Octopus and Cucumber Salad

Octopus and Cucumber Salad

A refreshing coupling of crunchy cucumbers and fresh octopus.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


100 g (3.5 oz.)

(A)Sanbaizu Dressing

1 & 1/2 Tbsp

  • Hon Mirin contains alcohol.
    For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).


  1. Finely slice the cucumber, lightly cover with salt (not included in ingredients) and set aside. Once the pieces have softened, squeeze out excess moisture.
  2. Slice the octopus diagonally into pieces of edible thickness.
  3. Mix together the sanbaizu dressing, dress (2) and (3) and set aside for 2-3 minutes in order for the flavor to soak in. Serve in small bowls.

Cooking Basics

Cucumbers - rounds

Cut the cucumber at consistent widths from end to end. This is also called an edge cut when used for cucumbers or Japanese long onions.


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