Most of the octopus you buy from fish suppliers has already been tenderised, but if you need to do it yourself, place the octopus in a large bowl with a good pinch of salt and massage well until it starts to go whiter and foamy.
Ingredients
- 200 gfresh wakame (see Note)
- 2Lebanese cucumbers, halved lengthways and seeds removed
- 1red apple, very finely sliced
- 100 gtenderised, boiled octopus (see note)
- 1 tsptoasted sesame seeds
- 10 gginger, peeled and cut into julienne
Dashi stock
- 5 cmx 10 cm square dried kombu, soaked in 1-litre cold water overnight
- 15 gbonito flakes
Vinegar sauce
- 60 ml(¼ cup) dashi stock (see Note)
- 30 mlrice vinegar
- 2 tspJapanese soy sauce
- 1 tspsugar
