snack

Tako Su (Octopus and Cucumber Sunomono)

Name: Tako Su (Octopus and Cucumber Sunomono)
Ingredients: 95 g Octopus, steamed and sliced; 30 ml Rice Vinegar; 100 g Bulgur, cooked; 50 g Green beans, blanched and finely sliced; 6 g Sesame Oil

Nutrition

240

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Octopus, steamed and sliced95 g

Rice Vinegar30 ml

Bulgur, cooked100 g

Green beans, blanched and finely sliced50 g

Sesame Oil6 g

Instructions

Prepare the bulgur by simmering it until tender and fluffing with a fork; let it cool completely.

Blanch the green beans in boiling water for 2 minutes until bright green and crisp-tender, then shock in an ice bath. Drain thoroughly.

In a mixing bowl, whisk together the rice vinegar, a splash of water, and sesame oil to create a light, acidic dressing.

Combine the chilled octopus slices, cooked bulgur, and green beans in the bowl. Toss gently to coat every element in the bright, fragrant dressing.

Let the mixture sit for 5 minutes so the flavors meld.

Serve in a chilled shallow bowl. The octopus should be tender and firm, the bulgur offering a nutty bite, and the dressing providing a sharp, refreshing finish.