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Ingredients and seasonings used for prepare

1. Take 0.3-0.5 lb octopus (boiled)
2. Prepare 2 Japanese cucumbers
3. Prepare 1 tbsp dried seaweed mix
4. Prepare 3 tbsp rice vinegar
5. Use 1 tbsp soy sauce
6. Take 1 tbsp sugar
7. Take 1 pinch salt
8. Prepare 1 tsp sesame seed

Cut the octopus into bitesize pieces. Wash the cucumber under cold water and squeeze out the excess liquid. Drain the water from the wakame. An octopus (PL: octopuses or octopodes, see below for variants) is a soft-bodied, eight-limbed mollusc of the order Octopoda (/ ɒ k ˈ t ɒ p ə d ə /, ok-TOP-ə-də).

Instructions to cook Octopus, cucumber & seaweed salad (with Sanbaizu dressing):

1. Cut octopus into a bite size.
2. Peel cucumbers (leave half skin) and cut into chunks. Spread a pinch of salt (extra amount) and leave for 5-10 mins to remove extra water.
3. Leave dried seaweed mix in warm water for 5 mins (or as directed on package). Once done, squeeze seaweed to remove any extra water.
4. Add vinegar, soy sauce, sugar and salt into a bowl and mix well. Add cucumber, octopus and seaweed and mix gently. Sprinkle sesame seed.
5. FYI : Dried seaweed mix looks like this.
6. Done and ready to serve!

Like other cephalopods, an octopus is bilaterally symmetric with two eyes and a beaked mouth at the. Slice cucumbers thinly and place them in a bowl. Slice boiled or sashimi grade octopus thinly. In a bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves. Add cucumbers, sliced octopus, and wakame seaweed.

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