4

100 gm boiled octopus

(see note)

100 gm fresh wakame (see

note), or 3 heaped tbsp

dried wakame soaked in

cold water for 20 minutes

1 tbsp katsuobushi dashi

(see recipe p137)

1½ tbsp rice vinegar

1 tsp mirin

½ tsp soy sauce

1 Bring a saucepan of water
to the boil and boil the kettle.
Place octopus in a metal sieve
and pour a steady stream of

serve. This salad will keep for

2-3 days in the refrigerator.

NoteFor boiled octopus, start

with 1 (250gm) cleaned octopus.

Remove beak and bring a large

saucepan of water to the boil.

Dunk octopus in and out of the

water three times, then simmer

over low heat until tender and

cooked through (1 hour). Drain

and refrigerate until needed.

You’ll need 100gm for this

recipe. Reserve remaining for

another use.Fresh wakame

is available from select

seafood suppliers.➤

Vinegared octopus and wakame

SERVES 4 AS A SMALL BITE // PREP 15 MINS

“Octopus has a chewy yet creamy texture that holds up well in vinegar
treatments such as this one,” says Singleton Hachisu.

boiling water over it for a count

of five. Pat dry and cut on the

diagonal into slices 5cm wide.

If using fresh wakame, cut the

wakame crosswise into 3cm

pieces, then put it in a sieve and

dip it in and out of the saucepan

of boiling water. Refresh in cold

running water until cool, then

drain well. (If using reconstituted

dried wakame, drain it and cut

it crosswise into 3cm pieces.)

2 Dry wakame in a tea towel.

Stir dashi, vinegar, mirin, soy

and ¼ tsp salt together. Toss

with octopus and wakame, and