octopus salad

serves 4

• 7 oz.(200 g) fresh octopus (tako)
• 2 gherkin cucumbers
• 2-1/2 oz. (75 g) wakame (lobe-leaf seaweed)
• 1-1/3 oz. (40 g) lotus root (renkon)
• 2 T. rice wine
• 1/4 c. each: rice wine, water
• 1 T. light-colored soy sauce
• 3 T. sugar
• 1/2 t. salt
• 1/3 oz. (10 g) bonito shavings(katsuobushi)
• ginger root puree, as desired

Directions

Wash the octopus (illus. 1). Cook in boiling water about 5 to 6 minutes. remove, allow to cool, and cut into 1/4"(.3 cm) diagonal slices.
Wash the gherkin cucumbers. Blanch in boiling water3 seconds, then immerse in cold water (this gives the cucumbers a brilliant green color). Drain. Make diagonal (at a 45 angle) crosscuts in the gherkin cucumbers, cutting about halfway through (illus.2) Turn over the cucumber and cut again in the same way. The cucumber must remain connected (illus.3). Cut into approximately 2-1/2" (4 cm)pieces.
Tinse the wakame to remove the salt it contains, then squeeze ort the excess moisture. Cut the lotus root into thick strips, following the grain. Blanch the wakame and the lotus root separately in boiling water. Marinate in the vinegar, together with the gherkin cucumbers.
Bring 1/4 c. each: rice wine, water,1 T. light-colored soy sauce,3 T. sugar,1/2 t. salt,1/3 oz. (10 g) bonito shavings (katsuobushi) to a boil and strain. This is the vinegar dressing.
Arrange the octopus, cucumber, wakame, lotus root, and ginger root puree neatly on a serving plate. Pour the vinegar dressing over the top and serve.
Squid or shrimp may be substituted for the octopus in this recipe.