Octopus and Vegetable Salad
Ingredients(Servings: 4)
Directions
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Slice the octopus into thin pieces.
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Cut the cucumber into thin rounds. Dip in salted water until soft. Rinse under cold water to remove excess salt and and dry well.
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Shave the carrot into fine strips.
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Cut perilla into thin strips, dip in water and scoop away the scum that forms on the surface.
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Add the octopus, cucumber, perilla and carrot in a bowl. Dress with ponzu sauce, mix together well, sprinkle on sesame seeds and serve.
Cooking Basics
Cucumbers - thin rounds
Cut off both ends, and then slice from end to end at consistent widths.
Carrots - julienned
Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.
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