus, cucumber, and seaweed. Stir carefully so as not to break up the octopus, and mix until all the sea salad ingredients are evenly coated with the dressing.

7. Let the flavors meld together by allowing the salad to marinate for at least 10–15 minutes in the refrigerator.

8. Before serving, for added flavor and texture, sprinkle the salad with toasted sesame seeds.

9. Move the salad to a serving dish or plates for individuals.

10. Chill prior to serving, and appreicate this invigorating octopus salad as either an appetizer or side salad.

Equipment Needed

1. Small bowl
2. Whisk or spoon (to mix dressing)
3. Large bowl
4. Measuring spoons
5. Knife
6. Cutting board
7. Mandolin (optional, for slicing cucumber)
8. Medium bowl (to rehydrate seaweed)
9. Strainer or colander
10. Serving dish or plates

FAQ

• What is the best way to slice the octopus?Employ a knife with a keen edge to slice the cooked octopus into even, delicate pieces, ideally at a slight angle to ensure tenderness.
• Can I use fresh seaweed instead of dried?Certainly, fresh seaweed can be used; however, it is essential to wash and thoroughly drain it before incorporating it into the salad.
• Is there an alternative to rice vinegar?You can replace rice vinegar with either apple cider vinegar or white vinegar, but the flavor profile will alter a bit.
• Can this salad be made in advance?Indeed, it is possible to assemble the salad several hours ahead of time. Yet, to attain the peak of salad freshness, add the dressing immediately prior to service.
• Is there a substitute for mirin?If you cannot locate mirin, use a touch more sugar and a splash of sake, or just leave it out if you’re in a hurry.
• How should I store leftovers?Leftover food should go into an airtight container, and then it’s off to the refrigerator. There, it should stay until you’re ready to eat the food again—preferably within a day or two.
• Do I have to include garlic?This recipe can do without garlic, if you want milder flavors. It is totally optional.

Substitutions and Variations

Octopus that has been cooked: If you want to have the same texture and flavor, go for prepared squid.
Cucumber: For a similar crunch, substitute with zucchini, thinly sliced.
Rice vinegar can be replaced with apple cider vinegar or white wine vinegar.
Tamari or coconut aminos can be used for a gluten-free option to soy sauce.
Sesame oil: Use olive oil instead for a uniquely different but similarly mild flavor.

Pro Tips

1. Balance the Dressing Taste the dressing before mixing it with the salad. Adjust the balance of sweetness, saltiness, and acidity by tweaking the sugar, soy sauce, and rice vinegar levels to suit your preference.

2. Chill the Bowl Before mixing the salad, place the salad bowl in the refrigerator to chill. This helps keep the salad crisp and refreshing once it’s served.

3. Tenderize the Octopus Before slicing, ensure your cooked octopus is tender. If it’s fresh, gently massage it with some salt and rinse well before boiling to improve texture. If it’s pre-cooked, slice thinly to maintain tenderness.

4. Use Fresh Seaweed If available, use fresh seaweed instead of dried for a different texture and fresher taste. Adjust soaking and preparation methods accordingly.

5. Garnish Options Enhance the dish’s presentation and flavor by garnishing with thinly sliced scallions or shreds of nori before serving. This adds an extra layer of flavor and visual appeal.