Ingredients
- 200g Octopus (boiled)
- 2 Lebanese cucumbers
- 3 Tbls rice wine vinegar
- 1 1/2 Tbls sugar
- 1 Tsp soy sauce
- 1/8 tsp salt
- pickled ginger slices for garnish
Method
- If your Octopus has not been boiled you need to do this first and allow to cool completely.
- In a small bowl or jug combine the vinegar, sugar and soy, mix well until the sugar is dissolved. Set aside.
- Slice your octopus thinly, Place in a shallow container with half of the dressing and refrigerate for 40 minutes.
- Cut the cucumber into chunks, sprinkle with the salt and let stand for 15 minutes. Drain the cucumber and place in the bowls.
- Distribute the octopus evenly between the bowls and drizzle with the remainder of the dressing, Garnish with small slices of pickled ginger. Serve immediately.
Product used in recipe
- Obento - Rice Wine Vinegar
- Lee Kum Kee - Premium Soy Sauce
- Obento - Sliced Pickled Ginger
