Snack · Japanese · 10 min
Tako Su (Octopus and Cucumber Sunomono)
- Calories
- 258
- Protein
- 20g
- Carbs
- 30g
- Fat
- 8g
Ingredients
- 49.5 g octopus
- 100 g bulgur
- 50 g green beans
- 50 g cucumber
- 30 ml rice vinegar
- 6 g sesame oil
- 1 tsp soy sauce
- 0.5 tsp sugar
- 0.25 tsp salt
Method
- 01In a small pot, simmer dry bulgur in water for 10-12 minutes until tender, then drain and fluff with a fork; allow to cool completely.
- 02Blanch finely sliced green beans in boiling water for 2 minutes until crisp-tender, then immediately transfer to an ice bath. Drain thoroughly.
- 03In a bowl, whisk together rice vinegar, sesame oil, soy sauce, sugar, and salt with a splash of water until well combined.
- 04Add the cooled cooked bulgur, blanched green beans, thinly sliced cucumber, and steamed octopus slices to the dressing bowl.
- 05Toss gently to coat all components evenly in the sunomono dressing.
- 06Let sit for 5 minutes at room temperature or chilled before serving.
Cook it with the whole plan around it
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