Tako su or TAKO no SUNOMONO is an appetizer served in just about any Japanese restaurant. Tako su is a cold plate of sliced, cooked octopus garnished with sticks of pale green cucumber, bathed in ponzu sauce and topped with sesame seeds, sliced scallion, and a drizzle of wasabi mayonnaise; the sauce has an engagingly smoky, citrus taste that complements the octopus. Recently I bought a ready-cooked sliced cold octopus and decided to make tako su with it. All I have to do is to mix with some ponzu sauce but I still mix with some sesame oil to enhance the flavor.
Ingredients:
1 small tube octopus or ½ lb sliced pre-cooked octopus (usually it comes in pre-cooked version) thawed and washed
2-3 tbsp ponzu sauce (you can get ponzu sauce in the Asian section in any local market or Asian market)
1 tbsp sesame oil *optional*
1 tbsp roasted sesame seed
½ lemon – squeeze the juice
2 tbsp cut scallion
1 tbsp wasabi *optional*
Method:
1: Place sliced octopus in a small bowl. Drizzle with ponzu sauce, lemon juice, sesame seed. Then sprinkle some roasted sesame seeds and cut scallion on the top. Serve cold as an appetizer.
