Wakame and octopus salad

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  

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